Andes Mints Chocolate Mug Cake
This mug cake has only four ingredients. And it tastes just like Andes mints.
Ingredients
- 6 Andes Mints
- 4 tablespoons milk
- scant 4 tbsp all purpose flour
- 1/4 tsp baking powder
Instructions
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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