Microwave Cupcakes: Ready in 40 Seconds Recipe

Introduction

Craving a quick sweet treat? These microwave cupcakes are ready in just 40 seconds, making them perfect for when you need a fast and delicious dessert. Soft, chocolaty, and moist, they’re a must-try for any cupcake lover.

Ingredients

• 6 tbsp vegetable oil
• ¾ cup superfine sugar
• ½ cup yogurt or hung curd
• ¾ cup maida (all-purpose flour)
• 6 tbsp cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• 3 tbsp milk, room temperature

Instructions

1. Step 1: Line your silicone cupcake molds with cupcake liners to prepare for baking.
2. Step 2: In a bowl, whisk together the vegetable oil and sugar until the mixture becomes light and pale.
3. Step 3: Add the yogurt into the same bowl and mix well to combine.
4. Step 4: Place a large sieve over the bowl and sift in the flour, cocoa powder, baking powder, and baking soda.
5. Step 5: Fold the dry ingredients gently into the wet ingredients, mixing until no flour pockets remain.
6. Step 6: Add the room temperature milk and mix thoroughly to create a smooth batter.
7. Step 7: Using an ice cream scoop, fill the lined cupcake molds only halfway with batter.
8. Step 8: Microwave the cupcakes on regular heating mode for 40 seconds.
9. Step 9: Let the cupcakes cool completely before adding frosting or enjoying them as they are.

Tips & Variations

• Ensure the yogurt is at room temperature to help the batter mix smoothly and rise evenly.
• Try adding a pinch of instant coffee powder to intensify the chocolate flavor.
• For a dairy-free version, substitute yogurt and milk with plant-based alternatives like coconut yogurt and almond milk.
• Microwave ovens vary, so adjust cooking time slightly if needed to avoid overcooking.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving. These cupcakes are best enjoyed fresh but can be lightly warmed in the microwave for 10 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of maida?

Maida is essentially all-purpose flour and works best for this recipe. Using regular whole wheat flour will make the cupcakes denser and less fluffy.

Can I bake these cupcakes in a conventional oven?

Yes, you can bake them in a preheated oven at 350°F (175°C) for about 12-15 minutes or until a toothpick inserted comes out clean.

Microwave Cupcakes: Ready in 40 Seconds Recipe

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★★★★★

4.7 from 145 reviews

• Author: lilan
• Total Time: 6 minutes
• Yield: 4–6 cupcakes 1x
• Diet: Vegetarian

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Description

These Microwave Cupcakes are a quick and easy way to enjoy a rich, chocolatey treat in just 40 seconds. Made with simple pantry ingredients like cocoa powder, yogurt, and vegetable oil, these cupcakes come together effortlessly without the need for an oven. Perfect for a last-minute dessert craving or a convenient snack.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 6 tbsp vegetable oil
• ¾ cup superfine sugar
• ½ cup yogurt (hung curd)
• 3 tbsp milk, room temperature

Dry Ingredients

• ¾ cup maida (all-purpose flour)
• 6 tbsp cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda

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Instructions

1. Prepare Cupcake Moulds: Line your silicone cupcake moulds with cupcake liners to prevent sticking and ensure easy removal after cooking.
2. Mix Oil and Sugar: In a bowl, whisk together the vegetable oil and superfine sugar vigorously until the mixture turns light and pale, which helps incorporate air for a fluffy texture.
3. Add Yogurt: Add the hung curd (yogurt) to the oil and sugar mixture and mix well until combined smoothly.
4. Sift Dry Ingredients: Place a large sieve over the same bowl and sift together the maida, cocoa powder, baking powder, and baking soda to eliminate lumps and evenly distribute leavening agents.
5. Combine Ingredients: Gently fold the sifted dry ingredients into the wet ingredients, mixing until no flour pockets remain but avoiding overmixing to keep the batter light.
6. Add Milk: Pour in the room temperature milk and mix thoroughly to create a smooth batter ready for microwaving.
7. Fill Moulds: Use an ice cream scoop to evenly distribute the batter into the cupcake liners, filling them only halfway to allow room for rising.
8. Microwave: Cook the cupcakes in the microwave on regular heating mode for 40 seconds. Microwaving ensures the cupcakes cook quickly while retaining moisture.
9. Cool and Serve: Let the cupcakes cool down before frosting or serving to enjoy the best texture and flavor.

Notes

• Ensure the yogurt is hung curd to avoid excess moisture for better cupcake texture.
• Fill the cupcake liners only halfway to prevent overflow during microwaving.
• The microwaving time may vary depending on your microwave’s wattage; adjust slightly if needed.
• You can use regular yogurt if hung curd is not available but reduce milk slightly.
• For a vegan version, substitute yogurt and milk with plant-based alternatives.

• Prep Time: 5 minutes
• Cook Time: 40 seconds
• Category: Dessert
• Method: Microwaving
• Cuisine: International

Keywords: microwave cupcakes, quick chocolate cupcakes, easy cupcakes, 40 second cupcake recipe, microwave dessert, chocolate mug cake, instant cupcakes