Wednesday, June 20, 2018
MICROWAVE FUDGY CHOCOLATE CUPCAKES FOR TWO
BY: THE CANADIAN LIVING TEST KITCHEN
SPONSORED BY Lavazza Holiday
This recipe is featured on: Holiday desserts that pair perfectly with coffee
These chocolate cupcakes are mini versions of our Microwave Chocolate Cake from 1992. For best results, ensure that the muffin liners touch the side of the mugs so the batter doesn't spill over. Adjust the cook time if your microwave is more or less powerful than average.
Portion size 2 servings
Credits: Canadian Living Magazine: February 2015
2 tablespoons butter softened
2 tablespoons packed brown sugar
1 egg yolk
3 tablespoons sour cream
3 tablespoons all-purpose flour
2 teaspoons cocoa powder
1 pinch baking powder
1 pinch baking soda
3 tablespoons semisweet chocolate chips
2 teaspoons butter
1 teaspoon sour cream
In a bowl, beat butter with brown sugar until fluffy. Beat in egg yolk, sour cream, and vanilla. In a separate bowl, whisk together flour, cocoa powder, baking powder and baking soda; stir into butter mixture.
Arrange 1 large paper muffin liner in each of 2 lightly greased microwaveable mugs; scrape batter into muffin liners. Microwave on medium, rotating mugs halfway through if the microwave doesn't have a rotating plate, for 1-1/2 minutes. Microwave on high until a cake tester inserted in center comes out with a few moist crumbs clinging, 30 to 55 seconds. Let cool in mugs on a rack for 5 minutes. Run a knife between muffin liners and mugs; turn out onto a rack to cool.
Meanwhile, in a microwaveable glass measure, add chocolate chips and butter; microwave on medium until almost melted, 20 to 30 seconds. Stir until melted; stir in sour cream. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. Spread over cupcakes.
PER CUPCAKE: about
Fibre2 gSodium135 mgSugars22 gProtein6 gCalories383.0Total fat27 gPotassium195 mgCholesterol145 mgSaturated fat16 gTotal carbohydrate35 g%RDI