Microwave Chocolate Cupcakes
I made these cupcakes, including the frosting, without having to turn on the oven or the stove top. Given the current heat wave, I really have not felt like making anything that will make my kitchen even hotter.
I’m not sure why I didn’t think of this earlier. I got the idea after making those Chinese buns in the silicone cupcake holders. And then I realized I could use one of my mug cakes and cook it in the cupcake holders.
These are the silicone cupcakes I have, by Wilton, which I purchased on Amazon.
For this one, I used my chocolate ice cream mug cake recipe. I chose this one because the mug cake cooked up with a flat, even surface–making it ideal for cupcakes and frosting. It’s also one of the fluffier mug cakes making it a good cupcake base.
For the frosting, I did a chocolate ganache, also made in the microwave.
This easy recipe is perfect for hot days, those without an oven, or just anyone who wants something easy with minimal clean-up.
Microwave Chocolate Cupcakes with Chocolate Ganache
4 tbsp of chocolate ice cream(full fat version)
2 tbsp cake flour (you must use cake flour. I tried it with all purpose and the texture is definitely drier and more like a bread than a cake)
1/8 tsp baking powder
for the ganache:
1 cup semisweet chopped chocolate
1/4 cup heavy cream
1. Combine chocolate ice cream, flour and baking powder in a large mug and mix with a whisk until batter is smooth and no flour chunks remain. Split batter into two regular sized silicone cupcake molds. Microwave each separately for about 30 seconds until cooked.
2. To make the ganache, microwave heavy cream for about 30 seconds until it is bubbling but before it spills over. Put chocolate in medium bowl and pour heated heavy cream on top. Immediately begin stirring with a large wooden spoon until smooth ganache forms. If you can't completely melt the chocolate, stick it in the microwave for about 15 seconds and then stir again. Careful not to microwave the chocolate too long or else you will overcook it. Place in fridge for about 30 minutes to an hour until ganache starts getting firm, but still is malleable for frosting. If the ganache gets too hard, you can microwave it again to heat it up a little. Frost cupcakes with ganache.
All images and content are © Kirbie's Cravings.
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