免烤巧克力马克杯蛋糕

Name: 免烤巧克力马克杯蛋糕
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1 servings
Ingredients: 4 tbsp 多用途面粉; 4 tbsp 砂糖; 2 tbsp 无糖可可粉; 0.25 tsp 泡打粉; 1 小撮 盐; 1 个鸡蛋; 3 tbsp 全脂牛奶; 3 tbsp 植物油; 融化的黄油; 0.5 tsp 香草精; 2 tbsp 半甜或黑巧克力豆; 黑巧克力豆; 1 tbsp 糖粉，用于装饰; 1 小勺 香草冰淇淋

甜点5 分钟1 份简单

关于此食谱

一款完全在微波炉中制作的浓郁、软糯巧克力马克杯蛋糕——无需烤箱。不到5分钟即可完成，这款单人份甜点深邃浓郁、湿润可口。完美适合深夜甜食渴望或快速需要甜点的时候。只需少量的常备食材和一个马克杯，这是最可靠、最省事的巧克力解馋方案。

步骤说明

1
Choose a large microwave-safe mixing bowl — at least 12 oz capacity. This is important so the batter has room to rise without overflowing.
2
Add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt directly to the mixing bowl. Use a fork to whisk the dry ingredients together until fully combined with no cocoa lumps.
3
Crack in the egg, then add the milk, vegetable oil (or melted vegetable oil), and vanilla extract. Mix everything together with a fork, stirring from the bottom up, until the batter is completely smooth. Scrape the sides and bottom of the mixing bowl to make sure no dry all-purpose flour is hiding.
4
If using semisweet chocolate chips, stir half into the batter, then scatter the rest on top for extra melty pockets of chocolate.
5
Microwave on ^[HIGH] for 60–90 seconds. Start checking at 60 seconds — the cake is done when the top is just set and no longer wet or shiny in the center. It's okay if it looks slightly underdone; it will continue cooking from residual heat and stay fudgy. Avoid overcooking, which makes it rubbery.
6
Let the mixing bowl sit for 1 minute before eating — it will be very hot. Dust with powdered sugar or top with a scoop of vanilla ice cream if desired. Eat directly from the mixing bowl.

免烤巧克力马克杯蛋糕

甜点5 分钟1 份简单

关于此食谱

步骤说明

1
Choose a large microwave-safe mixing bowl — at least 12 oz capacity. This is important so the batter has room to rise without overflowing.
2
Add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt directly to the mixing bowl. Use a fork to whisk the dry ingredients together until fully combined with no cocoa lumps.
3
Crack in the egg, then add the milk, vegetable oil (or melted vegetable oil), and vanilla extract. Mix everything together with a fork, stirring from the bottom up, until the batter is completely smooth. Scrape the sides and bottom of the mixing bowl to make sure no dry all-purpose flour is hiding.
4
If using semisweet chocolate chips, stir half into the batter, then scatter the rest on top for extra melty pockets of chocolate.
5
Microwave on ^[HIGH] for 60–90 seconds. Start checking at 60 seconds — the cake is done when the top is just set and no longer wet or shiny in the center. It's okay if it looks slightly underdone; it will continue cooking from residual heat and stay fudgy. Avoid overcooking, which makes it rubbery.
6
Let the mixing bowl sit for 1 minute before eating — it will be very hot. Dust with powdered sugar or top with a scoop of vanilla ice cream if desired. Eat directly from the mixing bowl.