Donut Mug Cake
This single serving mug cake tastes just like baked old fashioned donuts or the baked donut muffins that became popular a few years ago. But instead of having to make an entire batch, you can make an individual one in just minutes.
I had a lot of fun making these. Can you tell?
Donut muffins are of my favorite desserts to make. I often make them as mini muffins or as mini donuts. I’ve been wanting to make a mug cake version for a very long time, but never got around to it until now. After a few tries, I got exactly what I was looking for.
At first, I was just going to add some chocolate ganache and sprinkles on top. And then, I decided to have some fun. Using a cupcake corer, I cut into the tops of my donut cakes so that they look like donuts. I didn’t actually remove the entire center as I wanted to keep as much cake in there as possible. So I stopped my corer about halfway down. The hole in the middle is deep enough to make it look like a donut, but you don’t actually lose too much precious cake.
I bought this cupcake corer years ago, convinced I was going to make fancy stuffed cupcakes. Which never happened. Who knew it would come in handy for making donut mug cakes?
Of course, if you are just making this for yourself, you don’t need to bother with all the decorations. You can also do a simple cinnamon sugar topping, which is what I usually do for my donut muffins.
Donut Mug Cake
- 3 tbsp granulated white sugar
- 6 tbsp all purpose flour
- 1/2 tsp baking powder
- 1/16 tsp ground nutmeg (this looks like a very small amount, but please do not omit this!)
- 1 3/4 tbsp vegetable oil
- 3 tbsp low fat or fat free milk
- 1/4 tsp vanilla extract
Chocolate ganache frosting (optional):
- 1/4 cup semisweet chocolate chips
- 2 tbsp boiling heavy cream
1. In a microwave-safe mug (at least 8 oz or more. I used 8 oz mugs and the cakes rose exactly to the top), add all ingredients. Mix with a mini whisk until batter is smooth. Cook cake in microwave at full power about 1 minute 30 seconds or until top of cake is done. Let cake cool a few minutes before eating or decorating. Cake is best consumed soon after it is cooked or it will start to dry out, so if you are planning on decorating, do not wait too long.
2. If desired, use a cupcake corer to remove some of the center of your cake, creating a donut appearance. I only cored out half rather than having the hole go straight to the bottom. For a cinnamon sugar finish, lightly brush the surface with butter and then sprinkle sugar and cinnamon.
3. To make ganache frosting, add boiling heavy cream to chocolate chips and whisk until smooth and glossy. If your chocolate is not completely melted, microwave briefly for about 10 seconds and then try to whisk again until smooth and glossy. Chocolate ganache should be thick but slightly running, making it easy to spread on the donut cake.
All images and content are © Kirbie's Cravings.
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