With the Mug cake you always have your portion of chocolate cake soft and delicious simply in a cup. This microwave dessert is a salvation for all those cases where you can’t use the oven, don’t have the right mold for the cake, or you have the much-feared last-minute guests. Mix the ingredients very easily in a tall cup and you will get your dose of single-serving dessert in a few minutes. Garnish with a dollop of whipped cream or gluttony Camy cream, or with a scoop of ice cream in the summer, and success is guaranteed. Here is our recipe for Kinder’s Chocolate and Chunks Mug Cake: easy, fast and delicious.

Preparation

1

To prepare the chocolate mug cake, start by taking a large bowl and pouring the eggs and sugar into it.

2

With an electric mixer, or a planetary mixer, beat the eggs with the sugar on high speed for about 3 minutes or until a frothy mixture is obtained.

3

Then sift the flour, cocoa powder and yeast into the frothy mixture of eggs and sugar.

4

Mix everything with the electric mixer, maintaining a low speed. Pour the milk slowly while continuing to mix with the whisk.

5

Once the milk has been absorbed, pour in the sunflower oil as well, continuing to whisk at a low temperature.

6

The Mug cake dough is ready. Distribute it inside the cups without reaching the edge, but remaining about 1.5 cm below them. Add the small pieces of Kinder chocolate to the surface.

7

Cover the surface of the cup with cling film (make sure it is suitable for microwave cooking).

8

Place the foil-covered cups in the microwave and turn it on at maximum power for 4 minutes (cooking always depends on the power of your microwave).

9

The Mug cakes are ready and well leavened. Taking care not to burn yourself, remove the cups from the microwave, remove the foil and allow them to cool slightly.

10

Once the cup cakes have cooled, cover them with a sprinkling of icing sugar.

11

Finally, serve the mug cakes while still warm, decorating them as desired with a dollop of cream or a scoop of ice cream for a greedy summer snack!

Accessories

• A large bowl
• A kitchen spatula
• An electric mixer (or a planetary mixer)
• Two tall cups with a capacity of 250 ml
• Cling film (suitable for microwave cooking)
• A kitchen sieve

Tips and tricks

• For the preparation of the Mug cake the ideal cups are those cylindrical and tall, with a capacity of about 300 ml. If you have larger cups, you will need to fill them with a greater amount of dough and you will need about 30 more seconds of cooking (always check with a toothpick and if necessary add another 30 seconds of cooking). If you only have smaller coffee cups available, start cooking just 30 seconds and check.
• Before placing your mug in the microwave, make sure that is suitable to this type of cooking. If, for example, it has decorations, be careful because they could be damaged in the microwave.
• The use of the kitchen film it will be very useful to prevent the dough from swelling too much during cooking and escaping from the cup as it rises.
• This Chocolate and Kinder Mug Cake recipe can also be adapted for all those who have lactose intolerances. In fact, milk can be replaced in equal doses with soya milk.
• L’oil gives this cup cake a soft and ‘spongy’ consistency, as well as making it light. We have added sunflower oil, but you can replace it with soybean or rice oil, which are the lightest. But if you prefer, you can replace the oil with butter. In this case, the recommended dose is about 60 g of butter.
• The Mug cake lends itself to being revisited with numerous ingredients and variants. For example, you could also add chopped dried fruit (hazelnuts, walnuts, almonds) to the mixture. And why not pour a delicious spoonful of Nutella into the dough, instead of Kinder, to make it even more irresistible? If you love more delicate and citrus flavors, instead of cocoa you could add the filtered juice of a lemon and its grated rind, for a sweet with a summer scent.

storage

The Mug cake it should be consumed as soon as it is cooked. If you wait for complete cooling, the cup cake will tend to dry out and become drier. This is why it is not recommended to keep it; better eat it right away. However, it can still be consumed within 24 hours by placing it in the refrigerator. We do not recommend freezing.

History

The exact paternity and years in which the Mug cake was born is not known. But what is certain is that she has origin in America, where there is a strong need to speed up everything, even the preparation of desserts. After all, it is precisely here that the microwave was born, which allows you to cook or heat food in much less time than the traditional oven. The name of this cup cake comes from the English language: ‘Mug’ means cup (the large and tall type, typical of this preparation) and ‘cake’ means cake.

In recent years this way of cooking sweets has also depopulated in Europe and in the rest of the world. Even in Italy it is now well known, especially by the younger ones. Have you already tried it?