Oats & Dates Microwave Cupcake

 Oats & Dates Microwave Cupcake (Eggless, No Stove, One Bowl Recipe)

Ingredients –

Oats – 2 tbsp

Almonds – 4–5

Wheat flour - 1 tsp

Mixed nuts and seeds – 2 tbsp

Almond butter / olive oil / butter / ghee – 1 tbsp

Dates (seedless) – 3 big

Salt – 1 pinch

Sugar – 1 tsp or dark chocolate – 2–3 pieces

Cocoa powder – 1 tsp

Baking powder – ½ tsp

Milk or water – as required

Optional – Chocolate chips, fresh fruits, whipped cream for topping

Process –

Blend oats, almonds, nuts, seeds, cocoa powder, salt, and sugar (or chocolate) together into a fine powder. Store this dry mix in the fridge for up to a month for quick use.

When ready to make the cupcake, dice the dates and warm them with ghee (or butter) in the microwave for about 1 minute until soft and easy to mash. Mix in 4–5 tbsp of the prepared dry powder. Add milk or water gradually to make a smooth batter. Stir in baking powder.

Pour the batter into a microwave-safe bowl, filling only 2/3 full. Microwave for 2½–3 minutes.

Serve warm with chocolate chips, cream, or fresh fruits on top.

Tips- 

- You can add all dry and wet ingredients directly into the mixer to make a smooth batter and pour it straight into the microwave-safe bowl — saves time and reduces dishes.

- You can pre-make the dry powder mix (oats, nuts, seeds, sugar, cocoa) and store in the fridge for over a month — just add dates and ghee when ready to make the cupcake.

Tools I Recommend 💖

Mixer / Blender – Perfect for grinding oats, nuts, and seeds into a fine powder and making the dates paste smooth.

Microwave-Safe Bowl/ Ramekins – Essential for microwaving the cupcake evenly without spills.

Spatula / Spoon – Great for mixing batter and scraping every bit of goodness from the bowl.

Small Silicone Brush – Useful if you want to lightly grease the bowl for easy serving.

Chocolate mud cake

 

Ingredients for Cake -

1 cup condensed milk

½ cup olive oil

¼ cup melted chocolate

¼ cup plain yoghurt (optional – or use milk + a few drops of vinegar)

1½ cups all-purpose flour

4 tbsp cocoa powder

1 tsp coffee, melted in 1 tbsp warm water

½ tsp baking soda

1 tsp baking powder

1 small pinch salt

Process for cake –

Step 1: Prepare the Batter

In a stand mixer, whip condensed milk, olive oil, melted chocolate, and yoghurt until smooth and creamy.

Step 2: Mix Dry Ingredients

Add flour, cocoa powder, baking soda, baking powder, salt, and coffee mixture. Mix gently until the batter is smooth and lump-free.

Step 3: Bake the Cake

Grease a baking pan and pour the batter in. Bake at 180°C in a normal oven or 160°C in a fan-forced oven for 35–45 minutes.

Check at 35 minutes — if it needs more time, bake for another 10 minutes.

Ingredients for Icing -

2 tbsp salted butter

1 tsp cornflour

1 cup cream

4 tbsp cocoa powder

¼ cup chopped chocolate

4 tbsp sugar

Process  for icing–

Step 1: Heat butter in a pan and add cornflour. Cook on low heat for 1–2 minutes until it slightly changes colour.

Step 2: Add cream and bring to a gentle boil.

Step 3: Stir in cocoa powder, chopped chocolate, and sugar. Mix well on low heat until smooth.

Step 4: Turn off the stove and let it cool. Cover with cling wrap and refrigerate for 6–8 hours.

Step 5: Once chilled, whip it to the desired consistency. (Add 1–2 tsp rum for extra flavour if you like.)

Spread generously over your cooled cake — it’s rich, velvety, and delicious.

Tools I Used and I recommend  💖- 

KitchenAid KSM195 Stand Mixer – perfect for whipping smooth, airy cake batter.

Silicone Spatula Set – great for scraping every bit of chocolate goodness.

Non-Stick Baking Pan – ensures even baking and easy release.

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