Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze

Name: Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Yield: 2 generous mugcakes
Ingredients: 2 tablespoons unsalted butter; ¼ cup semi-sweet chocolate chips; 1 large egg; 3 tablespoons vanilla or plain Greek yogurt; 1 tablespoon water; 3 tablespoons granulated sugar; 2 tablespoons unsweetened natural cocoa powder; 1 tablespoon light brown sugar; ½ teaspoon vanilla extract; ½ teaspoon instant espresso granules; 2 tablespoons all-purpose flour; scant 1/4 teaspoon baking powder; pinch salt; 2 tablespoons unsalted butter; about 1/2 cup confectioners’ sugar; ½ teaspoon vanilla extract; splash of cream or milk

User Reviews

5.0

18 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
5 mins
Servings
2 generous mugcakes
Calories
792 kcal
Course
Cake

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze

Jade Rice

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This is the best microwave mugcake I’ve ever made because it’s moist and not dry in the least. The texture is a cross between soft, moist devil’s food cake and a fudgy brownie. Both melted chocolate chips and cocoa powder give it plenty of rich chocolate flavor. The buttery vanilla glaze seeps into the porous cake, adding even more moisture and flavor. For times when you just have to have chocolate and need it in less than 5 minutes, make this. It’s dangerously fast, easy, and is sure to satisfy your chocolate cravings.

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Ingredients

Servings

Mugcake

2 tablespoons unsalted butter
¼ cup semi-sweet chocolate chips
1 large egg
3 tablespoons vanilla or plain Greek yogurt 1/4 cup buttermilk may be substituted and if using buttermilk, omit the 1 tablespoon of water
1 tablespoon water
3 tablespoons granulated sugar
2 tablespoons unsweetened natural cocoa powder
1 tablespoon light brown sugar packed
½ teaspoon vanilla extract
½ teaspoon instant espresso granules optional (but recommended to boost chocolate intensity; make sure they’re instant so they dissolve. Instant coffee granules may be substituted)
2 tablespoons all-purpose flour
scant 1/4 teaspoon baking powder a little less than 1/4 teaspoon
pinch salt optional and to taste

Vanilla Glaze

2 tablespoons unsalted butter melted
about 1/2 cup confectioners’ sugar
½ teaspoon vanilla extract
splash of cream or milk only if necessary for consistency

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Instructions

For the Mugcake – Prepare a large mug (at least 14 to 16 ounces) or two smaller mugs by spraying the inside with cooking spray; set aside.
In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
Add the chocolate chips and stir with a fork or whisk until melted and mixture is smooth. If necessary, heat for about 10 seconds if your chips are resisting melting.
Add the egg, yogurt and water (or buttermilk, and omit the water if using buttermilk), sugar, cocoa powder, brown sugar, vanilla, optional espresso granules, and whisk until smooth.
Add the flour, baking powder, optional salt, and stir until just combined.
Pour batter into prepared mug(s). Do not fill your mug over halfway full with batter because it will overflow in the microwave. Use two mugs rather than one if you’re on the fence because mugcakes need ample room for expansion because they puff dramatically during cooking.
For 1 large mug, cook on high power for about 2 1/2 to 3 minutes, or until firm yet springy to the touch. For 2 smaller mugs, cook separately for about 1 1/2 to 2 1/2 minutes, each. For my 1 large mugcake as shown, I cooked for 3 minutes. At the 1 1/2 minute mark, the cake puffed up over the top of the mug by about 1 inch, where it stayed and ‘hoovered’ above the mug for the duration of microwaving. Immediately upon powering off the microwave, the cake fell, by about 2 inches below the top edge of the mug. Your mugcake will deflate considerably while it cools. While it cools, make the glaze.
For the Vanilla Glaze – In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
Slowly add the confectioners’ sugar, vanilla, and stir with a fork or whisk until smooth and combined. If necessary to achieve desired glaze consistency, add a splash of cream or milk.
Pour glaze over the cake(s). It’s amazing how much glaze the cake will soak up so don’t be alarmed if it looks like you have a lot. If you do have extra glaze, it will keep airtight for many weeks in the refrigerator. Mugcakes are best eaten fresh, but will keep airtight for up to 2 days at room temperature.

Nutrition Information

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Serving 1 Calories 792kcal (40%) Carbohydrates 87g (29%) Protein 19g (38%) Fat 38g (58%) Saturated Fat 22g (110%) Polyunsaturated Fat 13g Cholesterol 176mg (59%) Sodium 263mg (11%) Fiber 3g (12%) Sugar 75g (150%)

Nutrition Facts

Serving: 2generous mugcakes

Amount Per Serving

Calories 792 kcal

% Daily Value*

Serving	1
Calories	792kcal	40%
Carbohydrates	87g	29%
Protein	19g	38%
Fat	38g	58%
Saturated Fat	22g	110%
Polyunsaturated Fat	13g	76%
Cholesterol	176mg	59%
Sodium	263mg	11%
Fiber	3g	12%
Sugar	75g	150%