Sour Cream Chocolate Muffin in the Microwave
6 servings
10 minutes
If you don't have any suitable muffin tins at home, make it in a mug or bowl that you can put in the microwave.
1
Mix the dry ingredients in a small container.
- Wheat flour: 4 tablespoons
- Sugar: 3 tablespoons
- Cocoa powder: 2 tablespoons
2
Crack 2 eggs in there.
- Chicken egg: 2 pieces
3
Add oil.
- Vegetable oil: 2 tablespoons
4
To keep the cake moist, don't forget to add sour cream.
- Sour cream: 2 tablespoons
5
Dissolve the soda with vinegar and add it to the dough.
- Baking soda reacted with acid: 1 teaspoon
6
Thoroughly mix the ingredients, preferably whisk with a mixer. The dough should be of medium thickness.
7
Spread the dough into small molds up to the middle level of the mold. Remember that in the microwave, the dough rises significantly(!).
8
Put in the microwave on maximum power. After one and a half minutes, take out the cupcakes if you are baking in small molds. After 3 minutes if baking in a mug. Cooking time depends on the microwave power and the size of the molds. When the cupcakes are ready, you'll know — the batter has risen and hardened, and a delicious smell of freshly baked cupcakes has appeared.
9
Wait for the cupcakes to cool slightly and remove them from the mold. If you bake cupcakes in a mug, you can eat them with a dessert fork. You can sprinkle powdered sugar, grated chocolate, etc. on top.
