Who knew you could make cupcakes —- in the microwave! I am always up for a cupcake, or two, but can never trust myself to eat just one if I bake 18-24. I always have the best of intentions to take them into the office but by the time it’s time to go there, it seems they’ve all but disappeared. And the thought of having to mix up all that batter, scoop them in the tins and then wait for them to bake, not to mention decorate them, is just sometimes too much to handle.
But, alas, Paula Deen has come up with a recipe for just a couple (mine actually made three) of cupcakes in under two minutes. Genius! These look like they are going to explode right over the top but then flatten back down once you take them out of the microwave. Quick and tasty. (Notice I made three but only two got decorated. By the time I turned around from putting some powdered sugar on one, someone had already come by and eaten one!)
Chocolate Spice Cupcakes (Recipe adapted from Paula Deen)
2 tablespoons all-purpose flour
2 tablespoons brown sugar
4 ½ teaspoons unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon espresso powder
1/8 teaspoon ground ginger
4 ½ teaspoons milk
1 ½ tablespoons unsalted butter, melted
1 egg, lightly whipped
Lite cool whip or confectioners sugar
Whisk flour, brown sugar, cocoa powder, cinnamon, nutmeg, espresso powder and ginger in a small bowl. Mix in milk, butter, and egg. Divide evenly between three silicone cupcake liners.
Microwave on medium for one minute. Microwave again on medium for thirty seconds. If the cupcakes do not bounce back when lightly touched, repeat this step.
Top with powdered sugar or Lite Cool Whip.
Note: You can get the silicone wrappers at Michael’s (and use a 40% off coupon to get a bargain). And look, I used Paula Deen’s stencils to decorate (also at Michael’s for $1 I believe).