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+ servings
blender bake

Chocolate and milk cupcake

blender and bake
Prep Time 7 mins
Cook Time 12 mins
Total Time 29 mins
Course Desserts, Snacks, Sweets and savories
Cuisine American, Baby toddler food, Baking, Continental, International, Kids choice, Summer, Vegetarian, Winter
Servings 20 cupcakes


Wet ingredients

  • 1 cup low fat/ full cream milk
  • 1/2 cup cooking oil any type you are fond of, avoid mustard, sesame and other strong nutty flavoured oils
  • 2 small egg
  • 1 tsp vanilla
  • 1 cup unrefined sugar

Dry ingredients

  • 2/3 cup cocoa powder unsweetened
  • 2 cups whole wheat flour
  • 1 tsp instant coffee powder optional
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder

Last addition

  • 2/3 cup very hot water


  • Preheat the oven at 180, for 10 minutes
  • Arrange a tray with cup cake holders or line the muffin tray with liners and set aside
  • Set the kettle with drinking water for boiling, so it is ready as you go along
  • Keep all the measured quantities of ingredients ready
  • Add all the wet ingredients into the blender.
  • Blend on a low speed till the sugar is well incorporated
  • Add in the cocoa powder and instant coffee and Pulse a couple of times
  • 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.
  • Now measure out 2/3 cup of water and pour it in. Pulse till smooth. Do not run for a very long time
  • Use the ice cream scoop to add the batter into the cupcake moulds.
  • The batter appears a bit runny..but that is the right consistency
  • Top it with almond flakes or nuts of choice
  • Place in the preheated oven for 12 minutes ( plus or minus 2 minutes depending on the oven)
  • Watch the cupcakes as they rise... do not open the oven door.
  • Check if done by using a toothpick which comes out clean.
  • Cook on a wire rack for around 10 minutes and watch them vanish.
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