Easy Baking : Cinnamon Brownie Fudge Mug Cake

Written By clapalisoc on Thursday, 7 November 2013 | 08:02

It was a lazy lazy night and as I tried to put myself to sleep, I got this craving for something chocolaty sweet! I always keep a loot of chocolates at home, usually my favorite Cadbury or Meiji Green Tea, but on that particular night they weren't as appealing. And so I searched the internet for easy to make chocolate desserts. That's when I encountered the recipes for mug cakes. No fuzz, no bake cakes in mugs! How can that be? 

I searched for the easiest recipe there was until I came across a very simple one with ingredients that were all available in my storage. Great! I got up from bed, gathered the ingredients and started "baking". 

What do you need?

Dry Ingredients: 
- 1/4 cup All Purpose Flour
- 1/4 cup white sugar
- 2 Tbsp cocoa powder (or any chocolate powder you have...you can always experiment)
- pinch of salt
- dash of cinnamon powder

Wet Ingredients:
- 1/4 cup water
- 2 Tbsp vegetable oil
- 2 drops of vanilla extract (I used The Vanilla Company's Bourbon Pure Vanilla Extract for that classic vanilla flavor but you can always use any substitute like McCormick)

Microwave Oven (Yes a microwave oven! That's it!)
Microwavable Mug

*** If your mug doesn't say that it's microwave oven safe, don't fret because you can always test before actually doing this recipe. Just go get your mug and put it inside the microwave and spin it for about 20 seconds. If it gets very hot, then, it's not microwave oven safe. But if it didn't get hot at all or even warm then, it's safe. When in doubt and you're afraid to experiment, just go get a microwave oven safe container of any form - preferably a small one :) ***

How do you go about it?

1) Get your mug ready and dump all the dry ingredients inside

Flour, Cocoa Powder and Salt
Added in the sugar and cinnamon powder
2) Mix well using a spoon or even a fork

3) Add in all the wet ingredients

Added in the water, vegetable oil and drops of vanilla extract

4) Mix well until smooth (make sure to break lumps to get a smooth texture..but don't worry, it doesn't have to be perfectly smooth --- tiny and occasional lumps are welcome)

5) Put the mug inside the microwave, turn the settings to HIGH and your timer to 1 minute and 30 seconds.

6) Check the cake when the timer ticks off. Insert a toothpick or a thin knife towards the middle. It's done when the toothpick or knife comes out with little crumbles (almost clean) but not with a gooey batter.

7) If it's still undone, put it back and set the timer to another 30 seconds

*** It is important to note that cooking time will depend on your microwave oven but maximum time should never be more than 2 minutes or else, it might get too dry. Mine takes about 1 minute and 40 seconds to cook. ***

Fresh out of the microwave oven!

Great! You can enjoy this warm or let it cool for a while. This doesn't rise too much so if you have a regular mug, it will not even reach the rim. Then you can also serve it "a la mode" with a scoop of vanilla ice cream or beautify it with some whipped cream. I used "Hopla" whipped cream for this.

I love it with whipped cream!
You can also omit the cinnamon from this recipe. I added it here because I'm inspired with the Christmas season - I have always associated cinnamon, nutmeg, cranberries and gingerbread with Christmas.

This recipe is so chocolaty, moist, fudgy and just so good that I've been making it for three consecutive nights now! Just a word of caution, this is not a calorie friendly dessert so you better be prepared.

Hope you'll like it :)

About clapalisoc

I am a workaholic mom who is also trying to be the best wife ever. I am a self proclaimed food lover, a frustrated cook and pastry master. I have a thing for books and scrap booking fills up my free time. Blogging? It's something I do once in a while when I can squeeze in some "me time" in this super busy life.


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