• Melt the butter in one large (12-ounce or larger) or two small (8-ounce) microwavable mug(s) or ramekin(s). Swirl the butter around to coat the mug or ramekin. Add the milk, vanilla, and eggs and whisk. Add the cocoa powder, flour, baking powder, and maple syrup and whisk.
• Microwave on high power for 90 seconds for small mugs/ramekins or about 2 minutes for large mugs/ramekins, or until the cake has risen and is set. Let cool slightly. Top with whipped cream or whipped coconut cream (if using) and serve.

Whipped Coconut Cream

• Remove the top from a chilled 15-ounce can of coconut milk, then scoop out the thick layer of cream on top and place it in a mixing bowl. (Be careful not to get any of the liquid at the bottom of the can.) Using the whisk attachment of an electric mixer, beat the coconut cream on medium speed for 2-3 minutes until it becomes light and fluffy. Add ½ teaspoon vanilla extract and a drizzle of honey to taste. Beat to incorporate. Store the coconut cream in an airtight container in the refrigerator until ready to serve.