Oatmeal Cranberry Cupcakes with Rich Chocolate Glaze

For this months Cupcake Hero, bakers choice using two of the ingredients from the previous challenges, I opted for cranberry and cocoa. I hoped that these would be like a tasty cupcake variation on dark chocolate covered dried cranberries that I have been known to cram in my face from time to time.

Oatmeal Cranberry Cupcake
Adapted from Cupcake Project's Cinnamon Raisin Cupcake with Maple Glaze

1/2 C butter (1 stick) softened
1 1/2 C sugar
3 eggs
1 t vanilla extract

8 oz unsweetened applesauce
1/2 C cider vinegar
1 1/2 C oats
1 C flour
1 t baking powder
1 t baking soda
1 t cinnamon
1 t pumpkin pie spice
1/2 t salt
2 C dried cranberries

Cream butter and sugar.
Beat in eggs, one at a time.
Add vanilla extract, applesauce, and vinegar.

In a separate bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Mix the dry ingredients into the wet ingredients, a little bit at a time.
Fold in the dried cranberries.
Fill cupcake liners 3/4 full.

Bake at 350 F for around 25 minutes or a toothpick comes out clean. I ultimately ran out of cupcake liners so I also made a few bigger mini cakes in ramekins, those took a bit longer.

Rich Chocolate Glaze
2 C confectioner's sugar
1/3 C cocoa powder
1/4 C low fat sour cream
1/3 C milk (what ever you have on hand)
1/2 t vanilla extract

Toss the whole shebang in a bowl and combine well with an electric mixer. This is thick, but loose enough to pour on your cuppies if you prefer.

These turned out tastier than I thought they would and would definitely use variations of this in the future.