- 3 tbsp cookie butter spread
- 1/4 tsp baking powder
- 4 tbsp all purpose flour
- 4 tbsp low fat milk
- 2 dark chocolate truffle balls
In a microwave-safe mug (an 8 oz is fine as the cake doesn't rise too high), add the first four ingredients. Mix with a small whisk vigorously until batter is smooth. Place truffle balls into the center of the batter, pushing them in until they are completely covered or almost completely covered.
Microwave your cake for 45-55 seconds. Cooking time may vary slightly depending on your microwave. I recommend stopping earlier rather than later to check on the progress of the cake. Cake is done when it puffs up and looks mostly cooked, but may still be slightly gooey around the edges. Careful not to overcook if you want to maintain the gooey chocolate center. Let it cool a minute or two before eating. Cake is best consumed warm.