Microwave chocolate cupcakes

When there’s just Speedy and me at home — and that’s five days out of every week — I try to refrain from baking. And it’s so darn hard to control myself especially when the itch to patter in the kitchen strikes. But a whole cake or pie (even small ones), a whole tray of cookies or brownies, an entire bunch of cupcakes or muffins… that’s too much for two people.

But you know how most recipes are… A cookie recipe calls for one egg only and the yield is 24 cookies. How does one halve a recipe like that? Even if it were possible to halve the recipe, can you imagine pre-heating the oven just to bake 12 cookies? With the cost of power — electric or gas — well, it just seems too wasteful.

One alternative, of course, is to just go ahead and bake a full recipe and store the bulk for the girls when they come home on weekends. But not all baked products benefit from freezing or storing at room temperature. Some baked goodies just don’t taste and look right after a couple of days. As a result, I rarely bake during weekdays. I wait for the girls to come home and then bake whatever they request.

casaveneracion.com Microwave chocolate cupcakes

Then, I discovered the world of microwave cupcakes. Mug cakes, actually, because they are baked in coffee mugs. Baking time? Two and a half minutes. No kidding.

casaveneracion.com Microwave chocolate cupcakes

These cupcakes are my first attempt with microwave baking. Really easy. No mixing bowls needed. Just a fork to stir. And the really wonderful thing? My trepidation was that they’d come out hard and dry. But they were soft and moist. Granted, the texture is coarser than that of a cake or cupcake that had been mixed using the regular procedure. But, oh, the effect is really rustic and I love it. The cupcakes rose higher on one side but they were uniformly baked.

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For this recipe, you’ll need a measuring spoon with a 1 tablespoon capacity (except for the salt, all the ingredients are measured by tablespoonful) and a microwave safe mug with a one-cup capacity.

Based on a recipe from Steller Kitchen.

Recipe: Microwave chocolate cupcakes

Ingredients

  • 8 tbsps. of cake flour
  • 8 tbsps. of white sugar
  • 4 tbsps. of unsweetened cocoa
  • 1 tbsp. of instant coffee granules
  • 2 pinches of salt
  • 4 tbsps. of whisked egg (I discovered that a medium egg is equal to 4 tbsps.)
  • 6 tbsps. of milk (the kind you’d drink)
  • 6 tbsps. of oil (I used palm oil)

Instructions

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  2. Into each cup place 4 tbsps. of flour, 4 tbsps. of sugar, 2 tbsps. of cocoa, 1/2 tbsp. of coffee granules and a pinch of salt. Stir well to combine.
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  4. Pour in 2 tbsps. of whisked egg into each cup. Mix. The batter will look like bread dough at this point but that’s how it should be.
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  6. Pour in 3 tbsps. of milk and 3 tbsps. of oil into each cup. Mix until smooth. Now you have cake batter that looks like regular cake batter.
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  8. Bake on HIGH for two and a half minutes. One cup at a time. I don’t know how the cakes will turn out if you cook two cups at the same time.
  9. Note, too, that the two minute baking time is for a 1000W microwave oven. If your microwave’s wattage is lower, you’ll have to increase the baking time. By how much, I have no idea.
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  11. Once the cake is out of the microwave, just take a dessert spoon and dig in.
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  13. By the time I was almost finished with my cake, I discovered that the bottom was still slightly wet. That was fine with me. But if you prefer not to have that slightly wet bottom, you might want to increase the baking time by another 30 seconds.

Preparation time: 5 minute(s)

Cooking time: 2 minute(s) per cup

Number of servings (yield): 2

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Comments

  1. says

    I’ve been doing these mug cakes for quite some time now. They’re my go to recipe for that instant chocolate fix. I love adding chocolate chips into the batter before baking. :)

  2. ansel says

    hi, ms. connie. try ko to bukas. me nakita ko ready made mix na ganito sa grocery (i’m from canada). pero ako bumili nakita ko lang yun taste test. this is good from scratch… thanks for the recipe…

  3. Lerker says

    Hmmm pwede po kaya butter? Instead of oil? Or kelangan talaga oil? Kasi … parang icky. Oil. Ang diet masisira. Hehehe.

  4. says

    Laurie, it’s powdered. I think that’s pretty obvious from the third photo. I don’t do brands, I get the unbranded cocoa powder from bakery supply stores.

    Lerker, not all cakes are made with butter. Chiffon type cakes are made with oil, in fact. Diet? You really think palm oil is more fattening than butter?

  5. says

    Miss Connie, matagal na ko naghahanap ng good review about baking on microwave oven…At dahil ikaw ang nagsabi na maganda ang result, I will now give it a try! Bukas na bukas din, gagawin ko ito!

  6. says

    wow, this is something new for me though i remember in late 80s, when microwave was just introduced in the market, i tried to microwave a boxed cake mix – the result was ok but of course not the same if baked the traditional way. this is a good alternative esp each of us is on “diet mode.” i don’t need to bake 12 cupcakes in one go ;)

    • says

      You know, I just made microwave carrot mug cakes using my usual carrot cake recipe. And the mug cakes came out swell. So, I’m experimenting on whether regular cake/cupcake recipes can be done in the microwave, period. Maybe just a matter of getting the setting and baking time right.

  7. natzsm says

    Ms. Connie,

    This is great. At last, a recipe for REAL FOOD in the microwave oven. Till this recipe, I used my microwave for heating left-overs.

    I sort of imagined a compact bread pudding like consistency for cake baked in the microwave oven but surprisingly, your “mug cakes” look great and they rose nicely. They also look so rich and fudgey.

    I suppose you didn’t have any left overs for this- I was just wondering how the texture of the cake was when it cooled.

    I will be waiting for your microwave carrot cake recipe. We have been feasting on home baked carrot cake ever since carrot prices went down considerably from its high Christmas season prices and have already baked it twice these past two weeks. We just can’t get enough!

    Another note Ms. Connie-
    Last December, our 35 year old TIGER OVEN TOASTER broke down and I bought a replacement oven toaster. The model I got was slightly larger than the usual oven toaster but smaller than a table top oven. It also has controls for bottom heat, top heat or both. Wow was I happy when I found out that my muffin pan fit into it. Since then, I have baked many muffins and cup cakes for breakfast and snacks with out heating up the whole kitchen and using only half of a usual recipe which would make just six muffins- perfect for three people.

  8. geri says

    Connie, this is so exciting! I’ve seen a friend post a recipe like this on facebook but since I am on an eternal diet mode I resisted (but I am sooo tempted to make this one but don’t have instant coffee granules at the moment). What excites me more though is the microwave carrot cupcake recipe you are posting tomorrow. I was planning to make those this week for my son to take to school but wasn’t looking forward to the many leftovers since there’s just the 2 of us (my husband has enviable self-control when it comes to sweets). Puede mag-request ng microwave corn cupcake din, hehehe, that was on my to-do-list too and was in fact eyeing your Kenny Rogers style corn cupcakes. You can be starting a revolution here Connie. Pretty soon those muffin pans might become a thing of a past because of you esp for those of us who don’t have big families =)

  9. emyM says

    Wow! I use the microwave only for heating leftovers and popping popcorn…not anymore.
    I will try this,actually….right now.

  10. farrah says

    hi ms. connie! i made this last night and it was so good. i added chocolate chips which made it even better. i’m sure it will also be good with whipping cream :)

  11. Ta Galvez says

    I make something like this all the time, only I add vanilla and omit the coffee, and I use a giant mug so it’s a single serving that I share with my niece.

  12. says

    Thanks for this! I love your recipes!

    I’m working with just a 1-burner stove, oven toaster and microwave oven and I really miss having a regular oven especially on those days when I’m in a baking mood and want homemade cookies/brownies/cupcakes.

    Excited to make these in the weekend! :D

  13. Menchie Naval-Alegre says

    Thank you for this recipe! We just did this a few minutes ago. It averted a possible meltdown of my 11 year old boy who has Asperger’s Syndrome. He’s so frustrated in doing his crochet project in school. He can’t find a logical reason for learning how to crochet! I had to distract him by making him mix the batter! It worked. He liked the cake! My 3 year old precocious little girl loved it too!

    Thank you for your blogsite’s numerous eggplant recipes. He loves eggplant too like your daughter.

    More power and God bless!

    • says

      “He can’t find a logical reason for learning how to crochet!”

      I can’t either so I sympathize with your boy. Shouldn’t crocheting be an elective or something? I mean, it’s not a survival skill like cooking. :)

    • Menchie Naval-Alegre says

      He’s fully integrated traditional school and he is expected to do it like everyone else even though they know he has fine motor skill coordination problems. Sadly, our country’s school system still doesn’t make use of differentiated learning techniques :-(
      Oh, he did well in last trimester’s cooking class. He’ll survive!

  14. Esther says

    At last, a cake recipe for 2! My husband keeps telling to use half recipe only ALL THE TIME, This should please him. On second thought, he doesn’t like chocolate, so I’ll just make this to please myself. Afterall, it’s only 2 servings. Thanks thanks!

  15. NadzCas says

    Ms. Connie you’re the best! Your blog is one of my greatest discoveries online. I tried making your carrot mugcake last night, it was a success!!! whooo! more microwave recipes please?!!!! wala kasi akong oven sa bahay… so i love the idea of making pastries in the microwave. yummy and fast!

  16. Ellen Larua says

    Ms. Connie…ask ko lang kung all-purpose flour lang ang available sa house but the recipe needs a cake flour. Can we add cornstarch to the all-purpose flour? How many tbsp of cornstarch?

  17. evelyn says

    Re your microwave recipes-carrot,chocolate and banana-can I reduce the amount of sugar? Will reducing the sugar have an effect on the texture of the cupcakes?

  18. Marie says

    Thanks for the recipe! Made it tonight and hubby loved it! Super yummy. Also, I love your blog. Spent most of spring break reading it. I’ve already made your soba & edamame dish. Planning to make your pan de sal soon. Thanks again and God bless.

  19. kari says

    this is simply awesome! i’ve always wanted to try my hand at baking but our house has never seen an oven. now no need for me to wait til i get a job and earn money for baking necessities before i can have my first baking experience. thanks heaps!!!

  20. Min Q says

    Hi Connie! After seeing your Microwave Choco Chip Cake post yesterday, I wanted to eat something chocolatey instead so I tried this recipe last night. Since you said “Once the cake is out of the microwave, just take a dessert spoon and dig in.” that’s what I exactly did. Ang iniiiiiiiiiit!!! Napaso ako!!! Na-excite kasi (takaw takaw takaw). Your other recipes had a warning to cool it down first but this one didn’t. My 2 cakes didn’t look as gooey and as moist as yours (yours look like souffles!) but it had the chocolatey taste I was looking for. So happy na din. Although my microwave oven is 1000W, next time, I’ll shorten the microwaving time to 2mins instead of 2min 30 secs. And tonight if I get home early, I’ll try the Choco Chip version! Banana and Nut Cake comes next. Thanks for the recipes!

  21. Swampcat says

    I replaced the milk with yoghurt.

    I put in 3 at the same time at 4 minutes. Got it very nice.

    Also experimented…..I put in a pinch of baking powder…
    Then I put in 3 (low cupcakes) at 3 minutes at 1000W….then 3 minutes at 200 Watt
    It resulted into very crispy and light chocolate cookies…

  22. barvs says

    Thank you po for sharing :) I tried to put some chocolate buttons so it can have a gooey center but they sank to the bottom hahaha

  23. says

    HI! ms. connie :D

    I’ve been looking for so long for a recipe that is easy to make and to follow for a beginner like me and i think i just found it! thank u so much for sharing this. .i’m gonna make this one later and i’m so excited. i hope it’ll turn out well :D GB!

  24. bessy says

    when im craving chocolate and im too lazy to go to the store, this is PERFECT. this was so easy to make although my first cup was kinda burnt. so had to lower the cooking time to 90 seconds. wasn’t really paying attention to wattage thing.
    next time i’ll make creamcheese frosting to go with it. Hmmm… can’t wait…..

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