Microwave Fudgy Chocolate Cupcakes for Two

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From Canadian Living, 1992.

Don't be fooled by the microwave thing, in no way is this like a cheat somehow, or a good-enough dessert or something secondary to the real thing in the oven. It's really really good.


2 tbsp (30 mL) butter, softened
2 tbsp (30 mL) packed brown sugar
1 egg yolk
3 tbsp (45 mL) sour cream (I've used buttermilk in a pinch! Even the milk/lemonjuice type)
dash vanilla
3 tbsp (45 mL) all-purpose flour
2 tsp (10 mL) cocoa powder
1 pinch baking powder
1 pinch baking soda
3 tbsp (45 mL) semisweet chocolate chips
2 tsp (10 mL) butter
1 tsp (5 mL) sour cream (ditto the buttermilk)

In bowl, beat butter with brown sugar until fluffy. Beat in egg yolk, sour cream and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder and baking soda; stir into butter mixture.

Arrange 1 large paper muffin liner in each of 2 lightly greased microwaveable mugs; scrape batter into muffin liners. NOTE: I only ever just butter the mug or tiny bowl, and don't bother with a paper liner. Microwave on medium, rotating mugs halfway through if microwave doesn't have rotating plate, for 1-1/2 minutes. Then Microwave on high until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 55 seconds. Let cool in mugs on rack for 5 minutes. Run knife between muffin liners and mugs; turn out onto rack to cool.

Chocolate Topping:
Meanwhile, in microwaveable glass measure, add chocolate chips and butter; microwave on medium until almost melted, 20 to 30 seconds. Make sure you don't get too hot - chocolate chips taste best before they are ripping hot.

Stir until melted; stir in sour cream. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. Spread over cupcakes.

Watch the video in this link! http://www.canadianliving.com/food/microwave_fudgy_chocolate_cupcakes_for_two.php


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