High Altitude Blender Chocolate Cupcakes

A chocolate cupcake with a chocolate frosting and small cookie dough dall on top with chocolate sprinkles.

High Altitude Blender Chocolate Cupcakes

These cupcakes utilize an unusual mixing technique for delicious results! Simple, delicious and moist.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 18

Cooling Time 30

Total Time 58

Servings cupcakes

Calories 115kcal

Author Mara

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.

Notes

What altitude did I bake at? How do I adjust for my own altitude? I baked these cupcakes at 5,280 feet above sea level. If you need to adjust for your altitude. Check out this article here!

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!

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition