These are fabulous. The frosting is quite fudgey but quite delicious.
Emergency Blender CupcakesSource: Weekend Baker
Yield: 1 dozen cupcakes
1 cup flour
1/2 unsweetened cocoa powder
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
Heat oven to 375°F. Line 12 regular-sized muffin cups 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 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.
For the frosting:
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into pieces
1 cup sweetened condensed milk (not evaporated)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 Pinch salt
Melt chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.
1/2 unsweetened cocoa powder
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
Heat oven to 375°F. Line 12 regular-sized muffin cups 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 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.
For the frosting:
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into pieces
1 cup sweetened condensed milk (not evaporated)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 Pinch salt
Melt chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.
2 comments:
Neat trick! I've used my food processor to mix up batters before (it came with a bunch of neat attachments) but I never thought of using the blender.
Well, no, now that I think about it, I did once, and I ended up needing a new blender after. A friend came over and we tried making raw chocolate cake (with dates and stuff and it was wet and sticky when done) and the poor blender smoked and groaned with effort. Oops.
Cupcakes, though, with those ingredients, would work well!
Sounds good but exactly how much cocoa powder do you add. thanks
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