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Emergency Chocolate Blender Cupcakes

By Leslie Williams 7 Comments

Chocolate Blender Muffins Cupcakes #blenderbabes
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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! πŸ™‚ 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!

Print
Emergency Blender Cupcakes
Course: Breakfast, Cupcake, Dessert, Muffins
Servings: 12 cupcakes
Author: Adapted From Recipe Girl
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
  1. Preheat over to 375Β°F (190Β°C) and line 12 regular-sized muffin tins with paper or foil liners and spray lightly with baking spray.
  2. Place the flour, cocoa, sugar, baking soda, and salt into a mixing bowl and stir until combined.
  3. Add the hot water, canola oil, egg, and vanilla to your blender jar.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! πŸ™‚ Tag @BlenderBabes & #BlenderBabes
ins

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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!

Emergency Chocolate Blender Cupcakes
Tiphanie Wong Recipe Tester

Leslie Williams
Leslie Williams
Leslie Williams is a photographer and editor who has worked as a video producer, content marketer, activist, photographer, and creative online project manager. She is allergic to routine, fluent in cute animal GIFs and green smoothies, and loves to exchange travel stories. You can find her on Instagram.

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Filed Under: Bread / Muffin Recipes, Cupcakes Tagged With: 20 minutes, baking recipes, Blender, blender baking, blender cupcakes, blender recipe, blender recipes, blender recipies, blendtec, blendtec recipe, blendtec recipes, blendtech, blendtech recipes, breakfast, chocolate, Chocolate Cupcake Recipes, common ingredients, cupcake, cupcake recipes, cupcakes, easy breakfast recipe, easy chocolate muffins, easy cupcake recipe, easy to find ingredients, emergency, kid friendly recipes, no-bowl cupcakes, powdered sugar, quick and easy cupcakes, quick and easy muffins, recipe, stuff already in my cabinet, valentine's day, vita-mix recipe, vita-mix recipes, vitamix, vitamix recipe, vitamix recipes

Comments

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  1. Image for Leslie WilliamsKelly says

    June 4, 2015 at 6:37 am


    Very chocolatey! I used hazelnut flour and it came out very tasty; the kids loved it too.

    Reply
  2. Image for Leslie WilliamsLissa Moon says

    June 17, 2014 at 11:51 pm

    can you use coconut oil instead of canola?

    Reply
    • Image for Leslie WilliamsBlender Babes says

      July 15, 2014 at 5:48 pm

      Yes absolutely! πŸ™‚

      Reply
  3. Image for Leslie WilliamsAmanda McBride Trim says

    April 30, 2014 at 1:43 am

    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!

    Reply
    • Image for Leslie WilliamsBlender Babes says

      April 29, 2014 at 9:07 pm

      Amanda you’re already ROCKING your new Blendtec!!!! LOVE LOVE LOVE IT!!!!!!! What healthy spreads πŸ™‚

      Reply
  4. Image for Leslie WilliamsBlender Babes says

    April 15, 2014 at 2:36 am

    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. πŸ˜€ HAPPY BLENDING!

    Reply
  5. Image for Leslie WilliamsLaura Ashley says

    April 9, 2014 at 7:17 am

    Can i use coconut flour or almond meal??

    Reply

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