Chocolate Mug Cake For Two

**I’m giving away three Annie’s Organic Rising Crust Pizzas.  Don’t forget to enter!**

If I keep cookies in the house, my husband and I eat them.  Quickly.  I use the excuse of, “Well, if I eat them all now, then I won’t have them anymore.”  Stupidest thing ever, right?

These individual mug cakes solve that problem.  You can dress ‘em up any way you like.  We like to put chopped pecans, coconut and chocolate chips in ours, but you can put peanut butter chips, toffee,  almonds, whatever you like in there.  And the best part is that they’re single serving.

Of course it defeats the purpose if you make them every night.  But that’s beside the point.

Here’s how we make it:

Chocolate Mug Cake
Serves 2


Ingredients:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 4 Tbsp cocoa powder
  • pinch of salt
  • 1/2 tsp baking powder
  • 4 Tbsp oil
  • 4 Tbsp milk
  • 1 egg
  • cooking spray
  • Any add-ins you like, such as nuts, chocolate chips, peanut butter chips, etc.
Directions:
  1. Combine dry ingredients in a small bowl, and then stir in the rest of the ingredients.  Divide into two coffee mugs sprayed with cooking spray.
  2. Microwave for 60-70 seconds.  The top may look a little wet but if you let it sit for a minute it should soak back in.
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5 comments

  1. Jocelyn

    I know what you mean about cookies being in the house and getting eaten!! The sweet tooth always wins:-( I love the idea of only having one small mug cake! Enough to satisfy the craving but no more to snack on!!!

  2. Pingback: Chocolate Hazelnut Mug Cake – Low Carb and Gluten-Free | All Day I Dream About Food

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