Mug cakes

I am re-posting here a blog post I wrote close to 5 years ago for my now-mostly-abandoned personal blog. It's fun for me to look back at the evolution of cooking with my own kids. If you've never tried a mug cake, they are a really good entry level recipe. 

Mug Cakes

Last week I came across a group of girls making cakes in mugs in a microwave. I guess this isn't a new thing, but no one ever told me! Cakes in mugs! And they bake so fast! It's just like the easy bake oven I coveted as a kid. So the kids and I have been experimenting. There are a ton of recipes out there and they aren't all good. We made a pretty yummy one tonight. They are really fun to watch cooking- they suddenly shoot up above the rim of the mug and then immediately deflate when the microwave stops.
 

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This recipe really fills up the mug and made me think the batter should be split between two cakes. I was convinced of that once I calculated the calories per cake- close to 1,000!  Yikes! So be warned because it's really fun to make these and they taste pretty good- I wouldn't say they win any taste awards but they are CAKES baked in a MUG in the MICROWAVE!!!!

TWO-MINUTE CHOCOLATE MUG CAKE

(from completelydelicious.com)

A quick and easy microwavable chocolate cake for when you need a chocolate fix.

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INGREDIENTS:

  • 2 tablespoons vegetable oil
  • 1/4 cup (60 ml) whole milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (40 grams) self-rising flour
  • 1/4 cup (50 grams) sugar
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • 1/4 cup (43 grams) semi-sweet chocolate chips

DIRECTIONS:

 

  1. In a small bowl, whisk together the vegetable oil, milk, egg and vanilla. Add the flour, sugar, and cocoa and whisk to combine.
  2. Divide the chocolate chips between two medium microwave-safe mugs. Pour batter into the mugs over the chocolate chips.
  3. Microwave on "high" for 90 seconds. Check to see if the cakes are puffed and bounce back after being lightly touched. If not, microwave for an additional 30 seconds. Serve immediately.

Notes:

  • If you don't have self-rising flour, you can substitute for 1/3 cup all-purpose flour + 1/4 teaspoon baking powder + pinch of salt.
  • Recipe inspired by The Lucky Peach Magazine.