You need to bring something sweet and tasty for an event that will take place in less than 24 hours.

You are cake challenged.

What could you possibly do?   Get into panic mode?   Call 911?   Worse yet, grab something from the grocery store?  No need.    Emergency cupcakes to the rescue!

EMERGENCY BLENDER CUPCAKES
(from Abigail Dodge, The Weekend Baker)

1 cup all purpose flour
1/2 cup cocoa powder, not Dutch-processed, sifted
1 cup granulated 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

For frosting:
8 ounces bittersweet chocolate, chopped
1/2 cup butter, cut into pieces
1 cup condensed milk
1/4 cup light corn syrup
1 tsp vanilla extract
pinch of salt
Optional: sprinkles for decoration

Heat the oven to 375F.  Line 12 muffin cups with paper liners.

Combine flour, cocoa powder, sugar, baking soda and salt in a blender.  Cover with the lid and process until combined.  Add hot water, oil, egg, and vanilla.  Process until smooth, making sure to stop a few times and run a spatula around the edges to ensure it is fully homogenized. Pour into the prepared muffin cups, filling 3/4 of the way.

Bake until a toothpick inserted in the center comes out clean – about 17 to 20  minutes.  Transfer to a rack to cool.

Prepare the frosting by melting 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. The frosting will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost the cupcakes.  It can be prepared in advance.

Decorate with sprinkles if you so desire…

ENJOY!

to print the recipe, click here

Comments: This recipe is all over the internet, getting praises from both experienced and naive bakers.  Experienced bakers love the fact that they can have something simple but delicious ready at the drop of a hat.  Naive bakers… well, we need this recipe.  It is a dream come true for those with cake insecurities.   One important note:  the frosting recipe makes A TON.  Unless you plan to have cake emergencies on a daily basis for a month, consider halving it.  😉

ONE YEAR AGO:  The bread we love