Maybe you are running late and need a quick boost before your morning commute.
Maybe your cat has this habit of knocking over every single cup/mug filled with a beverage the second it is set down.
Maybe the coffee is getting cold and you don't have a microwave to reheat it.
Maybe you just ate a cupcake.
All good reasons.
These are Everything Oatmeal Cupcakes. They are chocolate chips, coconut, raisins and oats folded into a cinnamon spice cake mix. Filled with sweetened cream cheese. Frosted with cinnamon meringue. When I say "everything" I mean it.
I found a box of cake mix my dad sent me for Christmas (still good, I promise!) and doctored it up with cinnamon, vanilla and my cookie add-ins.
I am obsessed with meringue, had you guessed as much?
All the wholesomeness of an oatmeal cookie in a delicate cupcake.
1 box white cake mix (or any basic white/vanilla cake batter); plus the egg whites, water, and oil required for that specific mix
1/3 c each chocolate chips, raisins, and shredded coconut
3/4 c quick oats, toasted
1 teaspoon vanilla, plus a dash for meringue
1 1/2 teaspoons cinnamon, plus additional 1 teaspoon for meringue
3 egg whites
1/4 c sugar
1/8 teaspoon cream of tartar
2 oz cream cheese sweetened with 1/4 c confectioners sugar (or store bought cream cheese icing)
1. Prepare cake mix according to box instructions, adding salt
2. Fold in additional vanilla and 1 1/2 teaspoon cinnamon
3. Fold in chocolate, raisins, coconut and oats just to incorporate
4. Spoon batter into lined cupcake pan and bake at 350 for 16-18 minutes, until tops spring back to the touch
5. Allow cakes to cool
6. Carve a small divot into the center of each cupcake and fill with a teaspoon of cream cheese
7. Make meringue: In a standing mixture fitted with a whist, beat egg whites until foamy; add cream of tartar; with mixer on medium speed, stream in sugar; whip on high until glossy peaks form, 3-5 minutes; fold in vanilla and cinnamon
8. Pipe or spoon meringue onto filled cupcakes
9. Place cupcakes on a baking sheet and broil for 2-3 minutes, until tops are golden brown (keep an eye on em', meringue goes from toasty to burnt very quickly)