Emergency Blender Cupcakes
Whip up a batch of irresistibly moist and decadent chocolate cupcakes in no time with this foolproof recipe for Emergency Blender Cupcakes! Perfect for last-minute cravings or impromptu gatherings, these treats require minimal effort, as all the mixing happens right in your blender. Made with pantry staples like cocoa powder, all-purpose flour, and hot water, the batter comes together in minutes and yields luxuriously smooth, bakery-style cupcakes. Customize with your favorite toppings like colorful sprinkles or gooey chocolate chips, or enjoy them plain for a simple yet satisfying dessert. Ready in under 30 minutes from start to finish, these quick and easy cupcakes are your ultimate go-to for a fuss-free baking delight.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 piece large egg
- 0.5 cup hot water
- to taste optional toppings (sprinkles, chocolate chips, etc.)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In the blender jar, add the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Pulse the blender a few times to mix the dry ingredients evenly.
Add the milk, vegetable oil, vanilla extract, and egg to the dry ingredients in the blender.
Blend on low speed until just incorporated. Scrape down the sides of the blender jar with a spatula if needed.
While the blender is on low, carefully pour in the hot water. Blend until the batter is smooth. The batter will be thin, but that’s okay.
Pour the batter directly from the blender into the prepared cupcake liners, filling each about two-thirds full.
If desired, sprinkle toppings like chocolate chips or sprinkles on top of the batter in each liner.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frost as desired or enjoy as-is!
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 436.1 g | 159% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 222.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 444 mg | 34% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
