Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze

Mugcake

2 tablespoons unsalted butter, melted
1/4 cup semi-sweet chocolate chips
1 large egg
3 tablespoons vanilla or plain Greek yogurt
1 tablespoon water
3 tablespoons granulated sugar
2 tablespoons unsweetened natural cocoa powder
1 tablespoon light brown sugar, packed
1/2 teaspoon vanilla extract
1/2 teaspoon instant espresso granules, optional (but recommended to boost chocolate intensity; make sure they're instant so they dissolve. Instant coffee granules may be substituted)
2 tablespoons all-purpose flour
scant 1/4 teaspoon baking powder (a little less than 1/4 teaspoon)
pinch salt, optional and to taste

Vanilla Glaze

2 tablespoons unsalted butter, melted
about 1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
splash of cream or milk, only if necessary for consistency

For the Mugcake - 

• A large mug (at least 14 to 16 ounces) or two smaller mugs by spraying the inside with cooking spray; set aside.

• In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
• Add the chocolate chips and stir with a fork or whisk until melted and mixture is smooth. If necessary, heat for about 10 seconds if your chips are resisting melting.
• Add the egg, yogurt and water (or buttermilk, and omit the water if using buttermilk), sugar, cocoa powder, brown sugar, vanilla, optional espresso granules, and whisk until smooth.
• Add the flour, baking powder, optional salt, and stir until just combined.
• Pour batter into prepared mug(s). Do not fill your mug over halfway full with batter because it will overflow in the microwave. 
• Use two mugs rather than one if you're on the fence because mugcakes need ample room for expansion because they puff dramatically during cooking.

• For 1 large mug, cook on high power for about 2 1/2 to 3 minutes, or until firm yet springy to the touch. For 2 smaller mugs, cook separately for about 1 1/2 to 2 1/2 minutes, each.
•  For 1 large mugcake as shown, cook for 3 minutes. 
• (At the 1 1/2 minute mark, the cake puffed up over the top of the mug by about 1 inch, where it stayed and 'hoovered' above the mug for the duration of microwaving. Immediately upon powering off the microwave, the cake fell, by about 2 inches below the top edge of the mug. Your mugcake will deflate considerably while it cools.)
• While it cools, make the glaze.

For the Vanilla Glaze - 

• In a small microwave-safe bowl, melt the butter, about 1 minute on high power.

• Add the confectioners' sugar, vanilla, and stir with a fork or whisk until smooth and combined. If necessary to achieve desired glaze consistency, add a splash of cream or milk.
• Pour glaze over the cake(s). It's amazing how much glaze the cake will soak up so don't be alarmed if it looks like you have a lot. 
• If you do have extra glaze, it will keep airtight for many weeks in the refrigerator. 
• Mugcakes are best eaten fresh, but will keep airtight for up to 2 days at room temperature.

Enjoy...