Chocolate Chip Cupcakes


  • 1 egg
  • 1/3 cup shortening
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. Prepare a 12-cup muffin tin with paper liners.
  2. Place egg, shortening, milk, vanilla extract, flour, sugar, baking powder, salt, and chocolate chips into the blender all at once.
  3. Secure blender lid and blend on highest speed for 45 seconds, occassionally stopping to scrape down the sides using a rubber spatuala. The batter will be lumpy.
  4. Spoon about 1/8 cup batter (enough to fill liners 2/3 of the way full) into each paper liner.
  5. Place in oven and bake 20 to 25 minutes or until a wooden toothpick inserted into the center of one of the cupcakes comes out clean.
  6. Remove from pan immediately. Cool completely, then spread on some icing or leave as is. Yield: one dozen cupcakes.

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