Andes Chocolate Mints Mug Cake
This mug cake has only four ingredients. And it tastes just like Andes mints.
There is something about Andes mints. I get so excited when restaurants offer them as after-dinner mints or when hotels leave them on the pillows at night.
Earlier last month, I spent a good amount of time in another office building for some work meetings. The company I was visiting had Andes mints everywhere. They were at the front reception desk, in every conference room, at the lunch area, etc. You couldn’t miss them. I couldn’t resist grabbing one or two on my way out and munching on a few during breaks. I was glad to see I wasn’t the only one. Everyone else was doing the same.
For a while, I had a few stashed in my purse. You know, for those moments when you just have to have a piece of emergency chocolate. It was a great idea except I forgot they were in there. And then I went on a trip and it was really warm and I came home to find the chocolates had melted all over the inside of my new cream colored purse. And all over my keys. Ugh. That was a pain to clean.
Anyhow, Andes mints have been on my mind for a while, so I decided to bake a mug cake after buying a bag to console my grief over those melted chocolate candies.
This cake came out beautifully. Super fast and easy like all the other mug cakes I’ve made. The entire cake is only four ingredients! And it tastes just like Andes mints but in a cake form.
- 6 Andes Mints
- 4 tablespoons milk
- scant 4 tbsp all purpose flour
- 1/4 tsp baking powder
All images and content are © Kirbie's Cravings.
In an oversized microwaveable mug, place in unwrapped chocolates and 3 tbsp of milk (reserve 1 tsbp). Microwave for about 20 seconds. Using a fork, stir to melt chocolate. Chocolate should melt and mix with the milk, though the milk will likely have little chocolate flecks still. Microwave again for another 20 seconds. Stir again with fork until melted chocolate is uniform.
Add in the flour and baking powder. Stir with a small whisk. Batter will be thick. Add in remaining 1 tsbp of milk and stir again. Batter should become more liquidy. Make sure no flour lumps remain.
Cook in microwave for 1 minute. Cake surface should be dry. Let cake cool to completely set before digging in (about 30 minutes). You can eat the cake warm too, but the crumbs will still be loose.