Chocolate Chip Cookie in a Cup & Lemon Poppyseed Mug Cake

For this month, we thought it would be fun to try individual mug cakes. These are great for when you just need something small to satisfy your sweet tooth. We did find that the cakes rise, sometimes over the top of the mug, but they fall as soon as the microwave turns off. They do not usually flow over. It’s better to use a 12 ounce mug so there is room for the cake to rise. Most of the recipes are based on a 1200 watt microwave, so if yours uses less power, you will need to increase the cooking time. Some of the recipes we tried were found online and some were from America’s Test Kitchen Cooking for One cookbook. We hope you enjoy trying something a bit different.

Chocolate Chip Cookie in a Cup

  • 1 Tablespoon butter
  • 1 Tablespoon granulated white sugar
  • 1 Tablespoon firmly packed dark brown sugar
  • 1/8 teaspoon of pure vanilla extract
  • Small pinch of kosher salt
  • 1 egg yolk (discard the egg white or save for another recipe)
  • ¼ cup all-purpose flour
  • 2 Tablespoons of semi-sweet chocolate chips, plus more for topping

Start by melting the butter in the microwave.  Butter should just be melted, not boiling.  Add sugars, and stir until well combined.  Stir in vanilla and salt.  Separate egg and add the yolk to cup; stir to combine. Add flour and stir well.  Stir in the chocolate chips.  Mixture should look like cookie dough.  Add a few chocolate chips to the top.

Cook in microwave for 40-60 seconds.  Start checking for doneness at 40 seconds.

Do not cook longer than one minute.  Just like a regular cookie, this will continue to cook as it cools.  If the cookie is dry or cake-like, try less time.

Serve warm.

Lemon Poppyseed Mug Cake

  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons sugar
  • 2 teaspoons poppy seeds*
  • 1 ½ teaspoons grated lemon zest plus 2 teaspoons lemon juice
  • ¼ teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 Tablespoons unsalted butter, cut into 2 pieces
  • ½ teaspoon vanilla extract
  • Whipped cream, optional

Whisk together flour, sugar, poppy seeds, lemon zest, baking powder, and salt in bowl; set aside.  Microwave butter in 12-ounce mug at 50% power, stirring often, until melted, about 1-2 minutes.  Add flour mixture, egg, vanilla, and lemon juice and mix until smooth and well combined, being sure to scrape the sides and bottom of mug.

Microwave cake batter at 50% power until cake is doubled in size and is firm, but top is just wet to the touch, 90 seconds to 2 minutes.  Let cake rest for 2 minutes.  Garnish with whipped cream, if desired. Serve.

*In place of the poppy seeds, stir in a small handful of blueberries with the liquid ingredients.