Microwave Chocolate Rum Puffs

Prepare the Ramekins and Chocolate Base

1. Lightly grease four small, microwave-safe ramekins or teacups (about 150ml / 5–6 oz capacity) with a tiny dab of butter or neutral oil.
2. In a medium microwave-safe bowl, combine the chopped dark chocolate and 3 tablespoons of butter. Microwave in 20-second bursts, stirring between each, until completely melted and smooth (about 40–60 seconds total).
3. Stir the dark rum into the melted chocolate mixture and set aside for 2 minutes to cool slightly.

Mix the Batter

1. Crack the egg into a separate small bowl and whisk it vigorously with the granulated sugar until slightly pale and frothy, about 1 minute.
2. Pour the whisked egg and the milk into the warm chocolate mixture, stirring well with a fork or small whisk until glossy and emulsified.
3. Sift or stir in the all-purpose flour, cocoa powder, baking powder, and pinch of salt. Gently fold everything together just until no dry pockets remain. Avoid overmixing so the texture stays light and spongey.

Microwave and Serve

1. Divide the batter evenly among the four prepared ramekins, filling each only about halfway to leave plenty of room for expansion.
2. Microwave two ramekins at a time on medium-high power (around 70–80%, or roughly 700W–800W) for 50 to 65 seconds. Watch through the door: they will dramatically puff up above the rim. They are ready when the edges look set and springy to a light touch, while the very center remains slightly soft and moist. (If your microwave lacks power adjustments, cook on high for 40 to 45 seconds).
3. Repeat with the remaining two ramekins.
4. Let them rest for 2 minutes to settle slightly, dust the tops generously with powdered sugar, and serve warm immediately.