We put the eggs in a bowl with the sugar and beat until they lighten a bit (it doesn't need to double in volume).
Next, we add the oats, baking soda, baking powder, and cocoa. We beat until everything is integrated. We add the oil and beat again.
Now we add the flour and milk, alternating them and beating between each addition (flour, beat, milk, beat, flour, beat...).
Once we have the batter ready, we pour it into our cupcake liners (and these into some rigid mold; I use the disposable flan molds sold at chinos).
Then we place it in the oven at 180º (preheated) for about 15 minutes. When inserting a skewer, it should come out without any liquid batter on it. Once done, we take them out and let them cool on a rack (without the flan molds).
For the topping, we put the well-chilled cream in a bowl, add the sugar and the curd, and beat with electric whisks until it forms stiff peaks.
When it's well whipped, we add the food coloring and carefully fold it in with a spatula, being careful not to deflate the cream. We add coloring until we achieve the color we like best.
We put the cream in a piping bag and store it in the fridge. By the way, I didn't decorate all of them; I decorated about 7. If you plan to decorate them all, make double the amount of topping.
We also add almond pieces to the topping.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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