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Oatmeal Carmelita Cupcakes

Oatmeal cupcakes filled with layers of ganache and caramel create a cake form of the old time favorite bar cookies - Oatmeal Carmelitas. Plenty of pecans and streusel on top for crunch and flavor.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24

Ingredients

Cupcakes

  • 1 cup Quaker Old Fashioned Oats
  • 1 1/2 cup boiling water
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup finely chopped pecans
  • 1/2 cup softened unsalted butter
  • 1 cup packed light brown pure cane sugar
  • 2/3 cup pure cane sugar
  • 1 teaspoon vanilla
  • 2 large eggs , at room temperature

Caramel

  • 1 bag of caramels , unwrapped (14 oz)
  • 1/4 cup heavy cream

Ganache

  • 1/3 cup heavy cream
  • 1 cup chocolate chips

Streusel

  • 1/2 cup butter , softened
  • 1 cup pure cane sugar
  • 2/3 cup all-purpose flour
  • 1/3 cup chopped pecans

Frosting

  • 2 - 8 oz packages of Philadelphia cream cheese at room temperature
  • 1 stick of unsalted butter , room temperature
  • 2 cups of pure cane confectioner’s sugar
  • 1 tbs vanilla

Instructions

Cupcakes

  • Preheat the oven to 350F.
  • Fit 24 cupcake pans with liners.
  • Add oats to a large bowl and pour the boiling water over them.
  • Set the mixture aside to cool.
  • Mix the dry ingredients and pecans - set aside.
  • In a mixer beat the butter and sugar until light and fluffy.
  • Add the vanilla extract.
  • Add the eggs, one at a time.
  • With the mixer on low speed add the oats and dry ingredients.
  • Scrape the bottom and sides of the bowl and mix by hand to make sure that the batter is thoroughly mixed.
  • Fill each cup about 2/3 of the way.
  • Bake for 20 minutes.
  • Cool in the pan for 10 minutes and then cool completely on racks.

Caramel

  • Melt the cream and the caramel together, stirring until smooth.

Ganache

  • Heat the cream just to boiling and then stir in the chocolate until smooth.

Streusel

  • Beat butter until creamy.
  • Add the sugar and beat well.
  • Add the flour and pecans and knead them in with the mixer or your fingers until the mixture is crumbly, and about the size of small pebbles.
  • Place on a cookie sheet and bake at 350F for 20 minutes or until firm and slightly golden.
  • Let cool completely.

Frosting

  • Beat the cream cheese and butter together until totally blended.
  • Beat in the vanilla.
  • Beat in the confectioners sugar until frosting reaches a creamy spreadable consistency. You may need to use a little cream to achieve the correct texture.

Assemble

  • Remove some of the cake from the middle of the cupcakes, leaving at least 1/4 inch of cake at the bottom.
  • Warm the caramel and ganache until they are slightly runny if they have cooled too much.
  • Spoon some of the ganache in the cake.
  • Top the ganache with caramel.
  • Frost the cupcakes.
  • Top with streusel and then drizzle with both the chocolate and caramel drizzle (you may need to add a little more cream to get the right texture.