Looking for a chewy, moist chocolate cupcake? Look no further! My High Altitude Blender Chocolate Cupcakes are perfect for all special occasions to everyday celebrations. Plus, using a blender means little mess!
Moist, delicious High Altitude Blender Chocolate Cupcakes utilize an unusual mixing technique with fabulous results! The batter comes together in a few minutes and is less messy than a stand mixer. Made from simple everyday ingredients, these chocolate cupcakes will become your new favorite! Make these cupcakes from everything to birthday parties to everyday celebrations.
These cupcakes are the perfect basic recipe for you. Add filling and frosting to to take cupcakes from everyday to extraordinary. I love pairing these cupcakes topped with my Salted Caramel Chocolate Frosting and stuffed with Edible Brown Butter Cookie Dough.
Why this Recipe Works
- Super moist, soft and chewy
- Quick and easy to prepare with little clean up
- Perfect for special occasions and everyday celebrations
- Less mess than traditional mixing method
Ingredients
See the recipe card for quantities.
Ingredients Notes
- Vegetable Oil: keeps the cake moist
- Vanilla: flavor boost
- Cocoa Powder: I used just standard ordinary cocoa powder but you can use a dutch process cocoa powder or a dark cocoa powder for a more intense chocolate flavor.
- Sour Cream & Buttermilk: add extra fat which makes the chocolate cupcakes moist and the acidity reacts with the baking soda to cause the cake to rise
- Salt : Just a touch, it brings out the flavor in baked goods.
Step-by-Step Instructions
- Pre-heat oven to 325 degrees Fahrenheit and line 2 (12-count) cupcake pans with cupcake liners and set aside. In a high power blender, blend together vegetable oil, brown sugar and granulated sugar until combined. Carefully scrap the edges of the blender if needed.
- Turn the blender on low and add in eggs one at a time and the vanilla extract and blend until just combined. Carefully scrap the edges of the blender as needed.
- Add in all the dry ingredients and blend on low. While the blender is blending, slowing add in buttermilk and sour cream until everything is fully combined.
- Spoon or scoop batter into the cupcake liners. Fill the liners to only halfway. Make sure to tap the cupcake tins on the counter a few times to release any air bubbles.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs or clean.
- Cool completely before filling and frosting.
Expert Tips
Fill the cupcake batter only ½ way! Nothing is worse, than having cupcakes overflow! When you've filling your cupcake liners with batter only fill ½ way full! We use both baking soda and baking powder as leavening agents that will help our cupcakes rise.
Measure flour correctly! Don't just scoop flour out from the bag. It will usually weight much more than what you need. I have a small digital scale, I like to use when I measure flour. But you can also try using the spoon and level method to more accurately measure flour. Learn how to measure your flour properly here!
Recipe FAQs
I baked these cupcakes at 5,280 feet above sea level. If you need to adjust for your altitude. Check out this article here!
I use a Vitamix, which is a high powered blender. But, I've had a lot of great luck with creating batter in food processors as well! Check out my Pumpkin Spice Loaf, Banana Nutella Bread and Yogurt Orange Juice Loaf recipes, all the batters are made with a food processor.
Yes! These cupcakes can be made ahead 1-2 days in advance, covered, and stored at room temperature.
Yes, store these cupcakes without a filling or frosted in the freezer for about 2-3 months. When ready to use, just thaw the cupcakes overnight in the refrigerator and then fill and frost as normal! Check out how to properly freeze cupcakes here.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
High Altitude Blender Chocolate Cupcakes
Ingredients
- ⅓ cup vegetable oil
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 3 eggs large at room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- ⅓ cup sour cream
Instructions
- Pre-heat oven to 325 degrees Fahrenheit and line 2 (12-count) cupcake pans with cupcake liners and set aside. In a high power blender, blend together vegetable oil, brown sugar and granulated sugar until combined. Carefully scrap the edges of the blender if needed.
- Turn the blender on low and add in eggs one at a time and the vanilla extract and blend until just combined. Carefully scrap the edges of the blender as needed.
- Add dry ingredients and blend on low. While the blender is blending, slowing add in buttermilk and sour cream until everything is fully combined.
- Spoon or scoop batter into the cupcake liners. Fill the liners to only halfway. Make sure to tap the cupcake tins on the counter a few times to release any air bubbles.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs or clean.
- Cool completely before filling and frosting.
Did you make this recipe? Let me know!