Nov. 19th, 2013

figmo: (Lynn-Lady)
The newest culinary "fad" seems to be microwaved cupcakes -- as in microwaving a cake in a mug. I was craving something warm and chocolatey this evening (so much that even unsweetened cocoa powder tasted good to me!), so I experimented with this and came up with the following recipe:

Sugar-Free Microwaved Chocolate Cup Cake

3 T cocoa powder
4 T Bisquick (baking mix)
4 T (or equivalent) Splenda
2 T butter, melted
1/2 tsp vanilla extract
3 T milk

In a large mug, combine the cocoa powder, Bisquick, and Splenda.

Add the melted butter, vanilla extract, and milk; mix with a fork until most of the lumps are out (it's okay to have a few lumps; they'll "bake" out).

Microwave for 2-3 minutes, checking after 2 minutes. The cake will be a little bit moist and fudgey in the middle.

Eat and enjoy!

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