Emergency Blender Cupcakes

“These are from Abby Dodge's book "Weekend Baker." Great cupcakes when your kid tells you at bedtime, "I forgot, I have to bring cupcakes tomorrow!"”
READY IN:
25mins
SERVES:
12
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Line 12 regular-sized muffin tin with paper or foil liners.
  2. Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium-speed until blended. Pour in the water, oil, egg and vanilla. Cover with the lid and blend on medium-high speed until sooth and well-blended, stopping to scrape down the sides once or twice.
  3. Pour into prepared pan/cups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes.
  4. Transfer to rack to cool for about 10 minutes, and then remove cupcakes from the pan and set them on the rack to cool completely before frosting.
  5. Servings: 12.

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