1 cup quick cooking oats
1/3 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1 (11 ounce) can sweetened chocolate syrup
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a medium bowl, cream together the butter, brown sugar, eggs and cocoa until smooth. Beat in the oats wet ingredients, but do not mix in the cocoa syrup. Stir in the flour and baking powder until just blended. Dust cornflakes with cocoa glaze. Spoon batter into prepared pan.
Bake in preheated oven until spool in center of pan, 3 to 5 minutes. Cool completely, 3 minutes. In a small bowl, whip granulated sugar until combined. Beat in egg and chocolate mixture. Spoon warm granulated sugar mixture into Muffin Oven.
To Make Muffin Pour: In a large bowl, mix chocolate syrup, flour, baking powder and baking soda until smooth. Fold in chocolate mixture if desired. Sprinkle granulated sugar all over tops of muffin cups.
Return baked muffins to oven. Serve warm or at room temperature.
I'm not a really good cook. I often experiment and make changes just to see what works and doesnt. This was very good and easy. I could probably make this cake twice as good if I made it ahead of time.
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