Microwave Mug Cakes

I’m so in love with mug cakes. They’re literally my love. I’m going to share two of the mug cakes I have created, including the recipe and my thoughts.

1st: Nutella Mug Cake

10/10!!! This is definitely my favorite, it’s perfect if you love Nutella and cake. It’s soft, so it’s easy to eat, and there are sections of it that are just plain Nutella. It’s truly amazing. One another thing that I absolutely adore about this cake is it’s recipe. It’s just four ingredients!

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INGREDIENTS:

  • 4 tbsp flour
  • 1/4 tsp baking powder
  • 1/4 cup Nutella
  • 3 tbsp fat free milk

DIRECTIONS:

Combine all ingredients into an oversized mug. Mix with a small whisk until batter is smooth. Cook in microwave for about 1 minute. Sharp knife inserted should come out clean and top of cake should look done rather than gooey. If cake is not cooked in one minute, add an additional 20 seconds. Let cake cool in mug completely before eating.

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2nd: Chocolate Mug Cake

This one was not as great as the first. I would maybe give it a 7/10. The cake itself was good, but there was one aspect of it that I didn’t like. This was probably a baking error on my part, but it kind of put a damper on my enjoyment of the cake. The problem was the egg. This recipe calls for one egg in it, which I though seemed like a little much for the cake, but I didn’t question it because that what the recipe said. I tried to mix everything together as best as I could, but some of the egg wouldn’t fully mix in. After it had been microwaved, I took it out and found that some of the egg had actually cooked and my cake had small parts of egg on it. It was a little weird, but it wasn’t terrible, I guess. (NOTE: THIS RECIPE WAS ORIGINALLY MADE FOR TWO PEOPLE, BUT I DIVIDED IT SO IT ONLY MAKES ONE.)

 

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INGREDIENTS:

  • 1/8 c. all-purpose flour
  • 1/8 c. sugar
  • 1/8 c. cocoa powder
  • big pinch of salt
  • 1/8 c. milk
  • 1/8 c. butter, melted
  • 1 large eggs, lightly beaten
  • 1/2 tsp. vanilla extract
  • heaping 1/8 c. semi-sweet chocolate chips, plus a few more for sprinkling on top

DIRECTIONS:

In a small mixing bowl, stir together flour, sugar, cocoa powder, and salt. Add milk, butter, eggs, and vanilla. Stir well to incorporate. Fold in chocolate chips. Divide batter between 2 microwave-safe cups (my cup holds 6 fluid ounces) and then sprinkle the tops with a few more chocolate chips. Microwave both cups at the same time on high for 2 minutes. The cake will rise up above the cup rim, and then settle back down as it cools. Microwave strength varies, so adjust accordingly. The cakes should be cooked, but very moist, and a bit gooey in the middle. Allow cakes to cool for about 15 minutes prior to eating. Sprinkle with powdered sugar, if desired.

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