Microwaved Cupcakes with Pecans and Dates
Melt 1-ounce sugar in a pan and add the pecans. Stir constantly until caramelized, then place on a baking sheet and cool. Chop the dates. Chop the cooled pecans and mix with the dates.
Melt the grated chocolate and butter in a small bowl in the microwave for about 1 minute and then stir with a fork until smooth. Beat the remaining sugar, salt and egg with an electric mixer until fluffy. Stir in the milk. Sift the flour and baking powder and quickly fold into the mixture. Set aside 2-3 tablespoons of the pecan-date mixture and fold the rest into the batter.
Grease two microwave-safe cups with butter and pour in the batter. Cook each successively each about 1 minute and 50 seconds in the microwave. Then remove and let cool.
To serve, top each cupcake with the melted chocolate, sprinkle with remaining pecans and dates and each serve on a plate with a scoop of ice cream dusted with cinnamon.