Usuba
Quick Chocolate Mug Cake in the Microwave
A tender chocolate cupcake with frosting, ready in just a few minutes. The batter turns out airy thanks to baking soda and baking powder. If desired, add nuts, dried berries, or a splash of strong alcohol to the batter for depth of flavor.
- Total
- 20 min
- Standard serving
- 84.5 g
Ingredients
Total 13
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Heat water and milk in the microwave, then melt butter in them.
- 3
Step 3
Grease a round microwave-safe dish with vegetable oil (diameter 20 cm, height 4 cm).
- 4
Step 4
In a bowl, mix 25 g of cocoa powder with hot water. Heat the mixture in the microwave at maximum power for 40 seconds until slightly thickened.
- 5
Step 5
Sift the flour, sugar, baking soda, baking powder, and salt into a separate bowl.
- 6
Step 6
Add melted butter, milk, egg, vanilla extract, and cocoa mixture to the flour blend. Mix until smooth batter forms.
- 7
Step 7
Pour the batter into the prepared form.
- 8
Step 8
Microwave on high power for 5–6 minutes until the edges of the cupcake begin to pull away from the sides of the pan. Cool on a rack.
- 9
Step 9
While the cupcake is cooling, prepare the frosting. Mix the remaining cocoa powder, milk, melted butter, vanilla extract, and powdered sugar. Beat until smooth.
- 10
Step 10
Cover the cupcake with frosting and serve.
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