I wasn’t sure if I should share this recipe right now, seeing as I started the Put An Egg On It series, but it’s such a good recipe I couldn’t resist. Besides, my mom said it qualifies, since there are eggs in the cakes. ;) So there you go, Put An Egg IN It.

These are a quick favorite around here for dessert. They really do only take a few minutes, and are ridiculously good. They’re rich, so I fill the cups about halfway full, and top it off with some ice cream. The original recipe suggests salted caramel ice cream…so I’m going to have to make some more Bi-Rite Salted Caramel and try that out…any excuse to make that stuff! Sometimes I’ll also just halve the recipe, when it’s just Luke and I or when I don’t have a ton of chocolate. If you make the full recipe and only are cooking a few of these, just stick the extras in the fridge without cooking them. They’ll last a couple of days in there…if you have the self-control. I have none, just so y’all know.

3- MINUTE CUP CAKES

Michael Symon for Cooking Channel

8 oz. butter

8 oz. dark chocolate, chopped, or dark chocolate chips

3/4 c. all-purpose flour

3/4 c. sugar

1 tsp. orange zest (or use extract; I’ve also switched up the flavor)

1 tsp. kosher salt

4 eggs

Melt the butter and chocolate together in the microwave, let cool slightly.

Whisk the remaining ingredients together, then whisk in the chocolate and butter mixture. Divide the batter among 4 or 6 microwavable coffee cups.

Microwave on high for 50 seconds to 2 minutes, depending on how many you’re cooking, and the power of your microwave. I start with 50 seconds, then microwave in 10-second increments. My microwave cooks one in 70 seconds. You want them to look shiny, and cake-like on top, but it should have some give…they’re supposed to be molten at the bottom. Top with ice cream!

And try not to eat them all at once. ;)

P.S. Paprika is my favorite recipe app for my phone. I can upload recipes, type in my own, or save from the internet. They have a Mac app as well, which I need to buy!