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Honey Oat Cookie Cupcakes

Feed your honey addiction with this 2-in-1 dessert featuring a honey oat cupcake topped with a chocolate-dipped cookie.


  • Cupcakes
  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 200 milliliters honey
  • 1/2 cups rolled oats
  • 200 grams quick oats (cut up rolled oats)
  • 400 grams melted milk chocolate
  • Frosting
  • 1 batch fluffy vanilla buttercream frosting
  • 2 tablespoons honey
  • Anzac Cookies
  • 2 cups (180 grams rolled oats
  • 1 cup (150 grams plain (all-purpose) flour
  • 2/3 cup (150 grams caster (superfine) sugar
  • 3/4 cup (60 grams desiccated coconut
  • 1/3 cup (115 grams golden syrup or honey
  • 125 grams unsalted butter
  • 1 teaspoon bicarbonate of (baking) soda
  • 2 tablespoons hot water


  1. Honey Oat Cookies
  2. Preheat oven to 160°C (325°F). Place the oats, flour, sugar and coconut in a bowl and mix to combine.
  3. Place the golden syrup or honey and butter in a saucepan over low heat and cook, stirring, until melted. Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.
  4. Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to 7 centimeters rounds, allowing room to spread. Bake for 8-10 minutes or until deep golden.
  5. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
  6. To finish off cookies, dip 1/4 of it in melted milk chocolate. Allow it to drip a little down the cookie and sprinkle with some quick oats.
  7. Cupcakes
  8. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  9. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar, rolled oats and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  10. Next, add milk, eggs, yogurt, honey, oil and vanilla extract in a large jug and whisk well.
  11. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  12. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  13. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  14. To prepare frosting combine frosting and honey together.
  15. Fit the end of a piping bag with a Wilton 6B tip and frost cupcakes in a double donut swirl as demonstrated in video. Place cookie on top and finish off cupcakes with a sprinkle of quick oats.