Usuba
Chocolate Cupcake with Sour Cream in Microwave
A quick chocolate muffin that cooks in the microwave in just a few minutes. You can prepare it in special molds, a mug, or a bowl. The batter turns out moist and fluffy thanks to sour cream and vegetable oil.
- Total
- 10 min
- Standard serving
- 41.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
In a small bowl, mix flour, sugar, and cocoa.
- 2
Step 2
Whisk two eggs and add to the dry mixture.
- 3
Step 3
Pour in the vegetable oil.
- 4
Step 4
Add sour cream to make the cupcake moist and not dry.
- 5
Step 5
Extinguish the baking soda with vinegar and add to the dough.
- 6
Step 6
Mix the ingredients thoroughly with a mixer or by hand. The dough should have a medium consistency.
- 7
Step 7
Spread the dough into molds, rings, or bowls up to the halfway point — the dough will rise significantly in the microwave.
- 8
Step 8
Place in the microwave at maximum power. Cupcakes in small molds cook for about 1.5 minutes, in a mug — about 3 minutes. The time depends on the microwave's power and the size of the dish. The cupcake is ready when the batter has risen, solidified, and a characteristic aroma appears.
- 9
Step 9
Let the cupcakes cool slightly. Remove from the mold or eat straight from the mug with a dessert fork. Optionally sprinkle with powdered sugar or grated chocolate.
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