Throwback Thursdays: Single-Serving Coffee[cup]cake

Updated photos and an updated recipe for today’s throwback!

The revised recipe is admittedly a little less healthy than my original, but it is a lot tastier thanks to the addition of coconut oil and double the crumb topping.

I subbed out half of the applesauce for coconut oil, and just added a bit more Greek yogurt to fill in the gap. I also decided to double up on the crumble topping ingredients because, let’s be honest, that’s the best part of a coffee cake, right?!

What remains the same is a soft, spongy, & lightly-sweetened whole wheat “cake” baked in a coffee cup and worthy of a special breakfast-for-one. I have not tried using the microwave for this recipe, but of course it would work; just be cautioned that the resulting texture might be less light & fluffy.

Half of the appeal of this recipe (for me, at least) is eating the cake out of a coffee cup, but you could certainly run a butter knife around the edges once cooled and wrap the cake in foil or paper towel to eat on the go.

Throwback Thursdays: Single-Serving Coffee[cup]cake

by Lauren Zembron

Ingredients

• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• A pinch of salt
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk
• 1/2 teaspoon instant coffee granules (adjust to your preferred strength)
• 1/4 teaspoon vanilla extract
• Whipped cream (optional, for topping)
• Chocolate shavings (optional, for garnish)

Instructions

1. Prep Your Mug

Start by choosing your favorite microwave-safe coffee mug. Make sure it’s a standard-sized mug, not too large or too small, to ensure the perfect cupcake texture.

2. Mix the Dry Ingredients

In your chosen mug, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. This forms the base of your cupcake.

3. Add the Wet Ingredients

Pour in the melted unsalted butter, milk, instant coffee granules, and vanilla extract. Stir everything together until the batter is smooth and well combined.

4. Microwave It

Place your mug in the microwave and cook on high for approximately 1 minute and 15 seconds. Cooking times may vary depending on your microwave’s wattage, so keep an eye on it. The cupcake should rise and set but remain moist.

5. Cool and Garnish

Carefully remove the mug from the microwave (it will be hot!) and let it cool for a minute or two. Top your single-serving coffee cupcake with a dollop of whipped cream and a sprinkle of chocolate shavings for that extra touch of indulgence.

6. Enjoy Your Throwback Treat

Grab a spoon and savor every bite of this warm, comforting coffee-flavored cupcake. Pair it with your favorite coffee or tea for the ultimate throwback experience.

Tips and Variations

Feel free to customize your single-serving coffee cupcake by adding a few chocolate chips, chopped nuts, or a drizzle of caramel sauce before microwaving.

For a stronger coffee flavor, adjust the amount of instant coffee granules to your liking.

If you’re feeling adventurous, experiment with different extracts like almond or hazelnut for a unique twist.

There you have it – a simple yet scrumptious Single-Serving Coffee Cupcake that’s perfect for a quick treat on Throwback Thursdays or any day you’re in need of a cozy, homemade dessert. Enjoy the nostalgia and savor the flavors of this delightful dessert straight from your microwave!

Estimated Nutrition Per Serving

• Calories: 230 calories
• Protein: 2 grams
• Carbohydrates: 27 grams
• Dietary Fiber: 0.5 grams
• Sugars: 15 grams
• Fat: 13 grams
• Saturated Fat: 8 grams
• Cholesterol: 35 milligrams
• Sodium: 150 milligrams
• Caffeine: 20 milligrams