Chocolate caramel mug cake
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A chocolate mug cake with pecans, chocolate chips and soft caramel pieces, cooked in the microwave. Topped with marshmallow creme or ice cream and a drizzle of caramel.
Ingredients
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon finely chopped pecans
- 1/4 teaspoon baking powder
- Pinch of kosher salt
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- Splash of vanilla
- 1 tablespoon semisweet chocolate chips
- 2 individually wrapped soft caramel squares cut in half
- 1 heaping tablespoon marshmallow creme or vanilla ice cream for serving
- Caramel sauce for serving
Equipment
- mug
Directions
- In a 12-ounce microwave-safe mug, mix the dry ingredients, then add the milk, oil, and vanilla and stir until smooth.
- Fold in the chips and caramel pieces so they are buried in the batter, then wipe the rim of the mug clean.
- Microwave on high for 90 seconds. Let cool for 1 to 2 minutes.
- Add marshmallow creme or ice cream on top and drizzle with caramel sauce.
Notes
Egg-free. Safety: raw flour; cook through.
Nutrition
Serving: 197g | Calories: 819kcal | Carbohydrates: 87g | Protein: 8g | Fat: 54g | Saturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 6mg | Sodium: 194mg | Potassium: 359mg | Fiber: 5.9g | Sugar: 59g | Vitamin A: 86IU | Vitamin C: 0.2mg | Calcium: 172mg | Iron: 3.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); milk counted as whole milk. Brands and portions vary, so use it only as an approximation.