And you need it all within 5 minutes.
The mugcake is part rich chocolate cake, part fudgy brownie, and it’s so fast and easy. It’s a very dangerous little trick to have up your sleeve. The batter is whisked together in a minute, and the cake cooks in under 3 minutes.
I’ve made mugcakes in the past on my blog and in my cookbook, and have experimented with my fair share of microwave cakes over the years. Many cakes and goodies made in the microwave tend to be dry with a weird texture. And the surface is pock-marked with crater-like holes, which don’t exactly persuade me to dive right in.
This, however, is the best microwave cake I’ve ever made because it’s not dry in the least.
There’s butter and Greek yogurt in the batter, which helps it stay moist. And the easy vanilla glaze that’s poured over it seeps into the open, tender crumb, boosting the moisture level even more.
There’s only a small amount of flour, which also keeps the mugcake on the fudgier and denser side. Just the way I like my cakes. Light and airy is overrated.
There’s both melted chocolate chips and cocoa powder, making it very chocolaty. I like to add a pinch of instant espresso granules to my chocolate cakes and brownies because it really brings out the chocolate flavor, and it doesn’t make them taste like coffee. It gave this little cake extra chocolate oomph.
Because microwaves and mugs vary, you may have to play around with things to find the sweet spot for your setup. I used a 14 ounce mug which is bigger than most, and cooked for 3 minutes. If your mugs are smaller, divide the batter between two mugs and cook separately for 1 1/2 to 2 1/2 minutes. Do not fill your mug more than halfway full with batter because it’ll overflow. It’s amazing how much puff these things get, and you need to leave major room for expansion.
All that stands between you and brownie-cake is 5 minutes.. There’s no catch. It’s dangerously fast, easy, and is sure to satisfy your chocolate cravings.
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Have you ever made a mugcake?
