This rich chocolate mug cake has a touch of espresso, heightening the bittersweet tones of the chocolate and making this mug cake even more pleasurable.
I’ve been tweaking my chocolate mug cake recipe and I’m in love with the newest version. It’s still really easy, but now with a deeper chocolate flavor and a more moist cake.
The hint of espresso made me think of coffee, so I brought out my coffee set and cooked the cake in the coffee cup. I think this presentation may be fun for a dinner party too.
Chocolate Espresso Mug Cake
Ingredients
- 1/4 cup semisweet chocolate chips
- 3 tbsp fat free milk
- 2 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp espresso powder
- 1/2 tbsp vegetable oil
Instructions
- Combine chocolate and milk into an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted. Add in flour, baking powder, espresso, oil and whisk until batter is smooth.
- Cook in microwave for about 1 minute. Top of cake should be dry and sharp knife inserted should come out clean. Let cake cool a few minutes before eating. Cake is best consumed within a few hours of it being cooked.
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.
Can it be instant coffee powder or does it have to be espresso ?
espresso because it will dissolve when it is cooking
Even though my brother is only 11, he LOVES espresso mug cake!
that’s awesome! i actually loved coffee as a kid. My mom would let me drink the decaf.
my sister and I make mug cakes all the time, can’t wait to make this one for her!
Hope you enjoy it!