Microwave Chocolate Mug Cake

Weekends call for something special. How about an effortless Microwave Chocolate Mug Cake with Peanut Butter Cups? A sweet treat ready in less than a minute.

Today's pastry chef is my 7 year old. My kiddo enthusiastically prepped and microwaved this tiny double chocolate cake. I played the sous chef, providing all the ingredients.... clicking pictures. We both had fun baking together. Hope you all love my mini chef's baking venture.

Ingredients:

All Purpose Flour/Maida - 2 tbsp

Unsweetened Cocoa Powder - 2 tbsp

Light Brown Sugar or Sugar - 2 tbsp

Whole Milk - 4 tbsp

Oil or melted butter - 1 tbsp

Green Cardamom Pods/Elaichi - 2 (seeds only)

Baking Powder - 1/4 tsp

Salt - 1/8 tsp

Peanut Butter Cups or any other chocolate topping

How to make a Microwave Chocolate Mug Cake with Peanut Butter Cups?

Crush the cardamom seeds in a mortar pestle. Instead of cardamom, use any flavor of your choice - cinnamon powder, vanilla extract, almond extract and so on.
In a dry microwave safe mug, add the dry ingredients - all purpose flour, cocoa powder, sugar, baking powder, powdered cardamom and salt.

Next, add the liquids - milk and oil. Whisk well.
Finally, top it with peanut butter cups or chocolate kisses or chocolate chips or shaved chocolate bar. 4 peanut butter cups made it too sweet for me. My kiddo loved it. Based on your preference, add more or less of the sweet toppings.

Microwave for 50 seconds. Let the cake cool in the mug for 5 minutes. Cake will continue to cook a little in the hot mug. Depending on your microwave, cooking time may vary.

Enjoy! See you soon with more mug cake recipes.

Comments

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