Emergency Blender Cupcakes are the perfect recipe to make when you need cupcakes at the last minute.
Easy Chocolate Cupcake Recipe
This is my go-to recipe for homemade cupcakes: Emergency Blender Cupcakes. Why the name? Abby Dodge of Fine Cooking created these for emergencies… as in, “Mom! I forgot to tell you that we’re supposed to bring cupcakes to school. Today!” They really do blend up nicely… you just toss the whole mess of ingredients into the blender and whir away. A bonus… you only mess up the blender- no bowls or anything else.
🛒 Ingredients Needed:
- all purpose flour
- unsweetened cocoa powder
- granulated white sugar
- baking soda
- salt
- hot water
- canola or vegetable oil
- egg
- vanilla extract
✏️ How to make Emergency Blender Cupcakes:
The full, printable recipe is in the recipe card at the end of this post.
- Preheat the oven to 375°F. Line 12 regular-sized muffin tin with paper or foil liners.
- In a blender jar, combine the flour, cocoa, sugar, baking soda, and salt. 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 smooth and well blended, stopping to scrape down the sides once or twice.
- Pour the batter into the prepared muffin tin, dividing evenly. Bake until a toothpick inserted into the center of one cupcake comes out clean, about 15 to 17 minutes.
- Transfer the pan to a rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
Recipe Tip
You can certainly use any flavor of frosting, but my favorite chocolate frosting recipe to use for these Emergency Blender Cupcakes is my Chocolate Buttercream Frosting. It swirls perfectly on top!
For an easy and convenient recipe, these chocolate cupcakes are moist and quite delicious. They rise up nicely too. An additional bonus: you likely will have all of the ingredients already on hand that this recipe calls for.
Serving tip: add an Oreo cookie on top!
Another fun tip: if you bake them foil wrappers, they easily slip out and can be placed into ice cream cones for a fun birthday treat. Swirl frosting on top. Add sprinkles!
Best Chocolate Cupcake Recipes:
- Devil’s Food Cupcakes
- Sugar Free Chocolate Cupcakes
- Cream-Filled Chocolate Cupcakes
- Chocolate Wedding Cupcakes
- Chocolate Ganache Cupcakes
Emergency Blender Cupcakes
Ingredients
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated white sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup hot water
- ½ cup canola or vegetable oil
- 1 large egg
- 1½ teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F. Line 12 regular-sized muffin tin with paper or foil liners.
- In a blender jar, combine the flour, cocoa, sugar, baking soda, and salt. 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 smooth and well blended, stopping to scrape down the sides once or twice.
- Pour the batter into the prepared muffin tin, dividing evenly. Bake until a toothpick inserted into the center of one cupcake comes out clean, about 15 to 17 minutes.
- Transfer the pan to a rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW! they are so delicious that my stomach is smiling 😀
Absolutley terrific recipe, Works every time & I’ve made it HEAPS of times!! Its become a Family & Friends favorite. Thanx a ton.