1/4cupgood quality semi sweet chocolate chipsI only use Ghirardelli
A sprinkling of corn starch or powdered sugar
1 24-ouncebox vanilla fondantyou can find it in your cake decorating area
black food coloring
In a small microwave safe bowl, melt the butter and allow it to cool slightly before adding the milk and eggs. Stir to combine and set aside.
In a separate bowl, stir together the sugar, baking powder,flour, cocoa and pinch of salt. Add the butter mixture and stir until just combined and no pockets of flour remain.
Pour mugs no more than half full and microwave up to 2 minutes and 30 seconds until cakes are cooked. Check them every 30 seconds as they cook until the cakes don't sink and are firm in the center. (See my instructions in the post for more.)
Turn them out on to a cooling rack to cool completely, about 10 minutes.
While the cakes cool, make the ganache. Heat the heavy cream until steaming and very hot in the microwave, about 30-45 seconds. Add the chocolate chips and allow the mixture to sit--don't stir it--for 1 minute. After a minute, use a fork to stir until the cream and chocolate are totally smooth and uniform. Allow the ganache to cool slightly--it will thicken as it sits so you can re-warm it if it's too thick.
Once your cakes are cool, spread over the chocolate ganache. Set aside.
Sprinkle your work surface with a little corn starch or powdered sugar and roll out a 2-3 inch ball of fondant with a rolling pin or glass. Lift the fondant and lay it over the cake, trimming the excess from the edges with a knife. Repeat for the other cakes.
Dip the end of a paintbrush handle in the black food coloring and dot on eyes and a mouth.
Avoid the temptation to fill your mug more than half full NO MATTER WHAT. Period.
The size of your mug will determine how long it takes your cake to cook. Start with ¾ of the recommended cooking time and keep going in 15 second bursts until your cake is firm.
If your cake sinks when the microwave stops, it’s not done. Keep cooking it.
If you cook it to death you’ll have a hard tough blob of cake. Keep a really close eye on them then take out one, turn it out and see how it is. If there’s a little batter not cooked at the bottom, just pretend they are “molten” and you meant to do that. Or you can put it back in the mug and cook it a little more.
Grease the inside of the mug if you want to get them out without saying bad words.