Mug Cakes

I decided to make mug cakes for dessert one night because they are a simple and easy treat that only take 5 minutes to make.  Mug cakes are small, individual cakes that are baked in a mug in the microwave.  I got these recipes from my Food Network magazine.  I made four different flavors: triple chocolate, confetti(vanilla with sprinkles), chocolate chip, and strawberry shortcake.  My favorite was the chocolate chip.  I did change some of the ingredients and ice cream flavors for new combinations.  I have listed the changes I made with each recipe below.  One mistake that I made was that on my magazine page, they had one recipe for four plain cakes and then several variations.  I didn’t realize that the variations were for all four and not for each single mug cake.  The result was a very dry and dense chocolate mug cake.  For your convenience, I have separated them into four different recipes.

Here’s a link to the recipes:

http://www.foodnetwork.com/recipes/food-network-kitchens/basic-mug-cakes.html

And here’s the recipes:

Triple ChocolateIMG_20160508_103158

  • 1/2 cup sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/3 cup flour
  • 2 tbsps. cocoa powder
  • 1/8 tsp. baking soda
  • a pinch of salt
  • chocolate ice cream
  • chocolate sprinkles

Lightly butter 4 small microwave-safe mugs. Whisk sugar and buttermilk, vegetable oil, egg and vanilla in a large bowl until smooth, about 2 minutes. Whisk in flour, cocoa powder, baking soda and salt until just combined. Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with chocolate ice cream and sprinkles.

**Notes: I added some mini chocolate chips to the batter and also on top for a more chocolate-y flavor.  I also used coffee ice cream on top.

Confetti
IMG_20160508_103120

  • 1/2 cup sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/2 cup flour
  • 1/8 tsp. baking soda
  • a pinch of salt
  • sprinkles
  • whipped cream

Lightly butter 4 small microwave-safe mugs. Whisk sugar and buttermilk, vegetable oil, egg and vanilla in a large bowl until smooth, about 2 minutes. Whisk in flour, baking soda, sprinkles, and salt until just combined. Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with whipped cream and more sprinkles.

**Notes: I used vanilla ice cream instead of whipped cream.

Chocolate ChipIMG_20160508_103211

  • 1/2 cup brown sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/2 cup flour
  • 1/8 tsp. baking soda
  • a pinch of salt
  • 2 tbsp. mini chocolate chips
  • vanilla ice cream

Lightly butter 4 small microwave-safe mugs. Whisk brown sugar and buttermilk, vegetable oil, egg and vanilla in a large bowl until smooth, about 2 minutes. Whisk in flour, baking soda, 1 tbsp. chocolate chips, and salt until just combined. Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with vanilla ice cream and remaining 1 tbsp. chocolate chips.

**Notes: I topped this cake with coffee ice cream, whipped cream, and mini chocolate chips.

Strawberry Shortcake IMG_20160508_103140  

  • 1/2 cup sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/2 cup flour
  • 1/8 tsp. baking soda
  • a pinch of salt
  • 2 tbsp. white chocolate chips
  • chopped strawberries

Lightly butter 4 small microwave-safe mugs. Whisk sugar and buttermilk, vegetable oil, egg and vanilla in a large bowl until smooth, about 2 minutes. Whisk in flour, baking soda, 1 tbsp. white chocolate chips, 1 chopped strawberry and salt until just combined. Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with more chopped strawberries.

**Notes: I used raspberries instead of strawberries and didn’t put any in the cake.  I topped the cake with vanilla ice cream, white chocolate chips, and raspberries.