Emergency Blender Cupcakes are the perfect recipe to make when you need cupcakes at the last minute.
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.
For an EASY and convenient recipe, these cupcakes are moist and quite delicious. I plop Oreos on top since my kiddo is a chocolate fanatic.
They rise up nicely too. An additional bonus: you likely will have all of the ingredients that this recipe calls for.
These are Emergency Blender Cupcakes baked in foil wrappers. They easily slip out and can be placed into ice cream cones for a fun birthday treat. Swirl frosting on top. Drizzle with Smucker’s Magic Shell, sprinkles and top with a red gummy bear.
Emergency Blender Cupcakes
- 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 oil
- 1 large egg
- 1½ teaspoons vanilla extract
- Preheat oven to 375°F. Line 12 regular-sized muffin tin with paper or foil liners.
- 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 smooth and well blended, stopping to scrape down the sides once or twice.
- Pour into prepared muffin tin, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, about 15 to 17 minutes.
- Transfer to rack to cool for about 10 minutes, and then carefully remove cupcakes from the pan and set them on the rack to cool completely before frosting.