These chocolaty 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.
- Prep time 10 minutes
- Total time 25 minutes
- Portion size 2 servings
Ingredients
Method
In bowl, beat butter with brown sugar until fluffy. Beat in egg yolk, sour cream and vanilla. In 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 microwave doesn't have rotating plate, for 1-1/2 minutes. Microwave on high until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 55 seconds. Let cool in mugs on rack for 5 minutes. Run knife between muffin liners and mugs; turn out onto rack to cool.
Chocolate Topping:
Meanwhile, in 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.
Nutritional facts PER CUPCAKE: about
- Fibre 2 g
- Sodium 135 mg
- Sugars 22 g
- Protein 6 g
- Calories 383.0
- Total fat 27 g
- Potassium 195 mg
- Cholesterol 145 mg
- Saturated fat 16 g
- Total carbohydrate 35 g
%RDI
- Iron 13.0
- Folate 17.0
- Calcium 6.0
- Vitamin A 21.0
