Microwave Chocolate Mug Cake Food

CHOCOLATE MUG CAKE IN A MICROWAVE

Steps:

• Lightly butter 4 small microwave-safe mugs. Whisk together the buttermilk, sugar, oil, egg and vanilla in a large bowl until smooth, about 2 minutes. Whisk in the flour, cocoa powder, baking soda and salt until just combined.
• Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top as desired.

MICROWAVE CHOCOLATE MUG CAKE

Steps:

• Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

WHITE CHOCOLATE AND COCONUT MUG CAKE

Steps:

• In a bowl, whisk together the milk, butter, vanilla and salt. Add the cake mix and whisk until no lumps remain. Add the chocolate chips and pour into a microwave-safe mug. Microwave on high until puffed up and firm, about 2 minutes 10 seconds. Let cool for 5 minutes.
• Top the cake with coconut whipped cream and toasted coconut.
• Open the can of coconut milk, scoop out the solid coconut cream on top and put in a stand mixer with the sugar. Beat on high until stiff peaks form, 5 to 10 minutes.

CHOCOLATE CAKE IN A MUG

Steps:

• In a bowl, whisk together the flour, milk, sugar, cocoa, oil, salt and vanilla until fully combined. Pour into a 12-ounce mug and top with the chocolate chips.
• Microwave on high power for 1 1/2 to 2 minutes, depending on how gooey you like your cake. Carefully remove from the microwave and let cool slightly. Top with whipped cream and serve.

CHOCOLATE CAKE IN A MUG

Steps:

• Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
• Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
• Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

MICROWAVE CHOCOLATE PUDDING CAKE

Steps:

• Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
• Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
• Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
• Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
• When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.

MICROWAVE CHOCOLATE SNACK CAKE

Steps:

• Combine flour, sugar, cocoa powder, salt.
• Stir in oil, cold water, vinegar, and vanilla until blended well.
• Pour into an UNgreased 8" microwave safe square baking pan.
• Microwave on HIGH for about 6-8 minutes, turning the dish every 2 minutes, or until a toothpick tests clean when inserted near the center.
• FOR Sauce:In a 1 quart microwave safe bowl, combine sugar, cornstarch, and cocoa powder until combined well.
• Stir in water and a dash of salt (if using).
• Microwave on HIGH for 2-3 minutes, stirring occasionally, or until the mixture comes to a boil.
• Once it hit the boiling point, cook another 1 minute more.
• Stir in butter and vanilla and mix well.
• Slice cake into squares and serve the warm sauce over the still warm cake.
• I like to add some sprinkles, shredded coconut,or chopped nuts on top too.

2-MINUTE EGGLESS MICROWAVE CHOCOLATE CAKE

Steps:

• Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
• HAPPY MICROWAVING!

QUICK & EASY MICROWAVE CHOCOLATE CHIP MUG CAKE

Steps:

• Put flour, sugar & salt together in a large mug.
• Then add the water, milk, oil & vanilla essence to the mixture.
• Mix thoroughly with a fork and make sure there's no lumps!
• Add the chocolate chips to the mug and mix again.
• Microwave for 1½ to 2 minutes.
• Wait for it to cool down then enjoy!

GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS

Steps:

• Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.

SUGAR FREE MUG CAKE

Steps:

• Spray a coffee cup or ramekin with vegetable cooking spray. In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.
• Bake in the microwave on high for 35 seconds. You may need to add 5 more seconds It should be moist on the bottom and will continue cooking as it sets.
• Serve with chocolate sauce...a sprinkle of powdered sugar...whipped cream or eat plain as a brownie.
• (Use hot or cold leftover coffee in place of the milk to lower the calories even more.).

MICROWAVE MUG CAKE

Steps:

• Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
• Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
• Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
• Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

CHOCOLATE MUG CAKE

Steps:

• First add the flour, sugar and cocoa into the mugs or the bowl; mix well.
• Add the milk, butter/oil, chocolate chips and vanilla extract and stir well. Add the beaten egg.
• Sprinkle with some chocolate chips and cover with a microwave proof cling film.
• Microwave on medium-high for 1 minute and then for another 30 seconds. It should be cooked but moist and gooey in the middle.
• Allow to cool and eat greedily with some cream or ice cream.

MICROWAVE CHOCOLATE MUG BROWNIE

Steps:

• In a coffee mug, add water/milk, melted butter/oil, a dash of salt and vanilla extract. Whisk well.
• Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
• Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook.
• Enjoy with a spoon. Careful, brownie will be hot.