I had wanted to share with you all a delicious recipe on a mini chocolate cake that could be made in the microwave; it would be easy to make, yummy to eat, and fun to share. At least, that's what I thought.
For those of you unfamiliar with the new trend of microwavable desserts, they are intended to be single-serve sweets that are a breeze to make---you throw all the ingredients into a mug, stir it around, zap it in the microwave, and it's done.
The recipe for the batter consisted of two ingredients so I mixed those together then scraped it into my microwave safe bowl lined with a baking cup. After I cooked it in the microwave, I let my cupcake cool and went to eat my lunch. Some thirty minutes later I returned, chocolate sauce and whipped cream in hand and decorated it to hide the uneven top. As you can see, it looked adorable and delicious.
The challenge came when I attempted to get my cupcake out of its lining. I had to peel the baking cup away from my treat. Then, I tried to stick my fork in to take a bite---the operative word being tried.
I had let my cupcake cool too long. The result was a dry, hard mass of chocolate. Even a Cupcake Stylist like myself can mess up a two-ingredient cupcake, it seemed.
I threw it away and decided to try again. This time I made it with equal parts of both ingredients, hoping it would be more moist and---let's face it---edible than my last try.
Again, I baked the cupcake (foregoing the baking cup that had proved to be a bigger hassle than it was worth), let it cool---this time, I carefully watched to make sure it did not sit too long---then added the necessary chocolate syrup and whipped cream.
This time, the cake was softer---somewhere between bread pudding and a sponge. It was good, but not great. In my mind, it was not worth all the hassle. But I wanted to give you all the recipe and see if you had better luck than I did. Here it is:
Hungry Girl's Mini Microwave Triple Chocolate Cake
Ingredients:
2 T Devil's Food Cake Mix (but I found that it works with any flavor of mix)
2 T Cool Whip Free, thawed
1 T vanilla yogurt (though plain works just fine)
1 T Hershey's Chocolate Syrup, divided
Instructions:
- In a small dish, stir together Cool Whip and half of the chocolate syrup. Place chocolatey whipped topping in the freezer to firm up while you prep the rest of your dessert.
- In a very small microwave-safe dish (like a ramekin or a mug), combine cake mix and yogurt. Stir until smooth and blended. Don't worry it if seems like a small amount. Your cake will puff up as it cooks---I promise!
- Microwave for 1 minute. Allow to cool for 5 minutes (and ONLY 5 minutes).
- Remove chocolatey whipped topping from the freezer and spoon it over your cake. Drizzle the remaining chocolate syrup on top. Enjoy!
Do you have a favorite cake, cupcake, or frosting recipe that you would like featured on our blog? If so, please send to CupcakeStylist@aol.com.
