Molten Espresso Sponge
ready in 15 min.
Beat together the melted butter, sugar, flour, cornflour, eggs, and dissolved espresso in a large mixing bowl.
Divide the batter between four large microwaveable mugs. Cover with clingfilm and poke a few holes in them.
Cook in the microwave on medium for 1 minute. Carefully remove and check for doneness; if a wooden toothpick comes out almost clean, they are done. If not, continue to microwave in 10 second increments until ready.
Serve the mug cakes with a couple of the mini cookies on top and a light dusting of icing sugar.