Microwave Chocolate Cupcakes

It's been a year since I last posted in my blog site, not that I stopped cooking, in fact, I've been to many challenges in my life - cooking wise. Cooking a "pica-pica" or as we call it appetizers or hors d'oeuvres in the culinary dictionary - for 300 people for our church anniversary, cooked a lot of filipino dishes "first time" - been experimenting a lot, so there's no hiatus in cooking, just the blogging. So just yesterday, I saw a post in Facebook by a Baking brand/School "Maya" about Microwave baking. Just last December I lost all my cooking and baking essentials - my kitchen stuffs, ingredients i've been storing in my cabinet(because of Typhoon Sendong) so I'm left with the good old microwave at home. Seeing the recipe posted got me excited so we did a lot of trial and error in cooking last night.

http://casaveneracion.com/microwave-chocolate-cupcakes/
so this is where we got the recipe from

Recipe: Microwave chocolate cupcakes

Ingredients

• 8 tbsps. of cake flour
• 8 tbsps. of white sugar (we used brown sugar)
• 4 tbsps. of unsweetened cocoa
• 1 tbsp. of instant coffee granules (we used 3 in 1 coffee, Nescafe Chocolate Latte for a good taste)
• 2 pinches of salt
• 4 tbsps. of whisked egg (that is equal to 1 medium egg)
• 6 tbsps. of milk (evaporated milk in can)
• 6 tbsps. of oil (we used canola oil)
• *this particular recipe is good for 4 cups, we adjusted our recipe using half of all ingredients measurement...so it's basically 4 tbsp cake flour, etc...

Procedure:

Into each cup place 4 tbsps. of flour, 4 tbsps. of sugar, 2 tbsps. of cocoa, 1/2 tbsp. of coffee granules and a pinch of salt. Stir well to combine.

*we used 1 tbsp coffee granules since we did not use pure coffee ingredient but a 3in1 coffee

Pour in 2 tbsps. of whisked egg into each cup. Mix. The batter will look like bread dough at this point but that’s how it should be.

Pour in 3 tbsps. of milk and 3 tbsps. of oil into each cup. Mix until smooth. Now you have cake batter that looks like regular cake batter.

Bake on HIGH for two and a half minutes. One cup at a time. I don’t know how the cakes will turn out if you cook two cups at the same time.

*the first time we did it was a failure because of the following (please avoid doing this) 

1.)we used a microwavable plastic cups and the high temp melted the base part -- so use the china cup with "microwave safe" label 

2.)adjust temp from high to 400 watts, and time 2 minutes to 5 minutes

    

                                                   the first attempt : hard and burned!

            remaining of the 1st batch of batter : now in china cup and adjusted the time and temp

                        the inside part of the cupcake, still using the first batch of batter

 the best batch! used the china cup, time : 5 mins, 400 watts and used Nescafe Chocolate Latte instead of plain coffee granules

 

Once the cake is out of the microwave, just take a dessert spoon and dig in.

*don't let it cool for a long time since the cupcake becomes rubbery, taste best if from the microwave

By the time I was almost finished with my cake, I discovered that the bottom was still slightly wet. That was fine with me. But if you prefer not to have that slightly wet bottom, you might want to increase the baking time by another 30 seconds.

Preparation time: 5 minute(s)

Cooking time: 2 minute(s) per cup (ours was, 2 cups for 5 minutes, 400 watts)

Number of servings (yield): 2 (half of the ingredients stated above for 2 cups)