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Dark Chocolate Mug Cakes

 

Have you been introduced to the world of Mug Cakes?  If you haven’t you don’t know what you’ve been missing out on.  I first saw these being made on a cook show, and I was pretty skeptical at how good they could really be if made in a microwave.  The only thing I had ever made in my microwave was peanut brittle. When I finally decided to give these a try, I had to experiment with the ingredients a couple of times.  I came to the conclusion that self rising flour was the best type of flour to use, since I was using such a small amount.

I developed this recipe to make two Mug Cakes so I wouldn’t have to share mine with my hubby, Don.  It took about five minutes to mix up the batter and less than two minutes for each one in the microwave.  Yep…another ten minutes or less snack. They are warm and delicious and I topped mine with a little homemade whipped cream, which took another two minutes.  They are the perfect size to satisfy your sugar craving.

Here’s how I whipped up these delicious little cakes…

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I added a small amount of self rising flour, sugar, cocoa and salt to a large measuring cup…

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And whisked it all together…

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Then I added an egg, a tiny bit of vanilla, milk, and melted butter…

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And whisked all the ingredients together…

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I tossed in a few chocolate chips…

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And mixed them in…

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Then I divided the batter between two coffee cups and placed them one at a time in the microwave…

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I microwaved each one for 1 1/2 minutes in my microwave.  See how moist and spongy they are on top when they are done…

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Then I topped them with some fresh whipped cream.  Oh my goodness!!  I couldn’t hardly take a picture here, because I wanted to keep inhaling it.  YUM!!!!

Go to the kitchen right now and make these…you’ll be addicted!

Enjoy!

Cindy @ My Country Table

 

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Dark Chocolate Mug Cakes


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 2

Description

Rich and moist dark chocolate Mug Cakes


Ingredients

For the Mug Cakes

  • 2 tablespoons Self Rising flour
  • 2 tablespoons cocoa
  • 3 tablespoons sugar
  • Pinch of salt
  • 5 tablespoons real butter, melted
  • 1/4 teaspoon pure Vanilla
  • 3 tablespoons milk
  • 1 large egg
  • 3 tablespoons mini or regular semi sweet chocolate chips

For Optional Fresh Whipped Cream

  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar

Instructions

For the Mug Cakes

  1. In a medium bowl or large measuring cup, whisk together the flour, cocoa, sugar and salt. Add the butter, vanilla, milk, egg and chocolate chips, and whisk just to combine.
  2. Divide the batter equally between two coffee mugs. Place mugs, one at a time, in a microwave and microwave for 1 1/2 to 2 minutes, stopping the microwave after 1 1/2 minutes to check cake. Serve mug cakes warm with fresh whipped cream or your favorite frosting.

For Optional Fresh Whipped Cream

  1. Pour the whipping cream in a mixing bowl and add the powdered sugar. Using a mixer, mix on high speed for one minute until soft peaks form. Serve immediately or refrigerate.

Notes

  • Microwaves vary. The mug cakes were done after just 1 1/2 minutes in my microwave.
  • Do not fill mugs more than half full of batter or the batter will rise over the edge of the cup while in the microwave.

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