Chocolate Caramel Mug Cake
Quick, rich, and indulgent! Microwave Choco Caramel Mug Cake with a hint of vanilla, ready in minutes for any chocolate craving.
Ingredients
- 1 ⅛ cups Self-Rising Flour split for better texture: 1 cup All-Purpose Flour + ⅛ cup Cornstarch
- 2 Salted Caramels chopped
- 2 ¼ tbsp Unsweetened Cocoa Powder
- 3 ½ tbsp Granulated Sugar
- ¼ tsp Salt
- ½ tsp Pure Vanilla Extract
- 1 tbsp Vegetable Oil
- 1 Large Egg beaten
- ¼ cup Skim Milk
Instructions
- Prep the Mug: Use a large, microwave-safe mug (approximately 12 oz capacity). Lightly grease the interior with a small amount of vegetable oil.
- Mix the Batter: In the mug, whisk together the flour mixture, cocoa powder, sugar, and salt until well combined.
- Add Wet Ingredients: Pour in the beaten egg, skim milk, and vanilla extract. Whisk until the batter is smooth.
- Add Caramels: Place the chopped caramels at the center of the batter.
- Microwave: Cook on high for 1 minute and 20 seconds to 1 minute and 45 seconds, or until the cake is cooked through and a toothpick inserted comes out clean.
- Serve: Let cool for a minute. Serve warm, dust with powdered sugar if desired.