Emergency Cupcakes


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

I call them "Emergency Blender Cupcakes" because they're for emergencies, as in "Mom, I forgot to tell you that you're supposed to bring cupcakes to school today."


Ingredients You'll Need

1 cup flour
1/2 unsweetened cocoa powder (not Dutch process)
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract


Directions

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 lined muffin cups, dividing evenly. Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to 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


Questions, Comments & Reviews


These are really good cupcakes, as tasty as they are easy to make. It would be fair to give the credit for this recipe to Abigail Dodge, since it's from her book "The Weekend Baker".


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