Chocolate Mug Cakes with Cream Filling
Miniature chocolate mug cakes with a creamy cheese filling and a glossy chocolate glaze, shaped like tiny pots.
- Time
- 1 h
- Serving
- 518 kcal
- Ingredients
- ≈ $0.88
- Protein
- 10 g
Ingredients
- 1 Wheat flour 30 g
- 2 Cocoa powder 7 g
- 3 Sugar 18 g
- 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 5 Butterpack 180 g ≈ $1.58 18 g
- 6 Milk 2.5%pack 930 ml ≈ $0.88 25 ml
- 7 Baking powder 2 g
- 8 Cream cheesepack 140 g ≈ $1.80 18 g
- 9 Powdered sugar 7 g
- 10 Dark chocolatepack 90 g ≈ $2.50 13 g
- 11 Crispbreadpack 200 g ≈ $2.80 4 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cream8 the softened butter5 with sugar in a mixer for 2 minutes, then add the egg and milk6.
Fold in the flour, cocoa powder, and baking powder until a thick batter forms.
Spoon the batter into mini muffin molds and bake at 350°F (180°C) for 20–22 minutes, until a skewer comes out dry.
Cool the cakes for 15 minutes, then cut a small well in the center of each.
Mix the cream8 cheese with powdered sugar and pipe or spoon the filling into the wells.
Melt dark10 chocolate, drizzle over the top, and insert a small piece of breadstick as a handle.
Chill for 15 minutes to set the glaze.
Tips
- Why it works
- Bake at 180 °C so the cakes cook evenly and don't burn. A temperature below 175 °C will leave raw egg inside.
- Substitutions
- Replace the cocoa powder with 6 g of ground unsweetened chocolate. Instead of cream cheese, use 18 g of sour cream for the frosting, but it will be less thick.
- Common mistakes
- If the cakes crack as they cool, bake them 1–2 minutes less. They should be slightly moist inside, but not sticky.
- Storing and reheating
- Keep in the fridge for 3 days in a closed container. Reheat in the microwave for 10 seconds so the chocolate doesn't melt.
- Serve with
- Serve with tea after lunch or at a kids' party, when you need bright sweets.
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