Blender Chocolate Chip Cupcakes Food

BLENDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Prep a standard muffin tin with paper liners or mist with oil spray. Set aside.
• Puree the beans and 1 cup water in a high-powdered blender. Add the cake mix and dates to blender and combine until smooth, 1 minute.
• Stir in the nuts by hand, if using. Pour the batter into the prepared muffin tins about three quarters of the way high and bake for about 18 to 24 minutes or until an inserted toothpick comes out clean. (See Cook's Note.) Let cool completely.
• To finish: Top each cupcake with 1 to 2 tablespoons frosting.

PEANUT BUTTER CHOCOLATE CHIP CUPCAKES

Steps:

• In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
• Blend in salt and baking soda.
• Mix in peanuts and chocolate.
• Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
• Bake at 350° for 20-25 minutes.
• Cool for 2 hours.
• Top with Vegan Chocolate Frosting.
• Serve.

CHOCOLATE CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
• In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
• In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
• Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
• Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
• Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.

CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 375°F.
• Cream margarine, sugars, and vanilla; beat in egg.
• Sift and stir in flour, baking powder, and salt.
• Spoon into 12 well-greased or paper-lined muffin cups.
• Bake for 10-12 minutes; remove from oven.
• For topping: combine in small bowl salt, egg, and brown sugar.
• Stir in chocolate chips, nuts, and vanilla.
• Spoon over hot cupcakes.
• Return to oven and bake for 12 minutes or until golden brown.
• Immediately remove from muffin pan and cool on a wire rack.

BLENDER CHOCOLATE CHIP CUPCAKES

Steps:

• Prepare cupcake tins; lightly grease or insert paper liners.
• Place all ingredients in blender container in order listed. Cover and blend on high speed, stopping blender occasionally to scrape sides, for 45 seconds. Batter will be slightly lumpy.
• Fill each muffin cup 2/3 full. Bake at 350 degrees for 25 to 30 minutes until toothpick tests done. Immediately remove from pan; cool completely. Frost as desired.