Microwave chocolate cupcakes

Into each cup place 4 tbsps. of flour, 4 tbsps. of sugar, 2 tbsps. of cocoa, 1/2 tbsp. of coffee granules and a pinch of salt. Stir well to combine.

Pour in 2 tbsps. of whisked egg into each cup. Mix. The batter will look like bread dough at this point but that’s how it should be.

Pour in 3 tbsps. of milk and 3 tbsps. of oil into each cup. Mix until smooth. Now you have cake batter that looks like regular cake batter.

Bake on HIGH for two and a half minutes. One cup at a time. I don’t know how the cakes will turn out if you cook two cups at the same time.

Note, too, that the two minute baking time is for a 1000W microwave oven. If your microwave’s wattage is lower, you’ll have to increase the baking time. By how much, I have no idea.

Once the cake is out of the microwave, just take a dessert spoon and dig in.

By the time I was almost finished with my cake, I discovered that the bottom was still slightly wet. That was fine with me. But if you prefer not to have that slightly wet bottom, you might want to increase the baking time by another 30 seconds.