Microwave Chocolate Cupcake Recipe
No Egg No Butter No Oven Chocolate Cupcake
Dietary note: Contains dairy. This recipe is not vegan.
Ingredients
- 1 tbsp (15 ml) Vegetable Oil
- 3 tbsp (45 ml) Milk
- 2 tbsp (30 g) Granulated Sugar
- 3 tbsp (30 g) All-Purpose Flour
- 1/2 tsp (3 g) Baking Powder
- 1/2 tsp (1 g) Instant Coffee
- 1 tbsp (6 g) Cocoa Powder
- Semi-sweet chocolate squares
- Powdered Sugar for toppings
Instructions
- Mix the oil, milk and sugar in a bowl. Add the flour, baking powder, instant coffee and cocoa and whisk until combined.
- Divide the batter between two microwave-safe silicone cupcake liners. Add a square of semisweet chocolate to each and push it into the batter.
- Microwave one cupcake at a time at 1200 W for 35 seconds. Adjust as needed for your microwave; repeat for the second cupcake.
- Let cool enough to unmould, then dust with powdered sugar.
Video
Notes
The source cooks one cupcake at a time for 35 seconds at 1200 W. Two cupcakes require 70 seconds of microwave cooking in total, rounded up to 2 minutes in the card. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.