Mug cakes are just about the easiest recipe to make since you simply MICROWAVE it. It takes about five minutes and you’ve got yourself a single-serving cake. You can even simplify it even more by taking a few tablespoons of cake mix, an equal amount of liquid (soda works well!), and microwaving that. Dead easy. Really delish. And you’re not left with a giant cake to taunt you on the counter.
If you’ve been here before, you may remember this unicorn tracks mug cake I made a while back. It’s a little more involved since it’s low carb, but just as fun.
Originally I wanted this to just be a coffee mug cake to be just really meta. Coffee in a mug… cake. You get it. But then I remembered the joy that is Mexican hot chocolate and decided to spice it up with chocolate, cinnamon, and a little chili powder. I had previously done this with these Mexican hot chocolate brownie donuts. A little spice, a lot of sweet, and it’s all so good.
I had also planned to incorporate some chocolate-covered espresso beans and totally forgot to add them. Are you kidding me? I went ahead and re-made it a day later, but this is the original. Feel free to totally add those in, though. They’ll amp this up hardcore.
While writing another post for my day job, I spied this gorgeous ceramic mug that looks like carved wood! I’m seriously considering snagging it since I think it’d make these dark mug cakes look so rich:
Let’s see the steps to make this super easy Mexican chocolate coffee mug cake…
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Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup sugar or sugar substitute
- 2 Tbsp unsweetened cocoa powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 3 Tbsp milk (I used cashew milk)
- 2 Tbsp vegetable oil
- 1 Tbsp of espresso or strong coffee
- 1/4 tsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp chili powder, or to taste
Instructions
- Combine dry ingredients in a large mug. Mix well.
- Add milk, oil, espresso, and vanilla. Stir until smooth.
- Microwave on high for 60 seconds.
- Allow to rest for 2 minutes. Sprinkle with cinnamon or powdered sugar to serve. Spoon on whipped cream if desired.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Recipe adapted from Mokabees
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
