Minute Chocolate Mug Cake

Ingredients

• Servings: 2
• 1 large egg
• 1/4 cup white sugar
• 1 pinch salt
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons butter, melted
• 1 tablespoon vegetable oil
• 1/8 teaspoon vanilla extract
• 1 tablespoon unsweetened shredded coconut
• 2 tablespoons toasted sliced almonds
• 1 1/2 tablespoons miniature semisweet chocolate chips
• 3 tablespoons milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon confectioners' sugar
• 1/4 teaspoon unsweetened cocoa powder, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 17 mins


• whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
• place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. pour flour mixture over batter and whisk just until you can't see visible flour.
• divide batter evenly between 2 coffee cups. gently tap the cups on a work surface to eliminate air .
• place cups into microwave oven, one at a time. microwave each cup on high for 45 seconds. nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. cooked cake will collapse after microwaving. remove from oven and let cool 2 to 3 minutes.
• lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. place each coffee cup a saucer and serve.