S’mores mug cake
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A chocolate mug cake topped with cookie crumbs and marshmallows, cooked in the microwave. The base can be mixed and refrigerated up to 24 hours before cooking.
Ingredients
- 3 tablespoons all purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons Cocoa Powder
- 3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
- 3 tablespoons water
- pinch of salt
- 1 ⁄2 teaspoon vanilla extract
- 2 tablespoons cookie crumbs
- 3 marshmallows
Equipment
- mug
Directions
- Stir the base ingredients together in a microwavable mug.
- If you are not cooking it right away, refrigerate for up to 24 hours.
- Microwave for 45 to 60 seconds (this is for 1200W).
- When the cake is firm, add the cookie crumbs and marshmallows on top.
- Microwave for 20 more seconds to soften the marshmallows. Serve warm, ideally with vanilla ice cream.
Notes
A mug that holds about 6 oz (¾ to 1 cup) works best; watch so it doesn’t overflow or overcook. Egg-free. Safety: raw flour; cook until firm.
Nutrition
Serving: 156g | Calories: 774kcal | Carbohydrates: 93g | Protein: 6.7g | Fat: 46g | Saturated Fat: 36g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 72mg | Potassium: 348mg | Fiber: 6.9g | Sugar: 57g | Vitamin A: 0.1IU | Vitamin C: 0mg | Calcium: 62mg | Iron: 4.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 mug); Cocoa Powder counted as unsweetened cocoa, cookie crumbs counted as chocolate chip cookies. Brands and portions vary, so use it only as an approximation.