Impeccable Recipe 1 & 2 Chocolate Mug Cake and Chocolate Donut / Muffins

I was craving for some chocolate cake for the past 3 days. So I’ve been looking for some super easy and quick to make recipes online. Over the past 2 days I’ve tried two such recipes and am sharing them here. With a 9 month old brat who demands all my time, “easy” has to be an important factor when it comes to home cooking. So here you go:

Impeccable Recipe #1: The super quick “Chocolate Mug Cake”

1. Get a fairly big mug (make sure it is microwavable)
2. Melt 2 tblsp butter in the microwave /olive oil/vegetable oil/ melted margarine (I used 1 tlsp olive oil nd 1 tblsp vegetable oil cuz I dint have butter at home)
3. Add 2 tblsp water
4. Add a dash of salt and mix well with a fork
5. Add 1/2 tsp vanilla extract
6. Add an egg and beat well
7. Add 4 tbls sugar and stir (I used brown sugar)
8. Add 4 tblsp cake flour/all-purpose flour and mix well until the batter is smooth
9. Microwave WITHOUT CLOSING for 2 minutes

Voila! Yummy chocolate cake in a mug is ready to dig in! You can top it with nutella or melted peanut butter when still warm or add chocolate chips in to the batter before cooking for a different texture. All these work well and I’ve just made myself some more mug cake with peanut butter and choc chunks.

Now for the next recipe

Impeccable Recipe #2: “Chocolate Muffins/Baked Chocolate Doughnuts”

I followed a doughnut recipe, tweaked it as usual to fit to availability of ingredients and baked it in a muffin tin so I’d say this recipe works well for both donuts and muffins depending on the pan you will be using. However they require a sweet topping to add the extra kick as they are not very sweet on their own unless you are on a diet 😉

Ingredients

1. 2 tbls Cocoa powder I used Motha
2. 130 grm all-purpose flour
3. 1 tsp Baking powder
4. 1/4 tsp Baking Soda
5. 80 grams Sugar
6. 1/2 tsp freshly ground nutmeg (opt)*
7. 1/2 tsp Salt
8. 2 tblsp unsalted butter / margarine or coconut oil (I used vegetable oil)
9. 1/4 cup Yogurt
10. 1/4 cup Buttermilk*
11. 1 tsp vanilla extract
12. 1 large egg

*The nutmeg is for the donuts to have the bakery doughnuts smell and it is entirely optional and I chose not to add nutmeg.

**We don’t find buttermilk in Srilanka very easily so what i did was instead of using 1/4 cup yogurt and 1/4 cup butter milk i added 1 Anchor Yogurt cup (the regular one serving size cup) on to 1/2 cup water and beat it with a fork until no lumps and used that. 🙂 It worked really well!

Method:

1. Preheat the oven at 177C and grease a muffin tin or doughnut pan whichever you are using
2. Mix all the dry ingredients in a bowl (1 to 7)
3. Add butter to the flour mixture and rub it in with your fingers until it becomes coarse crumbs.
4. Whisk together the wet ingredients in another bowl (9 to 12)
5. Pour the wet mixture in to the dry mixture and combine (not beat or over mix; over mixing will make them rubbery and not as soft and moist)
6. Fill each cup 1/2 to 3/4 full of a Doughnut baking pan or a muffin tin and bake for 6 to 10 minutes (until they spring back when touched). I used my 6 muffins on a tray muffin tin and baked for exactly 10 minutes at 177C/350F. For conversions click here.
7. Let them cool over a wire rack while you make your glaze

For the Glaze:

Mix 5 to 6 tblsp of icing sugar with 1/4 tsp at a time of fresh milk. Make it nice and not very thin, just enough to coat the muffin tops. The consistency is entirely your call. I sometimes like it thick and not too runny. 🙂 You might want to dust some icing sugar over half your batch (cool them completely before doing so) if you like the variety or pour some chocolate ganache.

Next time I make them, I promise to take a decent pic of my yummies. This one was taken with my tab and I don’t like the quality one bit! Trust me the taste is not like what it looks in this pic, haha! 🙂

B/w I wonder what my favorite tea-cup is doing in that picture! Could I be a better critique of my own?! 😛 B4 U Say it! 😉