Did you ever get one of those nights where it’s late, kind of too late to really make anything big but you’re gonna go nuts if you don’t get something sweet? Like you want, no.. CRAVE cake or something sweet? Sure you could whip up a batch of brownies or cupcakes but who wants to go through the hassle that late at night for just enough to satisfy your sweet tooth? Not even I feel like that (though I have been known to make cakes, cookies and brownies at midnight because we decided to stay up late and watch movies). Now I know all of your professional and Mama bakers will scoff at this recipe because it breaks tradition but hey, when a girl wants chocolate and cake, a she doesn’t want to wait 45 minutes for it well by golly, she shouldn’t have to! It’s still homemade, it’s still delicious – it just happens to be done in under 3 minutes.
Yeah take a look at that gooey, chocolate-ly, brownie yummy yumness in a mug just for one! Well okay it’s technically enough for 2 buttttttttttt if you’re home alone on a Friday night, you have “Pitch Perfect” queued, your most favoritest jammies on and the only hot date you have is with Mr. Sandman then by all means this is just perfect for you!
So how did this come about? Well mug cakes have been around I think since microwaves became known more for than just making popcorn. Now I’ll be honest I still only use mine for reheating (when it’s too hot to turn the oven on) and.. yes, for making popcorn. However I have a new usage for it. These mug cakes just for MEEEEEEEEEEEE! ME ME ME… okay fine Mr. Fantabulous too.
So anyway it was late, about 10:30 on a Sat. night and Mr. Fantabulous was out with his one buddy at some show. I did my workout, spent some time online, edited some photos and decided to watch a movie (yes, Pitch Perfect…again) well I got one HECK of a sweet tooth. I wanted cake or a brownie – something. However I didn’t have anything made up. I mean I had desserts made up but none of them called out my name. So I wandered around the kitchen a bit and debated (okay more like talked out loud to myself deciding if I really wanted to make a batch of brownies or not) and thankfully I answered myself (what? You don’t talk to yourself and answer your self? Yeah, me neither! *wink*).
Anyway, picture this – a woman, in her piggy slippers, uber comfy jammies, hair pulled up in a pony tail with her hands on her hips/back/butt area (don’t ask me what it’s called but it’s not quite your hips and not quite your booty). Anyway this woman is literally standing there rocking back ‘n forth, himming and hawing, trying to decide what to make – well I know what I wanted but I really didn’t want to go full blown tray of stuff.
Yeah that woman looking oh-so-dead-sexy was me. I do this quite often actually – I kind of stand there and go into super deep thought, often looking out into well, nothing. Like I’m not really focusing on anything. Now if you were to look at my face you easily be able to see that I’m in deep thought, almost analyzing something. THIS is my face I make when I’m out somewhere and really tasting a dish. I’ll do this as I’m almost “listening” to my taste buds to pick apart the ingredients. Weird I know but honestly it works for me.
As I was in deep thought the phone rang, when I looked towards to phone to see who it was I saw the microwave and got the BIGGEST grin! I could just a mug cake for me. Instantly (mind you the phone is still ringing) I start thinking how I could scale it down. The hardest part was the egg – I HATE when you try and reduce recipes and you end up with 5/8th of an egg. What? No – I do 1, 2 or 3 eggs. Keep your 5/8ths crap. So I went with 1 egg and played around with it. Now like I said this can make rather large portion for 1 person or 2 people can share it (either 1 big cup or 2 regular sized mugs).
Now I know some of you will wonder and ask how I knew how to scale it down. Honestly I went with texture, how it looked and really, how the batter tasted. Remember, I almost never eat sweets – like cakes, brownies, pies. Yes I try everything I make but it’s a bite or two. I’m around this stuff so much that I just don’t want it. I am that person that goes by batter. After doing this all these years I know what cake batter should look like, certain cookie doughs, pies, brownies, etc. However the biggest thing you MUST do is taste, taste, taste! BUT please use a clean spoon (especially if you’re serving the end product to someone else).
Once I got the batter to where I wanted I opted to go with a larger mug. Like 12 ounces. You want to fill it so the batter is just a little over 1/2 way up. See this stuff rises SUPER high while it’s cooking but when you take it out, it calms down and settles.
Another thing to keep in mind is you need to pay attention when you’re cooking these. Not all microwaves are the same. Mine takes about 2 minutes to cook this, yours may only take 1:30 and another may take 2:45 minutes. I would not go past 3 minutes as you don’t have a microwave but rather you’re trying to cook this by candlelight. If you overcook this it will turn to rubber!
So pay attention, kapeesh. The brownie cake should look moist/wet and as you dig your spoon into it, it’ll be fudgy and gooey. Not raw. If you want it less fudgy, just cook it another 10-15 secs but again this is supposed to be wet/moist and gooey fudgy.
- 1 large microwave safe coffee mug (12 ounces)
- 4 tablespoon flour or 4 tablespoon Gluten Free All Purpose Flour
- 4 tablespoon light brown sugar
- 2 tablespoon butter, melted
- 1 large egg
- 2 tablespoon cocoa powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 tablespoon milk
- 1 tablespoon vegetable or coconut oil (melted)
- 1 teaspoon chocolate extract (can use vanilla)
- 3 tablespoon chocolate chips
- *Options: 1-2 tablespoon Peanut Butter Caramel Sauce, warmed
- 1 tablespoon of additional chocolate chips
- Spray a 12 ounce coffee mug with cooking spray.
- In a bowl whisk together the brown sugar and melted butter.
- Whisk in the egg, milk, oil and extract until smooth and well combined.
- Add in the flour, baking powder, cocoa powder, salt and espresso powder.
- Whisk just until combined – don’t over whisk as you do not want to aerate this.
- Fold in the 3 tablespoon of chocolate chips.
- Pour this mixture into the mug (or mugs if you plan on sharing).
- Microwave on high for 1 minute and 30 seconds. Mine took about 2 minutes and 15 seconds as it’s a smaller microwave. The cake will be done when it’s puffed and still slightly wet/moist. The max cooking time is 3 minutes.
- The cake might look like it is overflowing from mug, but it will settle.
Now what I did for mine is when the gooey brownie cake was done I added the remaining 1 tablespoon of chocolate chips on top and then drizzled the warmed peanut butter caramel sauce over it. I then just swirled the mug around a big and the warm sauce melted the chips on top.