Gooey, chocolatey goodness can be yours in just 15 minutes.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In small bowl, whisk together flour and baking powder.
In medium microwave-safe bowl, combine butter and chocolate chips. Heat in microwave at 50 percent power for 1 minute. Stop microwave and stir mixture with spoon. Heat in microwave at 50 percent power until melted, about 1 minute. Remove bowl from microwave.
Add eggs, sugar, cocoa, vanilla, and salt to chocolate mixture and whisk until smooth.
Add flour mixture and whisk until smooth. Use spoon to divide batter evenly between 2 coffee mugs.
Place mugs on opposite sides of microwave turntable. Cook in microwave at 50 percent power for 1 minute. Stop microwave and use spoon to stir batter in each mug, making sure to reach bottom of mug.
Cook in microwave at 50 percent power for 1 minute (batter will rise to just below rim of mug and cake should look slightly wet around edges—if top still looks very wet, cook in microwave at 50 percent power for another 15 to 30 seconds).
These individual cakes are cooked in coffee mugs in the microwave for a nearly instant dessert—no need for an oven or pan. Microwaving the cakes at 50 percent power is the key to gentle cooking, and stirring halfway through ensures even cooking. If you’re using a small microwave with 800 watts or fewer, increase the cooking times in steps 5 and 6 to 90 seconds each. (To find out the wattage of your microwave, check the label inside the cooking chamber.)
Most microwaves have a power setting that lets you cook things at reduced power levels. It’s important to melt butter and chocolate at 50 percent of full power. The controls can vary from microwave to microwave, but often you have to set the power level before setting the time. Ask an adult for help.