Emergency Blender Cupcakes
Called "emergency" cupcakes because they're for emergencies, as in "Mom, I forgot to tell you that you're supposed to bring cupcakes to school today...
Servings: 12 servings (1 cupcake per serving)
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
Serving: 1serving | Calories: 200kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 101mg | Potassium: 72mg | Fiber: 2g | Sugar: 17g | Vitamin A: 23IU | Calcium: 9mg | Iron: 1mg