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Microwave Chocolate Mini Cakes

Microwave mini chocolate cake
Samantha Okazaki / TODAY


  • 6 tablespoons unsalted butter, melted
  • 4 tablespoons sugar
  • 4 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup whole milk
  • 1/2 cup all purpose flour
  • 2 tablespoons Dutch process cocoa
  • 1/4 teaspoon espresso powder (optional)


  1. In a bowl, whisk together the sugar, eggs, salt, vanilla and milk.  Whisk continuously while adding the melted butter.
  2. In a small bowl, whisk together the flour, cocoa and espresso powder.  Sift into the wet ingredients and whisk until combined.  Pour through a sieve to get rid of any lumps.
  3. Pour the batter into a whipped cream canister and charge with 1 charger per manufacturer's instructions. (If you do not have a whipped cream canister, add 1/4 teaspoon baking powder to the dry ingredients and proceed to step 6.)
  4. Poke 4 small slits into a ten-ounce, wax-lined paper cup with a paring knife.  
  5. Hold the canister upside down and fill the cup about 1/3.
  6. Microwave each cup for 45 to 55 seconds and place upside down on a plate for about 1 minute.  Gently run a knife around the sides of the cup to release the cake. Continue microwaving the remainder of the cakes.
  7. Serve with ice cream or whipped cream and berries.