But the cupcakes, what about the cupcakes, you ask? Did I not show you the cupcakes Andy and the kids made for me?
Did I not share the recipe with you? They're from Abby Dodge, and she calls them "Emergency Blender Cupcakes" because they're for emergencies, as in "Mom, I forgot to tell you that you're supposed to bring cupcakes to school today."
1 cup flour
1/2 unsweetened cocoa powder (not Dutch process)
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Heat oven to 375°. Line 12 regular-sized muffin cups with paper or foil liners.
Combine 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 lined muffin cups, dividing evenly. Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
There is a frosting recipe, but Andy just used some of the leftover chocolate frosting from the layer cake I'd made earlier in the week, and also some—gasp!—vanilla frosting from a can! It was fine. Really.