Yields:
1 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Jump to recipeIf you're making multiple mug cakes, be sure to microwave each separately.
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Ingredients
- 3 Tbsp.
all-purpose flour
- 3 Tbsp.
sugar
- 2 Tbsp.
unsweetened cocoa powder
- 1 tsp.
instant espresso powder
- 1/4 tsp.
baking powder
- 1/4 tsp.
kosher salt
- 3 Tbsp.
milk
- 3 Tbsp.
vegetable oil
- 1/4 tsp.
vanilla extract
- 3 Tbsp.
chocolate chips
Whipped cream and chopped chocolate-covered espresso beans, for topping
Directions
- Step 1Combine the flour, sugar, cocoa powder, instant espresso, baking powder and salt in a 12-ounce microwave-safe mug. Stir well with a fork. Add the milk, vegetable oil and vanilla and stir until smooth, making sure there are no lumps of flour or cocoa in the bottom of the mug. Stir in the chocolate chips.
- Step 2Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, or until a toothpick inserted into the center comes out clean. (Make sure you don’t overcook the cake or it will be dry.) Let cool for 2 to 3 minutes, then top with whipped cream and chocolate-covered espresso beans.
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