Microwave cooking rules
The composition of the cake dough includes flour, sugar, eggs, butter and a liquid component - milk or fermented milk drink. Although there are also Lenten recipes that exclude the use of milk and eggs.
As a rule, chocolate muffins are baked in the microwave. The fact is that baked goods with this cooking method do not brown and do not look particularly appetizing. If you add cocoa powder to the dough, the cupcakes will turn out a beautiful chocolate color.
For baking, you can use silicone molds or regular tea cups made of thick glass or ceramics. Preparing one cupcake usually takes three minutes. But you need to cook intermittently. Turn on the oven at full power for 1.5 minutes, then take a break for a few seconds and turn on the oven again for 1.5 minutes.
If you turn on the oven for three minutes without a break, you increase the risk that the dough will “escape” from the mold.
Interesting facts: In Great Britain, every year in September. During this holiday, competitions are held in both baking and eating cupcakes.
Dukan cake in the microwave without eggs
Required ingredients:
- oat bran – 2 tbsp. spoons;
- wheat bran – 1 tbsp. spoon;
- cocoa - teaspoon;
- dry milk (skimmed) – 1 tbsp. spoon;
- orange zest - a teaspoon;
- sweetener Fitparad – 2 g;
- baking powder – 1/4 teaspoon;
- milk (0% fat) – 4 tbsp. spoons.
Cooking process:
Take a deep bowl, pour all the dry ingredients into it, add the orange zest and pour in the milk. Advice: don’t make a mistake in the amount of baking powder and milk, otherwise it won’t work out that way. Mix lightly, but do not beat.
To bake cupcakes in a microwave oven, we use silicone molds. Fill them to no more than 2/3 of the volume. We put it in the microwave. Bake for 1.5 minutes at a power of 700 W. Note: Times are based on 60-milligram molds.
After baking, preferably immediately remove the cupcakes from the molds.
Chocolate cake in a mug in 5 minutes
It couldn't be easier to bake a delicious chocolate cake in the microwave in a mug in 5 minutes.
- 4 tablespoons of flour (approximately 100 g);
- 2 tablespoons of cocoa powder (50 g);
- 2-4 tablespoons of sugar (to taste);
- 1 egg;
- 3 tablespoons milk (50 ml);
- 3 tablespoons of vegetable oil (50 ml);
- 0.5 teaspoon vanilla sugar (optional);
- 1 tablespoon grated chocolate (optional)
For baking you will need a thick glass or ceramic cup with a volume of 400 ml.
Mix the dry ingredients - flour, cocoa, both types of sugar (vanilla and regular). Beat a raw egg into the dry mixture, add milk and butter, mix everything. Add grated chocolate (optional).
Advice! Instead of grated chocolate, you can add raisins or other dried fruits, nuts, and candied fruits to the dough.
Mix everything and pour the dough into a mug. Bake for 3-4 minutes at a power of 850-900 W. You need to bake with breaks, that is, turn on the oven for 1.5 minutes. Then we take a break for a few seconds and start the oven again for 1.5 minutes. Let the cake sit in the oven for a couple of minutes until it settles slightly.
Video recipe
We recommend that you watch a video with a recipe for making chocolate cake in the microwave.
This recipe for making a cupcake will help you save a lot of time and does not require any special ingredients. Did you like this breakfast idea? What can you add to the cupcake to make it even tastier? Share your personal opinion about the proposed recipe, and feel free to leave your tips for other readers.
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Coffee and chocolate cake without milk
This is also a “quick” recipe, but the cake batter is made without milk.
- 1 egg;
- 60 gr. Sahara;
- 5 gr. instant coffee;
- 100 ml water;
- 60 ml vegetable oil;
- 80 gr. wheat flour;
- 5 gr. baking powder;
- 40 gr. cocoa powder.
Break the egg into a bowl, add sugar and beat. In a separate cup, pour boiling water over the coffee and stir. Let the coffee cool slightly and pour it into the egg mixture. Add vegetable oil there.
Mix flour, baking powder and cocoa. Mix both mixtures, the dough should not be thick, but still a little thicker than for pancakes.
Grease the mugs with vegetable oil. Fill them halfway with dough. Cook for 1.5 minutes at full power. Then we take a 10 second break. We repeat the baking cycle 2 more times, that is, the total baking time will take 4.5 minutes. We check readiness, as usual, with a match or a toothpick. You can serve it directly in a mug, or by placing the cupcake on a plate.
Eggless cupcake in the microwave
In this recipe, the dough is made without eggs. This option will appeal to those who cannot stand chicken eggs; in addition, it will help out if you accidentally don’t have eggs at home.
- 3 tablespoons flour;
- 4 tablespoons sugar;
- 2 tablespoons cocoa;
- 0.5 teaspoon instant coffee;
- 0.5 teaspoon baking powder;
- 2 tablespoons vegetable oil;
- 5 tablespoons of milk;
- 1 small pinch of vanillin.
Sift flour, instant coffee and cocoa powder into a bowl, add sugar, vanillin and baking powder, mix everything. Make a well in the center of the dry mass and pour in vegetable oil and milk. Mix everything until the lumps disappear completely. Grease the cup with vegetable oil. Place the dough in a cup and lightly tap the bowl on the table to compact the dough.
Bake the finished cake for 1.5 minutes, then take a break for 10 seconds. Then turn on the oven again for 1.5 minutes. Serve the finished cake directly in a cup or turn it over onto a plate.
Chocolate cupcake without eggs
The recipe for a delicious chocolate cake without eggs will be of interest not only to vegetarians, but also to housewives who, for various reasons, did not have the necessary product on hand.
Set of ingredients:
- granulated sugar – 4 tbsp. l.;
- cocoa – 2 tbsp. l.;
- flour - 3 tbsp. l.;
- baking powder and instant coffee - 0.5 tsp each;
- vegetable oil – 40 ml;
- dairy product (can be replaced with water) – 5 tbsp. l.;
- vanillin.
Step-by-step cupcake recipe with photos:
- Sift cocoa with baking powder, coffee and flour.
- Mix with added sugar and vanilla and make a well into which pour vegetable oil and water.
- The dough should turn out without lumps. Transfer it to a greased form.
Important! You can tap the cup a little on the table so that the chocolate dough is compacted.
- Bake as follows: first pass for 1.5 minutes at high power, 10 seconds rest, repeat the same period of time with the microwave on.
Serve the dessert without removing it from the cup or decorating it in any way.
Lenten recipe
There is a Lenten recipe for chocolate cake for baking in the microwave. You can use coffee, brewed tea, compote or plain water as a base.
- 4 tablespoons liquid;
- 2 tablespoons vegetable oil;
- 2 tablespoons of sugar (if desired, sugar can be replaced with 1 tablespoon of honey);
- 2 tablespoons flour;
- 2 tablespoons cocoa powder;
- 0.5 teaspoon baking powder.
Dissolve sugar in liquid, add butter. Mix flour with cocoa and baking powder. Mix the dry mixture with the liquid mixture and mix thoroughly. It is important that there is not a single lump left in the mixture, otherwise the cake will end up with hard inclusions.
Pour the dough into greased ceramic or silicone molds, bake at 700 W for 3 minutes.
Advice! Lenten chocolate cake should be served with jam or preserves with a sour taste, such as lemon or apricot.
Step-by-step preparation
- Pour 5 tbsp into a deep container. l. flour and 2 tbsp. l. Sahara.
- Add 2 tbsp there. l. vanilla sugar, 1/2 tsp. baking powder and 1 tbsp. l. cocoa.
- Add a pinch of salt to the ingredients and mix everything thoroughly until smooth.
- Add 1 tbsp to the dry mixture. l. vegetable oil, 2 tbsp. l. apple cider vinegar and 4 tbsp. l. water.
- Stir the ingredients using a whisk.
- Pour the resulting dough into a 300 ml cup. You can also divide the mixture into 2 parts and use smaller cups.
- Place the dough in the microwave.
- Bake the cake until it forms a firm crust, about 2 minutes.
- Enjoy the taste of the finished baked goods!
Eggs should not be heated in a microwave oven: due to the strong evaporation of water, strong pressure is created inside them, so they can easily explode. It is also not recommended to heat liquids in airtight containers and sausage products in plastic wrap too much. This quick chocolate cake bakes perfectly and turns out very tasty. You can add ice cream, jam, chocolate to it, or eat it just like that. It's perfect for when you want something sweet for tea, but don't have much time to cook. In addition, such a dessert has a low calorie content and will not harm your figure.
Chocolate cupcake in the microwave with liquid filling
The famous French fondant is just a cupcake with a liquid filling. When cutting the cake, the filling should flow out. Usually, fondant is baked in the oven, but you can make a chocolate cake in the microwave with a liquid filling. For six fondants you need to take:
- 100 gr. butter;
- 50 gr. Sahara;
- 3 yolks;
- 1 small pinch of salt;
- 200 gr. dark chocolate with a cocoa content of at least 80%;
- 1 eggs;
- 60 gr. flour;
- 20 gr. powdered sugar.
Cut the butter into a bowl and let it warm to room temperature. Add grated chocolate. Place the bowl in the microwave and melt. Every 15 seconds, remove the bowl and mix well. Continue heating until the butter and chocolate turn into a homogeneous mass. Let the chocolate cool a little.
In a separate bowl, beat two eggs with the addition of yolks and sugar. Mix the whipped mixture with chocolate. Add salt and flour, knead.
Grease the silicone molds with oil, pour the dough into the molds so that it does not reach at least 5 cm to the edges. Bake for 7 minutes at full power. The chocolate should remain liquid inside.
Microwave cupcake recipe without eggs. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Microwave cupcake without eggs.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 326.3 kcal | 1684 kcal | 19.4% | 5.9% | 516 g |
| Squirrels | 5.4 g | 76 g | 7.1% | 2.2% | 1407 g |
| Fats | 11.2 g | 56 g | 20% | 6.1% | 500 g |
| Carbohydrates | 50.4 g | 219 g | 23% | 7% | 435 g |
| Alcohol (ethyl alcohol) | 0.1 g | ~ | |||
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 2.1% | 1429 g |
| Water | 35.6 g | 2273 g | 1.6% | 0.5% | 6385 g |
| Ash | 0.6505 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 64.6 mcg | 900 mcg | 7.2% | 2.2% | 1393 g |
| Retinol | 0.057 mg | ~ | |||
| beta carotene | 0.043 mg | 5 mg | 0.9% | 0.3% | 11628 g |
| Vitamin B1, thiamine | 0.068 mg | 1.5 mg | 4.5% | 1.4% | 2206 g |
| Vitamin B2, riboflavin | 0.083 mg | 1.8 mg | 4.6% | 1.4% | 2169 g |
| Vitamin B4, choline | 35 mg | 500 mg | 7% | 2.1% | 1429 g |
| Vitamin B5, pantothenic | 0.224 mg | 5 mg | 4.5% | 1.4% | 2232 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 1.4% | 2222 g |
| Vitamin B9, folates | 13.804 mcg | 400 mcg | 3.5% | 1.1% | 2898 g |
| Vitamin B12, cobalamin | 0.122 mcg | 3 mcg | 4.1% | 1.3% | 2459 g |
| Vitamin C, ascorbic acid | 0.21 mg | 90 mg | 0.2% | 0.1% | 42857 g |
| Vitamin D, calciferol | 0.186 mcg | 10 mcg | 1.9% | 0.6% | 5376 g |
| Vitamin E, alpha tocopherol, TE | 0.776 mg | 15 mg | 5.2% | 1.6% | 1933 |
| Vitamin H, biotin | 0.844 mcg | 50 mcg | 1.7% | 0.5% | 5924 g |
| Vitamin RR, NE | 1.4938 mg | 20 mg | 7.5% | 2.3% | 1339 g |
| Niacin | 0.505 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 99.32 mg | 2500 mg | 4% | 1.2% | 2517 g |
| Calcium, Ca | 48.02 mg | 1000 mg | 4.8% | 1.5% | 2082 g |
| Silicon, Si | 1.688 mg | 30 mg | 5.6% | 1.7% | 1777 |
| Magnesium, Mg | 10.86 mg | 400 mg | 2.7% | 0.8% | 3683 g |
| Sodium, Na | 134.25 mg | 1300 mg | 10.3% | 3.2% | 968 g |
| Sera, S | 39.49 mg | 1000 mg | 3.9% | 1.2% | 2532 g |
| Phosphorus, P | 66.9 mg | 800 mg | 8.4% | 2.6% | 1196 g |
| Chlorine, Cl | 41.86 mg | 2300 mg | 1.8% | 0.6% | 5495 g |
| Microelements | |||||
| Aluminium, Al | 443 mcg | ~ | |||
| Bor, B | 15.6 mcg | ~ | |||
| Vanadium, V | 37.97 mcg | ~ | |||
| Iron, Fe | 0.614 mg | 18 mg | 3.4% | 1% | 2932 g |
| Yod, I | 3.37 mcg | 150 mcg | 2.2% | 0.7% | 4451 g |
| Cobalt, Co | 0.979 mcg | 10 mcg | 9.8% | 3% | 1021 g |
| Manganese, Mn | 0.2451 mg | 2 mg | 12.3% | 3.8% | 816 g |
| Copper, Cu | 46.4 mcg | 1000 mcg | 4.6% | 1.4% | 2155 g |
| Molybdenum, Mo | 6.793 mcg | 70 mcg | 9.7% | 3% | 1030 g |
| Nickel, Ni | 0.928 mcg | ~ | |||
| Tin, Sn | 2.19 mcg | ~ | |||
| Selenium, Se | 3.14 mcg | 55 mcg | 5.7% | 1.7% | 1752 g |
| Titanium, Ti | 4.64 mcg | ~ | |||
| Fluorine, F | 15.36 mcg | 4000 mcg | 0.4% | 0.1% | 26042 g |
| Chromium, Cr | 1.54 mcg | 50 mcg | 3.1% | 1% | 3247 g |
| Zinc, Zn | 0.4389 mg | 12 mg | 3.7% | 1.1% | 2734 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 27.502 g | ~ | |||
| Mono- and disaccharides (sugars) | 22.9 g | max 100 g | |||
| Essential amino acids | 0.0506 g | ~ | |||
| Arginine* | 0.0037 g | ~ | |||
| Valin | 0.006 g | ~ | |||
| Histidine* | 0.005 g | ~ | |||
| Isoleucine | 0.0059 g | ~ | |||
| Leucine | 0.0109 g | ~ | |||
| Lysine | 0.0065 g | ~ | |||
| Methionine | 0.0024 g | ~ | |||
| Methionine + Cysteine | 0.0043 g | ~ | |||
| Threonine | 0.0067 g | ~ | |||
| Tryptophan | 0.0062 g | ~ | |||
| Phenylalanine | 0.006 g | ~ | |||
| Phenylalanine+Tyrosine | 0.0115 g | ~ | |||
| Nonessential amino acids | 0.068 g | ~ | |||
| Alanin | 0.0052 g | ~ | |||
| Aspartic acid | 0.0082 g | ~ | |||
| Glycine | 0.0034 g | ~ | |||
| Glutamic acid | 0.0204 g | ~ | |||
| Proline | 0.0069 g | ~ | |||
| Serin | 0.0077 g | ~ | |||
| Tyrosine | 0.006 g | ~ | |||
| Cysteine | 0.0014 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 25.3 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 7.1 g | max 18.7 g | |||
| 4:0 Oil | 0.3859 g | ~ | |||
| 6:0 Kapronovaya | 0.1765 g | ~ | |||
| 8:0 Caprylic | 0.0947 g | ~ | |||
| 10:0 Kaprinovaya | 0.2166 g | ~ | |||
| 12:0 Lauric | 0.2468 g | ~ | |||
| 14:0 Miristinovaya | 1.1391 g | ~ | |||
| 16:0 Palmitinaya | 3.1676 g | ~ | |||
| 18:0 Stearic | 0.9784 g | ~ | |||
| Monounsaturated fatty acids | 3.1648 g | min 16.8 g | 18.8% | 5.8% | |
| 14:1 Myristoleic | 0.2209 g | ~ | |||
| 16:1 Palmitoleic | 0.3328 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.5837 g | ~ | |||
| Polyunsaturated fatty acids | 0.1406 g | from 11.2 to 20.6 g | 1.3% | 0.4% | |
| 18:2 Linolevaya | 0.1306 g | ~ | |||
| 18:3 Linolenic | 0.01 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 0.6% |
The energy value of a microwave cupcake without eggs is 326.3 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Orange chocolate cupcake
This fragrant orange-chocolate cake is very easy to prepare. For 4 cupcakes you will need:
- 8 tablespoons butter;
- 1 cup powdered sugar;
- 1 teaspoon grated zest;
- 0.25 cups orange juice;
- 2 cups of flour;
- 0.5 cups cocoa powder;
- 2 eggs.
Glaze:
- 1 cup powdered sugar;
- 200 gr. milk chocolate;
- 0.5 cups orange juice.
Let's prepare four mugs or baking molds that can be placed in the microwave oven. Grease them with some butter. Place the rest of the butter in a bowl and wait until it becomes completely soft. Beat the butter with the addition of powdered sugar until fluffy.
Chocolate cupcakes with filling
We will prepare these cupcakes with soft chocolate and strawberries filling. If there are no strawberries, you can take other berries.
- 100 gr. flour;
- 100 gr. Sahara;
- 150 gr. gr. milk chocolate;
- 200 gr. butter;
- 3 eggs;
- 3 teaspoons of powdered sugar;
- 1 teaspoon baking powder;
- 5 strawberries;
- 1 teaspoon cocoa powder.
Break 100 gr. milk chocolate into small pieces, add soft butter (50 grams) to the chocolate. Melt the mixture in the microwave. We heat the food at a power of 350-400 W, stir the mass every 30 seconds.
In a separate bowl, beat eggs with sugar, mix flour with baking powder. Combine beaten eggs with melted chocolate and flour with baking powder. Knead the dough. Pour into greased molds and cook in the oven for three minutes. Remove the cupcakes from the molds and let them cool.
For the filling, melt the remaining chocolate, add soft butter cut into small pieces into the chocolate mass, knead until smooth. Place the mixture in the refrigerator to harden a little.
At the top of each cupcake, cut out a piece of sponge into a cone. Place the berry in the hole formed and fill it with cream. Sprinkle powdered sugar on top.
