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Easy Emergency Blender Cupcakes photo

Emergency Blender Cupcakes

Whip up these Emergency Blender Cupcakes in no time! Moist, chocolatey, and super easy to make, they’re perfect for any dessert craving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup hot water
  • 1/2 cup canola or vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Equipment

  • Blender
  • Measuring cups and spoons
  • Cupcake pan
  • Parchment liners

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a cupcake pan with parchment liners or lightly grease it.
  3. In your blender, combine the dry ingredients: all-purpose flour, cocoa powder, sugar, baking soda, and salt. Blend on low for a few seconds to mix.
  4. Add the hot water, canola oil, egg, and vanilla extract to the blender. Blend on high for about 30 seconds until smooth.
  5. Pour the batter into the prepared cupcake pan, filling each liner about two-thirds full.
  6. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  7. Allow the cupcakes to cool for about 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For gluten-free cupcakes, use a 1:1 gluten-free baking blend.
  • Store baked cupcakes in an airtight container at room temperature for up to three days.
  • You can freeze the cupcakes for up to three months; thaw in the refrigerator before serving.