Deliciously Easy Espresso Mini Microwave Mug Cakes
Want to satisfy that chocolate craving fast…make my microwave mug cakes! The perfect fast dessert and a great project to make with the kiddos!
These are great for any coffee lover, but you can always omit the espresso powder for those chocolate purists. Although a little bit of coffee will enhance the chocolate flavor.
I love using the smal demitasse cups, but you can also make larger servings by using 2, 6-8 ounce mugs and microwaving for 60-75 seconds. Every microwave is different so keep an eye on it. When you see that the cake has puffed and is mostly dry on top, remove it from the mirowave. Try not to over bake.
Equipment
- 4 3 Ounce Size Cups or ramekin
Ingredients
- 3 Tablespoons of Farmland Fresh Dairies Heavy Cream
- 1 ½ Teaspoons of Instant Espresso Powder
- 28 grams of Unsalted Butter 2 Tablespoons
- 50 grams of Granulated Sugar ¼ Cup
- 1 Egg Yolk
- ¼ Teaspoon of Vanilla Extract or Vanilla Bean Paste
- 40 grams of All Purpose Flour
- 10 grams of Unsweetened Cocoa Powder
- ½ Teaspoon of Baking Powder
- ⅛ Teaspoon of Kosher Salt
- 3 Tablespoons of Mini Semi-Sweet Chocolate Chips
- Whipped Cream for Garnish
Instructions
- In a small bowl whisk together the heavy cream and espresso powder until the espresso powder is dissolved. Set aside.
- In a microwave safe bowl, melt the butter. Add the sugar, egg yolk, vanilla and the cream/espresso mixture and whisk until the mixture is smooth.
- Whisk together the flour, baking powder and salt and add it to the mixture. Mix together using a small rubber spatula. Fold in the chocolate chips.
- Divide the batter evenly beween the 4 cups. Microwave all 4 cups, at the same time, for 40 seconds.
- Let them sit for 1-2 minutes before garnishing with slightly sweetened whipped cream.
- Enjoy!
