Step 3: Nuke It!

  • Microwave for 3 minutes in a 1000w oven, or 4 minutes in a 700w oven.
It will start to crown over the top of the mug. Don't panic! It will collapse once the heat stops.
<strong>There are so many bad versions of this recipe everywhere&nbsp;but yours really works Thankyou :D</strong>
<p>does not it wrecked my cup </p>
Use an oversized mug. That cured it from wrecking my mug again!!
Thank you! <br /> I actually experimented with about 6 different variations of the recipe before I&nbsp;decided that this one was the best.<br /> <br />
<p>these things are optional</p><ul> <br><li>splash vanilla or other flavoring - try peppermint or cinnamon</ul><p>For a fudgier version, omit egg.</p>
for a first timer with zero baking experience, it worked like magic! thank you.
yum! This recipe has come out great all three times I've used it. I love to add cinnamon, chili powder, nutmeg... whatever I have around. <br><br>I mix the batter in a small bowl and then pour it into two smaller oiled mugs and cook for about a minute.<br><br>In the picture below I added semi-sweet and white chocolate chips. Then melted a bit of the white chocolate and decorated the tops.
After some instant microwave cake disasters, this recipe came out great! I've tried a few microwave treats, and this was the only one that came out on the first try. It was delicious! It also looked like it needed frosting. We didn't have any, so I used chocolate sauce. <br>Thanks!
Oh, this is terribly dangerously DANGEROUS to know. :-) My mugs are pretty small, so I made this in a bowl, which required reducing the cooking time to about 1: 45. I omitted the egg for a fudgier result, and it's a wonderful cake/brownie hybrid. I chopped up 3 tablespoons' worth of Hershey with Almond bar, since it's all I had; I also made a glaze with about 3 tbsp. confectioner's sugar and just a few drops of milk. DAN. GER. OUS. It's incredibly rich and I'm not sure I'll be able to eat the whole thing, but dangit, I'm trying.
I made this recipe using 6 tablespoons of hot cocoa powder in place of the unsweetened cocoa and sugar. IT TURNED OUT GREAT!!!!!!!!!!!!
I'm playing with your recipe, for one very important reason: I'm a Weight Watchers member, and the recipe as you wrote it is 20 points (I have an allowance of 29 points per day + 49 extra discretionary points to use per week). That's more than I want to spend in one place. BUT the recipe is SO good, that I really want to fit it in to my program. So. A major portion of those points come from the oil (9) &amp; the chocolate chips (3). I didn't want to completely eliminate the chips, but I could cut back to 1 Tbsp (1pt). And I cut the oil to 2 tsps, because I am required to have 2 tsps of oil daily. For the rest of the oil, I subbed--ta da! applesauce! Surprisingly, there was no difference in flavor, and the texture was still good! This knocked the points count down to 11, which I find a comfortable splurge evey now and again. Oh, and one other amendment? I a changed the 3Tbs of milk to 3Tbs of fresh-brewed coffee, for a nice mocha note. All in all, a happy dance for me! It also occurs to me that, for a nice nutty note, you could used toasted sesame seed oil.
I'm eating this right now... and I LOVE IT! I noticed someone else mentioned using a mashed bananna instead of oil so I tried it that way and used white chocolate chips... all I can think though is &quot;this would be awesome with nuts&quot;. Not sure how well nuts would do being nuked. I also noticed other people mentioning the bottom of theirs being burnt and the top not being done. To make sure I didn't run into this problem I put mine in for 1 minute, then stirred it to bring the already cooked pieces up to the top so half of the cake wouldn't be burned. I also nuked it in short intervals (1 minute check and stir, another minute check, 30 seconds etc) to make sure it wasn't burning and also because i'm not sure how powerful my nuker is. When it was done I let it sit in the microwave for as long as I could stand (so the ambient heat would help cook anything that wasn't yet done without burning the rest). Mine didn't puff up out of the mug, but that could either be from the mug or stirring it after a minute of cooking. I think i'm going to try this again tomorrow and instead of a mug use a small glass microwave safe pyrex dish, I think that will help it cook evenly without having to stir halfway. Either way I can't wait to tell my mom-in-law about this she's gonna love it.
Tried it and it was excellent. Kudos for taking some very shady looking recipes from online and making it a sure bet!
bOOm! Or like the romans say: veni vedi vici - a total winner that lil' cupcake! Even I could do it - and that's nothing short of miraculous ;) I was able to use the microwave w/o causing radiationburns on the better part of northern europe AND&nbsp;got a super tasty result. I used 600 watts for approx. 4 mns - and YES - I will do it again... and again...and...<br /> <br /> Cheers from germany,<br /> <br /> Pete<br />
My&nbsp;<em><strong>masterpiece</strong></em> I made <em> <strong>5 min ago!</strong></em> <em>ta* da*</em> <br /> <br /> <em> <strong>Enjoy!</strong></em>
That is truly a thing of beauty.<br />
love this instructable, turns out awesome cake<br /> <br /> i made one yesterday that rose to almost double the height of the mug, but was deflated by the time i got a camera. turned out nice and fluffy though<br /> <br /> I experimented with this, and found that pudding mix works great! just substitute any pudding mix for the chocolate powder&nbsp;(and eliminate the chips, unless you want them in there). So far Ive tried strawberry, vanilla, and white chocolate. They tasted great
<p>My cake always get stuck to the mug. Is there a way to avoid this? I just don't want to wash away a single ounce of this heavenly cake...</p>
<p>AMAAAAZING!! I did mine with rice flour (I can't eat Gluten) and it turned out great. Thank you!</p>
<p>cancer in one cup</p>
<p>Came out great! I added one crushed Thin Mint cookie. I followed the recipe as is and also added a splash of vanilla and a pinch of salt. After I took it out of the microwave, I added a few chocolate chips to the top and it was delicious! I used an oversized coffee mug and it didn't ruin my mug nor did it cook over the sides. Very tasty! Thanks for the wonderful recipe! </p>
<p>Oh, Used coconut oil and reminded me of a minty german chocolate cake with the thin mints and coconut flavor from the oil. </p>
<p>thank you for sharing d recipe..it ws really yummy!! </p>
my family approves of this food.
<p>This recipe also works great with gluten free flours (I use King Arthur GF). For toppings I've used cinnamon and sugar before baking; after baking I've drizzled with chocolate sauce, caramel sauce, coffee. Very tasty!</p>
<p>I just thoroughly enjoyed 2 of these! I found that 3 TBSP of butter is better than oil. Just melt the butter in the mug before you put in the other ingredients. </p>
nice switcheroo there brother.
Hi I really want to try this. Do I use regular flour or self raising flour? Baking powder? Or does it not need a rising agent?
<p>You can use self-rising flour, or all-purpose + baking powder. Self rising flour has the baking powder already mixed in!</p>
<p>how much time do u keep the cake in the microvawe for?</p>
<p>this is horrible </p><p>I made it and it wrecked my cup </p><p>This sucks </p>
<p>I tried this recipe just now (without egg). Part of cakes near the mug taste great, but somehow cakes at the center of the mug are so crumbly and dry! Do anyone know why would that happen? I really wanted that all part of my cake taste great :')</p>
<p>Awesome! just made it today and it came out great. i kinda went crazy and added cookie butter and some marshmallows. It tasted a little like a smore. This is the only chocolate mug cake thusfar that is actually good! Thanks!</p>
<p>but it was a bit hard but i dont know why!!!!!</p>
yes it was..mine was very hard too and I dont know y
<p>I was skeptical at first because you didn't use cooking powder, so i thought it wouldn't rise. But the amount of stuff that I mixed into my mug was surprisingly a lot. It rose out of the mug a bit but didnt spill over. And it tastes amazing.</p>
<p>I made it!</p>
<p>it tastes awesome</p>
<p>it tastes awesome</p>
<p>I accidentally put all my ingrediants in and i forgot i don't have milk.:( would this recipe be fine without milk??? PLS HELP ME</p>
<p>water works fine. Won't taste as good though</p>
it looks good
<p>I can express how awesome this is.. </p>
<p>Hello i am 13 years old and i made it by myself, it tastes great and it is easy to do! :)</p>
<p>Made it, liked it. I need to try it a couple of more times and tweak things a bit.</p><p>I used egg whites, because I had them, and it worked well.</p><p>I want to try cake flour and maybe another teaspoon of egg white.</p><p>All in all this is great, thank you.</p>
<p>try spraying mug w baking powder first it sucks to clean </p>
<p>i really love this recipe, and it is so delicious! Instead of egg though, I found that 2 tablespoons of plain greek yogurt makes the cake much more moist, and is much easier than measuring out and wasting egg. I also use mini chocolate chips instead of regular, because then instead of having globs of chocolate in your cake, you have a little bit of chocolate in each bite!</p>

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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