Microwaved Chocolate Cupcakes with Fudge Frosting

Microwaved Chocolate Cupcakes with Fudge Frosting

Cupcakes are just the thing when you would like to eat satisfy that urge to eat cake without having to bake a big one. You can scale down (or up) the numbers to suit your requirement. And there is something special about peeling off the paper cup and eating a cake, even though small, that is just yours.

And if I have to decorate them, given my mediocre cake decorating skills, I don’t feel threatened the way I do when I face the task of decorating a big cake!

These cupcakes have been made in the microwave. I use my microwave everyday, mostly for cooking vegetables, making pappads and for heating up and crisping food. However, cooking wholly using the microwave is something I do less frequently except while making jams or certain sweets.

Microwaved Chocolate Cupcakes with Fudge Frosting

I have to point out that the texture of these microwaved cupcakes is somewhat like a sponge cake and to be frank, if I had to choose I do prefer the oven baked version. That’s not to say these aren’t good. They are and I have made them quite a few times. There’s something to be said for a cupcake that can made from scratch, frosted and is ready to eat in under 20 minutes. The recipe is one of those I copied down a long time ago, so I have no idea about its origins. And this is how it goes.

Microwaved Chocolate Cupcakes with Fudge FrostingCupcakes are just the thing when you would like to eat satisfy that urge to eat cake without having to bake a big one. You can scale down (or up) the numbers to suit your requirement. And there is something special about peeling off the paper cup and eating a cake, even though small, that is just yo...

Summary

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  • Coursedessert
  • Cuisineglobal vegetarian
  • Yield8 cupcakes 8 cupcakes

Ingredients

For the cupcakes :
Butter, softened
1/4 cup
Castor sugar
1/4 cup
Egg
1
All purpose flour – 1 tbsps
1/2 cup
Cornstarch
1 tbsp
Baking powder
1 tsp
Cocoa powder
1 tbsp
Water
1 tbsp
Lemon juice
1 tsp
Vanilla extract
1 tsp
For the fudge icing :
Butter
1/4 cup
Cocoa powder
2 tbsps
Boiling water
1 tbsp
Icing sugar
3/4 cup
Sugar decoration of choiceFor the cupcakes:
strands

Steps

  1. For cupcakes : Put the butter, sugar, egg, flour, cornstarch, baking powder, cocoa powder and water in a bowl and beat for 2 minutes.
  2. Divide this batter into 10 double thickness small paper cake cases (you may also use two paper cases for each to achieve this thickness). My cupcake cases were a bit larger so I got 8 cupcakes
  3. Arrange five filled cupcake cases in a circle on your MW turntable. Cook at 100% for about 2 minutes. The cooking time will vary with the microwaves so check after about 1 1/2 minutes. A toothpick should come out clean when inserted. Repeat with the remaining five filled cases. My turntable is on the larger side so I put in all 8 cases in one batch.
  4. Allow to cool.
  5.  For the frosting : While the cupcakes are cooling, put the butter in a MW safe bowl. MW at 60% for 40 seconds to melt the butter. Add the cocoa powder, boiling water and mix. Add the icing sugar while stirring constantly to obtain a smooth paste.
  6. Spread the frosting over the warm cupcakes and decorate as preferred. Let the frosting set. Remove the extra paper case (if using) and serve.

These cupcakes can be made in a regular oven too. Follow the same procedure for making the cupcake batter. Pour into cupcake cases or moulds. Bake at 180C (350F) for 15 to 20 minutes till a toothpick comes out clean when inserted. Frost as you wish or serve plain.

These cupcakes are my submission to Srivalli’s MEC: Chocolate.

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