MUG CAKE cooked in 2 minutes
Everyone now knows MUG CAKES (from the English word mug which means cup) are desserts to prepare on the spot and consume while still warm, requiring very little effort, with just 2 minutes of microwave cooking, and guaranteed results.
The beauty of mug cakes is that they are perfect for when we suddenly crave something sweet, and we don’t have any at home, but turning on the oven or spending hours cooking is not an option.
And so this recipe is just right! With just a few simple ingredients like egg, flour, sugar, cocoa, and a pinch of baking powder, thanks to a super quick batter that can be prepared by hand and messes up only one bowl, we can create delicious little cakes to bake directly in the microwave.
A delicious dessert that rivals traditional oven-baked desserts, as it’s super fluffy and beautifully risen, so it’s also light, perfect for those who want to indulge in a sweet treat from time to time.
This Microwave Mug Cake will surprise you with its practicality and speed!
You can prepare the MUG CAKE at any time to treat yourself to a little pleasure with minimal effort or offer it to unexpected friends and family: just place it in pretty cups and pair it with a good cup of coffee or tea.
Looking for other quick desserts to cook in no time? Here are some recipes that might suit your needs:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 1 cup approximately 4.75 inches high with Ø of 3.5 inches
- Cooking methods: Microwave
- Cuisine: Italian
- Energy 528.47 (Kcal)
- Carbohydrates 73.85 (g) of which sugars 37.79 (g)
- Proteins 17.31 (g)
- Fat 27.01 (g) of which saturated 7.89 (g)of which unsaturated 17.24 (g)
- Fibers 11.64 (g)
- Sodium 866.52 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 2 tablespoons milk (30 ml)
- 1 tablespoon vegetable oil (15 ml)
- 2 tablespoons sugar (30 g)
- 1/2 tablespoon baking powder (4 g)
- 2 tablespoons all-purpose flour (24 g)
- 2 tablespoons unsweetened cocoa powder (20 g)
- 1 pinch salt
- to taste chocolate chips (optional for decoration)
- powdered sugar
Tools
- Cup
Steps
Pour directly into the cup an egg, milk, oil, and the pinch of salt and beat everything with a fork. Add the sugar and continue mixing. Add flour, cocoa, and baking powder and continue blending in the same way, always inside the cup being careful not to let the batter overflow until the mixture is homogeneous.
Clean the inner rim with a damp paper towel. Place in the microwave at 800 watts for about 1.5/2 minutes. After 1 minute and a half of cooking, I recommend doing the toothpick test to check if the inside is already cooked. It’s better if the center of the mug cake is slightly moist rather than too dry. Dust with powdered sugar and enjoy it while still warm.
NOTES
MICROWAVE COOKING If your microwave doesn’t reach 800 watts, you can cook at 600/700 watts, keeping in mind that you’ll need to extend the cooking time by a few seconds, adjusting by doing a toothpick test. If you prepare more than one mug cake, since the times are short, I recommend cooking them one at a time in the microwave. In the oven, however, multiple cups can be baked simultaneously.
OVEN COOKING It is possible to bake the Mug Cake in a regular kitchen oven as well. In this case, make sure to use suitable cups. Bake in a preheated static oven at 356°F (180°C) for about 15-20 minutes on the middle rack.
SUBSTITUTIONS:
MILK You can also use plant-based milk in the same quantities.
VEGETABLE OIL You can use any vegetable oil you prefer, or even olive oil if desired.
SUGAR You can reduce the sugar by using one tablespoon, or one and a half tablespoons instead of two tablespoons.
COCOA You can replace the cocoa with the same amount of cornstarch to achieve a neutral version. In this case, as there is no unsweetened cocoa, you can reduce the sugar to ensure it doesn’t turn out too sweet. Moreover, if you make the neutral version, I recommend flavoring it with aromas such as lemon or orange zest, or vanilla or cinnamon.
DECORATION If you want to make this dessert even more indulgent, you can prepare a chocolate “ganache” and then pour it over once baked. Just put 25 ml of fresh liquid cream in a saucepan and heat it. Then remove the hot cream from the stove and add chopped dark chocolate, stirring until it is completely melted.
STORAGE
I recommend eating the Microwave Mug Cake immediately to appreciate its texture and aroma. However, you can store it for 24 hours in the refrigerator.
