After making the chocolate caramel cookies, I thought it would be fun to add caramel into a chocolate mug cake. I’ve been obsessed with mug cakes lately. Really obsessed.
I love how easy it is to make, how quickly it is ready, and the minimal clean-up. I love that it serves just one, so I don’t find myself with a dozen mini cakes.
Adding the caramel was a delicious gooey surprise that made the chocolate mug cake even better.
On my first attempt I actually screwed up. I put the caramel into the batter and cooked it and the caramel sunk to the bottom, sticking to the cup. The trick is to put the caramel in when the cake is about 2/3 done.
I really enjoyed this cake. It’s even better than the plain chocolate cake. I’ll definitely be experimenting with mug cakes some more to see what else I can come up with.
Chocolate Caramel Mug Cake
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
4 tablespoons all purpose flour
4 tablespoons white granulated sugar
1/2 tsp baking powder
2 1/2 tablespoons unsweetened cocoa powder
3 1/2 tablespoons milk
splash of vanilla extract
3 1/2 tablespoons oil
1 1/2 tbsp caramel (or 2 caramel candy squares)
Combine all ingredients except caramel in an oversized coffee mug. Whisk well with a fork until smooth. Microwave on high for 50 seconds. Cake should have started to turn solid form but still somewhat liquidy. Remove cup from microwave and add in caramel to the center of the cake. Push it slightly down so that the chocolate batter covers the caramel, but you don't want to push it too far down as the caramel will sink while cooking. Cook for an additional 40 seconds and check if batter is done. If it is is still gooey, cook for an additional 30 seconds. Mine was done at 1 min 45 seconds (total cook time including 50 seconds before adding caramel sauce). Cool for a few minutes before serving while still warm.
Adapted from Family Kitchen