Chocolate cupcake in the microwave-Easy. I never thought it was possible) And it's still delicious and simple. Pastries are reminiscent of the texture of the muffin or dense cake. You can cut into portions, roll in powdered sugar or cocoa, or smear with sour cream and get a real chocolate cake. Tender, soft, moderately sweet, with a pronounced chocolate taste. In General, the idea is very successful!
Flour and cocoa should be sifted.
Melt the butter.
Egg and sour cream at room temperature.
The sequence of mixing products is not so important. But it is easier to first combine the dry ingredients and then mix with the liquid.
Here is a dough obtained by consistency.
I have a ceramic mold with a volume of just over 700 ml. Any dish about 500 ml will do. with high sides. But it should be designed for the microwave!
I cook for 4 minutes. My power is 850 watts.
Readiness can be checked with a wooden stick.
It is desirable to immediately remove the cupcake from the mold because condensation is collected at the bottom and the dough may be wet.
That's it! The cupcake is ready to eat.
Well baked, got up.
You can cut into portions and invite everyone to tea.
You can also sprinkle with powdered sugar or cocoa, pour chocolate or caramel.
Or you can even go further, smear with sour cream and get a real chocolate cake.