Chocolate and milk cupcake
blender and bake
Servings Prep Time
20cupcakes 7minutes
Cook Time Passive Time
12minutes 10minutes
Servings Prep Time
20cupcakes 7minutes
Cook Time Passive Time
12minutes 10minutes
Ingredients
Wet ingredients
Dry ingredients
Last addition
Instructions
  1. Preheat the oven at 180, for 10 minutes
  2. Arrange a tray with cup cake holders or line the muffin tray with liners and set aside
  3. Set the kettle with drinking water for boiling, so it is ready as you go along
  4. Keep all the measured quantities of ingredients ready
  5. Add all the wet ingredients into the blender.
  6. Blend on a low speed till the sugar is well incorporated
  7. Add in the cocoa powder and instant coffee and Pulse a couple of times
  8. Add in the rest of the dry ingredients and give short pulses. the mixture will not be well incorporated because the wet ingredients are not enough. so push down a bit and pulse at very short intervals.
  9. Now measure out 2/3 cup of water and pour it in. Pulse till smooth. Do not run for a very long time
  10. Use the ice cream scoop to add the batter into the cupcake moulds.
  11. The batter appears a bit runny..but that is the right consistency
  12. Top it with almond flakes or nuts of choice
  13. Place in the preheated oven for 12 minutes ( plus or minus 2 minutes depending on the oven)
  14. Watch the cupcakes as they rise… do not open the oven door.
  15. Check if done by using a toothpick which comes out clean.
  16. Cook on a wire rack for around 10 minutes and watch them vanish.