Recipe: Emergency Blender Cupcakes with Fudgy Frosting

EMERGENCY BLENDER CUPCAKES

FOR THE CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder, sifted
1 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon table salt
3/4 cup hot water
1/2 cup canola or corn oil
1 large egg
1 1/2 teaspoons pure vanilla extract
FOR THE FUDGY FROSTING:
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into 4 pieces
1 cup sweetened condensed milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
Pinch of table salt
colored sprinkles (optional)

TO MAKE THE CUPCAKES:
Position an oven rack on the middle rung. Heat oven to 375 degrees F. Line 12 regular-size muffin cups with paper or foil liners.

Combine the 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 the lined muffin cups, dividing evenly.

Bake until a toothpick or cake tester inserted in the center of 1 cupcake comes out clean, 17 to 19 minutes. Transfer the muffin pan to a rack to cool, about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool.

WHILE THE CUPCAKES ARE BAKING, MAKE THE FROSTING:
Melt the chocolate and butter in a double broiler or in the microwave. Add the condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will continue to thick as it cools. When the frosting is completely cool, cover the bowl with plastic wrap until the cupcakes are completely cool and ready to frost.

Using a small spatula, spread 2 to 3 tablespoons frosting on top of each cooled cupcake, then dust with colored sprinkles, if desired.

*IF YOU WANT TO MAKE THE CUPCAKES WITHOUT USING A BLENDER:
In a medium bowl, combine the flour, cocoa, sugar, baking soda and salt. Whisk until well blended. Pour in the water, oil and vanilla. Add the egg and whisk until blended, about 1 minute. Pour into the lined muffin cups, dividing evenly.

Makes 12 cupcakes
Source: The Weekend Baker by Abigail Johnson Dodge