Preheat the oven to 160-degree Celsius for 20 minutes. Line the cupcake moulds with liners.

To melt the butter, I took a 100g bar of butter and removed a thin slice. Added the rest of the butter to a microwave-safe bowl. Microwaved for 20-30 seconds.

Then in a blender jar, add milk, melted butter, egg, vanilla essence, sugar, salt, all-purpose flour, cocoa powder, baking soda and lemon juice (pour it over the baking soda).

After that, close the lid and pulse 8-10 times. Remember you need to pulse and not blend.

If you have a pulse setting/button on your blender then just press that.

Otherwise, turn the blender on for 1 second and then turn it off, in quick bursts.

Pulse the cupcake batter 8-10 times. Then open the lid, and scrape the bottom and sides of the jar with a spatula. Avoid overmixing.

Pour the batter into the lined moulds. Fill the cupcake liners ¾ full.

Here for the first batch, I filled each liner ½ full. But they didn’t rise much. So for the second batch, I filled them ¾ full.

Bake in a preheated oven for 20-22 minutes.

After that insert a toothpick at the centre of the cupcake, if it comes out clean then they are done. Otherwise, bake for a couple more minutes. Remember not to overbake.

Allow them to cool down for 5 minutes. Then transfer them to a wire rack and allow them to cool down completely.

Once they have cooled down, pipe your favourite frosting over the cupcakes. Here I have used my easy vanilla frosting (no whipping cream), you can check that out.

Easy blender chocolate cupcakes are ready to serve!