Mexican Chocolate/Salted Caramel Cake in a Mug recipe
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- 2 tablespoons all-purpose flour 3 tablespoons white sugar 2 tablespoons unsweetened cocoa powder 2 tablespoons chocolate chips ¼ teaspoon baking powder 1 pinch salt 1 pinch cayenne pepper 1 pinch ground cinnamon 3 tablespoons milk 1 tablespoon canola oil 1 egg, beaten ½ teaspoon vanilla extract 2 individually wrapped caramels, unwrapped and halved 1 pinch kosher salt
Nutrition Info
- 632.6 caloriescarbohydrate: 88.1 gcholesterol: 191.1 mgfat: 29.5 gfiber: 5.8 gprotein: 13.4 gsaturatedFat: 8.3 gservingSize: -sodium: 665.4 mgsugar: 65.2 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chocolate/Salted Caramel Cake in a Mug
Directions
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Mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. Whisk milk, canola oil, egg, and vanilla extract together in a separate bowl, stir into flour mixture. Lightly press caramels into kosher salt.
Pour batter into a microwave-safe mug, top with salted caramels.
Cook in microwave until desired consistency is reached, 75 to 100 seconds.