Quick & Easy Microwave Chocolate Cupcakes
Bake Without an Oven! Moist & Rich Microwave Chocolate Cupcakes
Introducing a magical chocolate cupcake recipe that comes together in just 1 minute and 30 seconds in the microwave, using simple ingredients you likely have at home! No special baking tools are needed, making it incredibly easy for anyone to whip up. These cupcakes are wonderfully moist with a rich chocolate flavor, perfect as a snack for kids or a delightful dessert. When you’re craving something sweet in a hurry or need a satisfying treat, this recipe is your quick and delicious solution!
Basic Ingredients- Cake flour, 20g (for a tender crumb)
- Cocoa powder, 10g (for a deep chocolate flavor)
- Baking powder, 1/2 tsp (to make the cupcakes fluffy)
- 1 large egg (for structure and richness)
- Sugar, 30g (for a balanced sweetness)
- 1 Tbsp hot water (to bloom the coffee)
- 1 tsp instant coffee granules (enhances chocolate flavor)
- 1 Tbsp vegetable oil (like olive oil) (for moisture without butter)
Cooking Instructions
Step 1
First, in a small bowl, combine 1 tablespoon of hot water with 1 teaspoon of instant coffee granules. Stir well to dissolve the coffee and create a coffee mixture. This will enhance the chocolate flavor, making it more intense. Let this mixture cool slightly so it’s not too hot.
Step 2
Now, let’s prepare the dry ingredients. Sift the cake flour, cocoa powder, and baking powder together into a fine-mesh sieve at least 3-4 times. Sifting ensures that the dry ingredients are well combined and free of lumps, contributing to a smoother and lighter cupcake texture.
Step 3
In a medium bowl, crack the egg and lightly whisk it. Once the egg is slightly beaten, add the 30g of sugar and mix thoroughly until well combined and the sugar begins to dissolve into the egg. Stir until the mixture is smooth.
Step 4
Add the sifted dry ingredients to the egg and sugar mixture. Using a spatula or whisk, gently fold them together until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can result in tough cupcakes. Mix only until the batter is smooth.
Step 5
Pour the cooled coffee mixture into the batter. Stir gently until it’s fully incorporated. The coffee will deepen the chocolate flavor, adding a special depth to your cupcakes.
Step 6
Instead of butter, add 1 tablespoon of vegetable oil to the batter and mix until the batter is smooth and glossy. The oil will help keep your cupcakes wonderfully moist.
Step 7
Your delicious chocolate cupcake batter is now ready! It’s incredibly simple, just mixing the ingredients step-by-step results in a wonderful batter.
Step 8
Pour the batter into microwave-safe cups or mugs, filling them about two-thirds full. Paper cups can also be used, but be sure they are microwave-safe.
Step 9
When microwaving, do not cover the cups with a lid or plastic wrap. Covering them would trap steam, potentially making the cupcakes soggy.
Step 10
Microwave on high power for 1 minute and 30 seconds (for a 700W microwave). If using smaller paper cups or if your microwave’s wattage differs, it’s best to microwave in 40-second intervals. Test with a toothpick after each interval; when it comes out clean, the cupcake is done. Be cautious not to overcook, as this can lead to a dry texture!
Step 11
And there you have it! Your delicious chocolate cupcakes are ready. They are fantastic served warm right out of the microwave, but they’re also wonderfully tasty when cooled. If you plan to dust them with powdered sugar for decoration, make sure the cupcakes are completely cool first. This will prevent the powdered sugar from melting and ensure a beautiful finish.
