• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • My Story
    • Portfolio
    • Subscribe!
    • Privacy policy
  • Recipes
    • By Diet
      • Vegetarian
      • Vegan
      • Gluten-free
    • By Series
      • 5 Ingredients or less
      • Table for two
      • BAKED not Fried
      • On-screen Food
    • By Meal
      • Breakfast
      • Appetizers
      • Lunch/Dinner
      • Desserts
      • Sauces and curry
      • Drinks & Beverages
      • Snacks
      • Dips and Sides
  • Resources
    • For Bloggers
    • Travelogue
    • Kitchen Wisdom
  • Perspective
  • Green Life
  • Shop
  • Contact

Love is in my Tummy

Plant-based flavor

July 5, 2017 By Tina Dawson 14 Comments

VEGAN Microwave Chocolate Cupcakes for two

VEGAN Microwave Chocolate Cupcakes for two – dairy-free, plant-based dessert in a minute!

VEGAN Microwave Chocolate Cupcakes for two - dairy-free, plant-based dessert for two in a minute to sate the most intense chocolate cravings!

Taking a leap of faith doesn’t come easy to me. I think the problem lies in the fact that I over-think things, perhaps more than I should, but in a weird twist of nature, I can also be the most impulsive person you’ve ever met. This VEGAN Microwave Chocolate Cupcake is the result of that impulsiveness. It’s surprising things like this that lets me override the sane part of me.

You might have seen these fabulous Double Chocolate Cupcakes for two I posted a couple of weeks earlier and yes, it is more fabulous that you can ever imagine! But it wasn’t VEGAN, and you know that I’m slowly transforming my favorite recipes into plant-based versions and I wasn’t going to leave these cupcakes behind! You’ll soon see the VEGAN version posted here. I was going to publish that first, but these Microwave Chocolate Cupcakes have me more excited!

VEGAN Microwave Chocolate Cupcakes for two - dairy-free, plant-based dessert for two in a minute to sate the most intense chocolate cravings!

I had such a fabulous time shooting these pictures, that I just couldn’t wait to share it with you here. Besides I just spend the better part of the 4th of July weekend (a rare 4 day weekend) watching the entire first season of West World on HBO and eating these Microwave Chocolate cupcakes!! It bodes ill that this one whips up faster than the traditional oven-baked version. Ugh, no good can come of this now!

Speaking of West World, have you watched it? It blew my mind! I’ve watched it twice in one weekend along with the dissecting YouTube videos and I still cannot get over its brilliance! The concept of sentient… you know what? I’m not going to spoil it for you, go watch it! With Game of Thrones starting this month, the HBO Now subscription will be totally worth it!

VEGAN Microwave Chocolate Cupcakes for two - dairy-free, plant-based dessert for two in a minute to sate the most intense chocolate cravings!

Microwave vs Oven Baking

So, if you’ve never made a microwave mug cake before, you would do well to know what microwave cakes will not have the same moist ‘texture’ as oven-baked cakes. The microwaves mess with the gluten strands I believe and turn them slightly chewier. It’s also the reason why it’s a bad idea to try and reheat pizza (or other form of bread) in a microwave.

Another thing to note, is the rapid rise – what takes about 15 minutes in a convectional oven, happens in 40 secs in a microwave. So make sure you leave a LOT of room in the microwave-safe glass container you are using to make these lovely cupcakes.

That being said, these Microwave Chocolate Cupcakes would still be better than what you imagine them to be. But it is what it is: a quick, but indulgent fix!

VEGAN Microwave Chocolate Cupcakes for two - dairy-free, plant-based dessert for two in a minute to sate the most intense chocolate cravings!

Picking the right container

If you’ve baked before, you’ll know that Baking is a science. From the precisely measured ingredients to the closely monitored baking times, it all comes down to numbers. The same applies to the container in which you bake in too.

Here, I’ve recycled a couple of glass containers that I once purchased scented candles in – both have tapering form, but the smaller one: at the middle, it measures approx. 8″ in circumference or about 2.4″ in diameter. At the very top, it’s slightly less than 3″ in diameter, and about the same 3″ in height. I cooked this one for 40 secs.

The other one is slightly different: same height and top diameter as the previous one, but the circumference in the middle is 9″. I cooked this one for 45 secs for the extra 1″ difference in width.

Find a container similar to those dimensions – use a little high school math to figure out the diameter from the circumference (C=πD). If you use a larger container, you’ll have to reduce cooking time, and you’ll end up with a shorter, more wider cupcake. If you use a smaller container, you’ll have to increase cooking time, and you’ll end up with a taller cupcake. You get the idea.

Microwave wattage

Also, I used an 800W microwave. If you can adjust the power settings of yours to something close to that, 40-45 seconds would be perfect. Otherwise, depending on how much higher or lower your microwave wattage is, modify cooking time. When in doubt, start with a smaller number, say 30 secs and work your way up 5 secs at a time till you find your magic number.

VEGAN Microwave Chocolate Cupcakes for two - dairy-free, plant-based dessert for two in a minute to sate the most intense chocolate cravings!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Microwave Chocolate Cupcakes

Created by Tina Dawson on July 4, 2017

VEGAN Microwave Chocolate Cupcakes for two - dairy-free, plant-based dessert for two in a minute to sate the most intense chocolate cravings!

  • Prep Time:2m
  • Cook Time:1m
  • Total Time:10m
  • Serves: 2
  • Yield: 2 cupcakes

Ingredients

For the cupcakes

  • 3 tbsp. all-purpose flour
  • 1 1/2 tbsp. sugar
  • 1 1/2 tbsp. unsweetened cocoa powder
  • 1/8 tsp. baking soda (not baking powder)
  • a pinch of salt
  • 2 tbsp. + 1/2 tsp water
  • 1 tsp. vegetable oil
  • 1/8 tsp. vanilla bean paste (or 1/4 tsp extract)
  • 1 tbsp. bittersweet chocolate chips (at least 60% cacao)

For the frosting

  • 1/4 c bittersweet chocolate chips (atleast 60% cacao)
  • 1/8 c canned coconut milk
  • 4 tbsp. icing sugar

Instructions

Make the cakes

  1. In a bowl, combine all the dry ingredients : flour, cocoa, sugar, baking soda, salt and chocolate chips. Stir to make sure everything is evenly distributed.
  2. Add the wet ingredients: water, oil, vanilla. stir well to make a wet batter. Divide equally between two microwave proof glasses (about 2.5" dia). More info on glass sizing in post.
  3. Microwave each glass separately for 40-45 seconds each (at 800W) until a toothpick inserted into the center comes out clean. See post for more details on different microwaves.
  4. Let cool on a wire rack. In the meantime, make the frosting.

Make the frosting

  1. Combine the chocolate and coconut milk and place over low heat and let the coconut milk warm up. Turn off heat and let sit on the stove for about a minute, then stir until you get a smooth chocolate ganache.
  2. Stir in the icing sugar, one spoon at a time until you get a smooth and creamy frosting. You can either use a piping bag + tip to do the frosting, or just divide between the two cakes with a spoon.
  3. Microwave cakes are meant to be eaten immediately. The longer you let it sit, the drier it gets.
  • Print
VEGAN Microwave Chocolate Cupcakes for two - dairy-free, plant-based dessert for two in a minute to sate the most intense chocolate cravings!

You might also like

  • The best Double Chocolate Cupcakes for TwoThe best Double Chocolate Cupcakes for Two
  • Magnolia Bakery Chocolate CupcakesMagnolia Bakery Chocolate Cupcakes
  • Eggless Chocolate Cake {Steamed}Eggless Chocolate Cake {Steamed}
  • ‘Shhhh don’t tell’ Chocolate Beet cake‘Shhhh don’t tell’ Chocolate Beet cake
  • Vegan Chocolate Truffles with Truffle OilVegan Chocolate Truffles with Truffle Oil
  • The BEST Chocolate Milk you’ve ever hadThe BEST Chocolate Milk you’ve ever had

Filed Under: All Recipes, American, Chocoholics Anonymous, Cuisines, Desserts, Table for two, Vegan, Vegetarian Tagged With: Chocolate, cupcakes, dessert for two, microwave

Previous Post: « Teach Yourself to Photograph Steam
Next Post: My favorite Spicy Guacamole »

Reader Interactions

Comments

  1. Molly Kumar says

    July 6, 2017 at 4:12 pm

    Oh My Lord !!! These look divine and gorgeous. What can be better than a quick microwaved cupcake with chocolate ganache – truly food for the soul 🙂

    Reply
    • Tina Dawson says

      July 7, 2017 at 11:49 am

      Ha ha yes it is Molly! Thanks!

      Reply
  2. Ben Myhre says

    July 6, 2017 at 9:12 am

    Well, this is a nice recipe and your beautiful photos really showcase this!

    Reply
    • Tina Dawson says

      July 6, 2017 at 9:49 am

      Thanks Ben!

      Reply
  3. Jenn - Peas and Crayons says

    July 5, 2017 at 12:42 pm

    GORGEOUS photos girly! I would adore devouring these and love how quick and easy they are!

    Reply
    • Tina Dawson says

      July 5, 2017 at 1:08 pm

      Thanks Jenn!

      Reply
  4. Michelle @ Vitamin Sunshine says

    July 5, 2017 at 12:19 pm

    Those little glass cups are perfect! The make your mug cake so much more beautiful. Love the sparkler in the photo! I need to try that.

    Reply
    • Tina Dawson says

      July 5, 2017 at 12:38 pm

      Yes you do Michelle! And the glass cups are just recycled scented candle holders! 🙂

      Reply
  5. Beth @ Binky's Culinary Carnival says

    July 5, 2017 at 12:14 pm

    These photos are spectacular! I just love them! The cake looks moist and delicious, too! I’ll have to check out West World!

    Reply
    • Tina Dawson says

      July 5, 2017 at 12:20 pm

      Yes you do – and make these cupcakes on the side, they really help with the multitude of moral dilemmas in the show! 🙂

      Reply
  6. Lisa | Garlic & Zest says

    July 5, 2017 at 12:02 pm

    Confession, I’ve never made a mug cake before, but now I think I need one (or two). That frosting is outrageous!

    Reply
    • Tina Dawson says

      July 5, 2017 at 12:20 pm

      If you want to make one, make this one! you won’t regret it!

      Reply
  7. Janette@CulinaryGinger.com says

    July 5, 2017 at 11:33 am

    These are so perfect for the warm weather by not having to turn on the oven. I must give them a try.

    Reply
    • Tina Dawson says

      July 5, 2017 at 12:21 pm

      Amen sister! Enjoy your cupcakes!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Tina Dawson Profile Picture

Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe to Email Newsletter

5 Ingredients or Less Ebook Cover

The Blank Canvas Store - Food Photography Backgrounds and Props Store

BUY CUSTOM FOOD PHOTOGRAPHY BACKGROUNDS + PROPS

Don’t Miss These!

VEGAN Pumpkin Shaped Rolls

VEGAN Pumpkin Shaped Rolls

Caramelised Onions in a plate

Caramelized Onions

VEGAN Iced Mocha Latte on wooden plate with coffee beans strewn on table

VEGAN Iced Mocha Latte

Raspberry Iced Tea

Raspberry Iced Tea

Dairy-free Mocha Hazelnut Cappuccino

[V] Mocha Hazelnut Cappuccino

Puff Pastry Voodoo dolls on a table with Halloween things

Puff pastry Voodoo Dolls

Copyright © 2023 · LOVEISINMYTUMMY · PRIVACY POLICY · CONTACT · StudioPress Themes

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Learn More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT