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EMERGENCY BLENDER CUPCAKES RECIPE
These chocolatey little blender treats land somewhere between cupcakes and muffins in the spectrum of baked delights!
Conveniently, you can just toss everything in the blender and not dirty up any bowls, which we LOVE! 🙂 You’re likely to have all of the ingredients on hand, too, which is great for when you’re busy and just need to bust out a batch of yummy breakfasts for the week!
This is the perfect chocolate cupcake recipe for when you have to bring the snacks for school or sports and don’t want to spend a lot of time cleaning up, too!!
Join our community for more super easy kid-friendly recipes, and let us know if you try this recipe by rating it in the comments! HAPPY BLENDING!
Emergency Blender Cupcakes
Ingredients
- 1 cup flour
- 1/2 cup unsweetened cocoa powder not Dutch process
- 1 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup hot water
- 1/2 cup canola oil expeller pressed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat over to 375°F (190°C) and line 12 regular-sized muffin tins with paper or foil liners and spray lightly with baking spray.
- Place the flour, cocoa, sugar, baking soda, and salt into a mixing bowl and stir until combined.
- Add the hot water, canola oil, egg, and vanilla to your blender jar.
- For Blendtec: Blend on Speed 3 for 5 seconds. Then turn off the blender and add the dry ingredients. Secure the lid and press the BATTERS cycle until just combined, careful not to over blend.
- For Vitamix: Start on Variable Speed 1 and increase to Speed 5 for 5 seconds. Turn machine off and add the dry ingredients. Secure the lid and blend on Variable Speed 5, using the tamper to press the ingredients into the blade and blend until just combined, about 30 to 40 seconds. Careful not to over blend.
- Pour into your prepared muffin tin, dividing evenly (about 75% full). Bake until toothpick insertd in center of one cupcake comes out clean, 15-17 minutes.
- Transfer to a rack to cool for about 10 minutes before eating, or let them cool completely if you plan on slathering some yummy blueberry frosting or whipped cream on them!
- All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes
HEALTH BENEFITS & FUN FACTS ABOUT COCOA
Thank goodness, cocoa is good for you!
Cocoa consumption can lower blood pressure, improve cholesterol levels, and prevent heart disease, among many other benefits.
Of course, you could add some nuts to these to add in some omega 3s and more flavor, too!
Very chocolatey! I used hazelnut flour and it came out very tasty; the kids loved it too.
can you use coconut oil instead of canola?
Yes absolutely! 🙂
So I desperately needed something chocolate tonight and decided to try these. Wow! They are DELICIOUS! I wanted to have some type of frosting on them, but didn't want to do a traditional, fattening and unhealthy butter cream. Instead, I made two different "frostings" to top the cupcakes with. For the first one, I placed 1 cup of unsweetened coconut shreds in my Blendtec twister jar with about 1 tbsp dark cocoa powder and 2 dates to make a chocolate coconut butter (my healthy version of German chocolate frosting). For the second one, I placed appx 1/4 cup powdered sugar in the twister jar with 1 tbsp peanut butter, 1 tbsp powdered peanut butter, 1 tsp pure vanilla extract and 1/2 small container non-fat, plain Greek yogurt. I blended each (individually) on speed 7 for about 30 seconds. Both were LOVELY!
Amanda you’re already ROCKING your new Blendtec!!!! LOVE LOVE LOVE IT!!!!!!! What healthy spreads 🙂
Hi Laura and WELCOME! Yes you can probably use coconut flour/almond meal, however coconut flour absorbs liquid more than other flours so you might want to use less than 1 cup. If you do test this recipe please let us know in the comments and we can update the post for the substitution. 😀 HAPPY BLENDING!
Can i use coconut flour or almond meal??