Peppermint Chocolate Mug Cake- a minty, chocolate microwave cake perfect for winter. Best eaten warm during these cold months.
I’ve been on a peppermint crushing kick lately. Smashing the little peppermint candies with a meat mallet is pretty fun. Of course, I need an excuse for crushing them. So I’ve been making peppermint flavored desserts- like this peppermint chocolate mug cake.
Five minutes is all you’ll need to assemble this cake. It cooks in one minute and then it’s ready to eat. I love warm chocolate cake, especially with the chilly weather.
And how cute is this mug? Now that it’s December, I can break out all my holiday mugs. I love holiday mugs. I secretly use some of the year-round when it’s just me. This one is from Shirley J. I haven’t really gotten into the whole mustache thing that’s been popular this year, but I like this one. It sort of reminds me of Santa.
Peppermint Chocolate Mug Cake
This minty chocolate cake is perfect for winter. Best eaten warm during these cold months.
- 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)
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.