To prepare a chocolate muffin in the microwave, dark or bitter chocolate is mainly used. When using milk chocolate in some recipes, muffins will not rise well, will be sugary-sweet, and the appearance will not be the best.
To make the cake delicious, you do not need to add chocolate and cocoa more than indicated in the recipes.
Material Content:
Microwave base chocolate muffin in 5 minutes
What is needed:
• half a glass of flour;
• 50 g of cocoa;
• 50 g of sugar;
• 1 medium egg;
• 3 tablespoons of milk and vegetable oil;
• a quarter of a teaspoon of vanillin;
• 1 tbsp. l milk chocolate.
How to do:
1. In a glass bowl, combine sugar, cocoa and flour.
2. Drive the egg into the composition and mix until a taut homogeneous mass is obtained.
3. Grind chocolate in any way. Pour milk, butter, vanilla and chocolate. Stir the dough thoroughly. Pour it into a glass dish for microwave.
4. Set maximum power and bake a cupcake for 3 minutes. Wait until he stops rising and settles.
5. To separate from the bowl, carefully use a knife and serve on a plate.
Mug recipe
What is needed:
• 1 egg;
• 25 g flour;
• 25 g of brown sugar;
• 90 g butter;
• pieces of chocolate according to the number of mugs;
• a tablespoon of liquor;
• half a teaspoon of vanillin and baking powder;
• margarine or lubricating oil.
How to make a chocolate muffin in a mug:
1. Grind sugar with an egg until sugar is completely dissolved.
2. Melt the butter, cool and add to the composition. Then pour in liquor and milk.
3.Separately combine the baking powder with flour, add to the liquid mixture and mix until a homogeneous mass is obtained.
4. Lubricate the bottom and walls of the mugs with butter, put the dough to about the middle. Place chocolate slices previously cut into small pieces into the dough.
5. Put in the microwave, set the power to 80% and cook for 3 minutes.
6. After ready to wait another couple of minutes and you can get it out of the oven.
7. Serve in cups or turn on a platter. Cupcakes are easily separated from the oiled walls.
Liquid Chocolate Muffins Inside
Ingredients:
• 2 standard bars of dark chocolate with 50% cocoa;
• 3.5 tbsp. tablespoons of butter;
• 50 g of sugar;
• eggs of average size 3 pieces;
• 2.5 tbsp. l white flour;
• a quarter of a small spoonful of salt.
Recipe with liquid filling:
1. Break chocolate into slices, cut the butter into slices. Put in a deep bowl. Melt in a steam bath or microwave. Do not overheat, otherwise the chocolate will curl. From the microwave oven, take out the plate every 15 seconds and stir the contents. The result should be a uniform mass.
2. Separately beat the sugar and eggs to make a thick foam. Cool the chocolate mixture and gradually pour into the egg mass, mix thoroughly.
3. Combine the salt with flour and pour into the prepared composition. Stir quickly until smooth so that the dough does not become too dense.
4. Lubricate the molds with oil and pour the dough on them, leave to the edge about 1 cm.
5. Put in the microwave for 2-3 minutes at full power. Get them out as soon as they start to rise, and the top looks ready.
6. Serve immediately after preparation.
How to cook in silicone molds
Components:
• half a glass of flour;
• 3 eggs;
• half a glass of sugar;
• 50 g of cocoa;
• 3 spoons with a large slide of butter;
• a small spoon of baking powder;
• dessert spoon of vanilla sugar;
• 30 ml of cognac;
• a pinch of salt.
Silicone Chocolate Muffin Cupcake:
1. Combine sugar and eggs until smooth, add salt and cocoa.
2. In a steam bath or in a microwave, melt the butter, cool and pour into the egg mixture.
3. Sift the flour and mix with baking powder, add to the previous composition with a thin stream. Stir all the time so that there are no lumps.
4. Pour in cognac and add vanilla sugar, mix until smooth.
5. Pour into a silicone cupcake mold and place in the microwave. Bake for 5 minutes at full capacity. Then leave for another 8-10 minutes.
6. After ready to get a cupcake and cool a little. Remove from pan and cool completely before serving.
The main advantage of silicone molds is that they do not need to be lubricated with oil, baking is easily separated.
It is interesting:sour cream muffin recipe
Cooking with coffee flavors
What to do:
• 2 tablespoons of cocoa;
• 35 ml espresso;
• half a glass of flour;
• 1 large egg;
• 50 g of sugar;
• 50 ml of sunflower oil;
• 0.5 teaspoon of soda;
• some salt;
• semolina for dusting.
Cupcake in 5 minutes with a taste of coffee:
1. Beat sugar and egg thoroughly, add butter.
2. Pour coffee into the mixture, mix, pour cocoa powder.
3. Slowly pour in a bitch, salt and soda. Stir the composition all the time so that no lumps form.
4. Take a mold with a volume of at least 300 ml, grease with oil and sprinkle with semolina. Pour the dough into it.
5. Cook at medium power for about 4 minutes. Serve immediately after cooking, laying on a saucer.
With dark chocolate in 5 minutes
Components:
• 120 g butter;
• half a standard bar of chocolate with 80% cocoa;
• 2 tablespoons of sugar and cocoa;
• 2 large eggs;
• a quarter of a teaspoon of salt;
• 35 g flour;
• 2 g of baking powder;
• 5 g of vanilla sugar.
Cooking process:
1. Melt butter and chocolate in separate deep bowls. In the microwave, enough minutes for everyone, if the oil is frozen - 2 minutes.
2.Drive eggs into a container with chocolate, pour sugar, cocoa, vanilla sugar, salt. Stir until smooth.
3. After this, add oil and mix again. Add the baking powder and flour to the bulk.
4. Pour the dough into containers, filling only to half - it will greatly increase with the help of a baking powder.
5. Turn on full power and cook the cupcake in a minute. Open the microwave and wait for it to sit a bit. Then cook also 1 minute.
6. Add 2-3 slices of chocolate to each pan and bake for another 30 seconds.
7. Serve immediately after readiness by first piercing with a toothpick - there should be no dough on it.
Dietary option without milk
Ingredients:
• 75 g of cocoa;
• 100 g flour;
• 0.5 tsp baking powder;
• 60 ml of olive oil;
• 3.5 tbsp. l Sahara;
• half a glass of water;
• a pinch of vanillin and salt.
How to make a chocolate muffin in a mug without milk:
1. Combine oil and water in one container, the remaining components in another.
2. The dry composition is gradually poured into a liquid. Stir all the time, then there will be no lumps.
3. Pour the dough into mugs pre-oiled.
4. Turn on the microwave oven at full power and send the mugs there for 3 minutes. Then you can gradually increase the time to 5 minutes, each time for 30 seconds.
5. To get the finished cupcake on a saucer, you can use a knife.
Sour cream dessert with cocoa
What you need for the recipe:
• 130 g sour cream;
• 4 tablespoons of cocoa;
• a small glass of flour;
• a small glass of sugar;
• 2 eggs;
• 120 ml of sunflower oil;
• 1 g of baking powder.
Cooking method:
1. Grind sugar and eggs, pour almost all the butter into the mixture. Leave a little for lubrication. Add sour cream and beat with a whisk.
2. Combine flour with baking powder in a separate container, mix with cocoa.
3. Grease cooking containers with oil and fill with dough for 2/3.
4. Place in the microwave for 6 minutes, bake at maximum power.
5. Before serving, pour in syrup or sprinkle with powdered sugar.
With pear and ginger
What to cook:
• 30 g butter;
• 3 cubes of dark chocolate;
• half a chicken egg;
• 1 tbsp. l low-fat milk;
• 2 tablespoons of sugar and flour;
• a quarter of a teaspoon of ground ginger;
• 1 tbsp. l chopped ginger root;
• 1 ripe pear;
• a pinch of cocoa powder, baking powder and salt;
• 25 ml of ginger syrup.
How to do:
1. Break the chocolate into small pieces, put in one container with butter and send in the microwave for 20 seconds.
2. After a couple of minutes, pour in milk and half an egg, beat until smooth.
3. Add sugar, salt, flour with baking powder and ground ginger, mix thoroughly. Attach the chopped ginger. Pour into a mug to half.
4. Cut the lower half of the pear - the piece should fit in a mug. Peel and seeds, put on top of the dough.
5. Put the mug in the oven and set the power to 800 watts. Cook 1 minute 50 seconds.
6. Pour the finished cupcake with syrup, sprinkle with cocoa powder and can be served immediately.
Irish Chocolate Muffin
Components for the cake:
• half a glass of strong beer, butter and cocoa powder;
• a quarter cup of sour cream;
• 200 g of flour and sugar;
• egg;
• a little baking powder;
• 1 tsp salt without a hill.
For filling:
• 1.5 tbsp. bitter chocolate chips;
• half a glass of cream with high fat content;
• 1 tbsp. l without a hill of corn starch;
• 3 tsp Irish whiskey.
To cover:
• half a glass of butter;
• ¾ cup powdered sugar;
• 3 tbsp. l Irish cream
• a small bag of vanilla;
• salt (pinch).
Instructions for cooking:
1. Combine the butter with beer and bring to a boil. Add cocoa, stir until smooth. Remove from the stove and cool.
2. Mix flour with baking powder, sugar and salt in a separate bowl, remove to the side.
3. In a separate container, beat the eggs and combine with sour cream.Stirring all the time, add the beer mixture to the egg mass.
4. Pour a dry composition with a thin stream, stirring constantly until smooth.
5. Pour the dough into molds for 2/3, place in the microwave at full power for 5-6 minutes. After readiness to cool.
6. Preparation of the filling. Put chocolate chips, cream and starch in a bowl. Stir periodically and as soon as all the ingredients are combined, remove from the stove and pour in whiskey. Leave the filling shortly before cooling to thicken.
7. Make the icing. Soften butter, add sugar, vanillin, Irish cream and salt. Mix thoroughly and refrigerate to make it solid.
8. Use a teaspoon to make indentations in each cupcake. Fill them with filling and pour glaze. If chocolate chips remain, decorate on top.
9. You can immediately serve.
Even a teenager can cook a cupcake in 5 minutes in the microwave. This is a great dessert option for the sweet tooth, who have little free time.
