Time 7m Yield 1 Number Of Ingredients 9 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.
Time 15m Yield 4 servings Number Of Ingredients 10 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.
Time 15m Yield 1 serving Number Of Ingredients 9 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.
Time 7m Yield 1 Number Of Ingredients 8 Steps:
Mix sugar, flour, milk, olive oil, cocoa powder, egg, vanilla extract, and salt together in a large microwave-safe mug. Heat in microwave until center of cake is done, about 2 minutes.
Time 7m Number Of Ingredients 8 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.
Time 5m Yield 1 serving Number Of Ingredients 8 Steps:
Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine. Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired. Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners’ sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Time 7m Yield 1 serving Number Of Ingredients 9 Steps:
In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined. Once combined, spoon the chocolate hazelnut spread on top of the batter. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional). Enjoy!
Time 7m Yield 1 Number Of Ingredients 5 Steps:
Mix melted ice cream, flour, and baking powder together in a microwave-safe mug. Stir in cocoa powder. Microwave until top of cake looks done, about 90 seconds. Top with vanilla ice cream.
More about “microwave chocolate mug cake recipes”
Time 5m Yield 2 serving(s) Number Of Ingredients 7 Steps:
- Spray your microwavable mug with a non-stick spray.
- Mix these ingredients in your mug: 4 tbs. of flour, 4 tbs. of chocolate powder (I used Milo), 4 tbs. of sugar (or add more if you want to have diabetes), 1 egg, 3 tbs. of milk, 3 tbs. of oil (add semi sweet chocolate chips if you like).
- Microwave for 3 minutes on high.
