So with Easter now over, do you still have a lot of leftover chocolate Easter candy? If so, this is a great way to get rid of some. While most leftover candy recipes involve just throwing some candy into batter, this recipe uses up much more candy by using the candy to create the chocolate cake base too.
This recipe should work for most mini chocolate Easter candies like M&M’s, mini chocolate eggs, etc.
Not only is it a great way to use up a good amount of leftover candy, but it’s also super simple since it’s only 4 ingredients.
I used m&m’s for this version. The m&m’s are melted down creating the chocolate base. I added a couple more m&m’s on top to help decorate the cake.
Leftover Easter Candy Mug Cake
- 1/4 cup M&M's or other mini chocolate candy
- scant 1/4 cup all purpose flour
- 1/4 tsp baking powder
- 4 tbsp milk
- additional M&M's for decoration optional
- In a microwaveable mug put candies and 3 tbsp of milk (saving 1 tbsp for later). Microwave for about 20 seconds. Careful to not microwave too long or else milk will spill over. Stir chocolates in milk with fork to dissolve. Chocolate should melt, though may appear gritty. Microwave for another 20 seconds. Chocolate should melt further and thicken. Stir again with fork.
- Add in flour and baking powder. Stir with a small whisk until batter is smooth. Batter will be quite thick. Add in the remaining 1 tbsp of milk and stir to thin out batter. Add a few additional m&m's (5-6) on top if desired.
- Cook in microwave for 1 minute. Surface of cake should be dry.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.