Peppermint Chocolate Mug Cake
This minty chocolate cake is perfect for winter. Best eaten warm during these cold months.
Ingredients
- 1/4 cup semisweet or milk chocolate chips
- 3 tbsp low fat or fat free milk
- 1/2 tbsp vegetable oil
- 3 tbsp all purpose flour
- 1/4 tsp baking powder
- 2 peppermint candies, finely crushed (you can also substitute with 1/4 tsp peppermint extract)
Instructions
- In a microwave-safe mug, combine chocolate, milk and crushed peppermint. Microwave for about 40 seconds. Stir with a whisk until chocolate is completely melted and the candies are mostly melted.
- Add in flour, baking powder and oil. Stir with whisk until batter is smooth. Cook in microwave for about 1 minute. Top of cake should look done and dry to the touch. Let cool for a few minutes before eating.
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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