Sweeten Up Your Valentine's Day With This Quick Mug Cake - Parade

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When you’re craving a little something sweet and chocolatey, a mug cake provides near-instant gratification. While these little cakes are simple to make, every ingredient counts, so be sure to use high-quality cocoa powder, butter and add-ins. — Frances Largeman-Roth

Basic Chocolate Mug Cake

By Frances Largeman-Roth

Ingredients

1 Tbsp whole-wheat flour
1 Tbsp all-purpose flour
¼ tsp baking powder
2 tsp unsweetened cocoa powder
2½ tsp sugar
pinch salt
1 tsp melted unsalted butter
1 Tbsp vanilla whole milk yogurt
1 Tbsp 2% milk
⅛ tsp vanilla extract

Directions

Spray 6-oz mug with cooking spray and set aside.
In small bowl, thoroughly combine whole-wheat flour, all-purpose flour, baking powder, unsweetened cocoa powder, sugar and salt.
In another small bowl, whisk together melted butter, yogurt, milk and vanilla extract.
Pour wet ingredients into dry and combine. Spoon mixture into mug.
Microwave 35 seconds. If cake doesn’t look set, cook another 10 seconds. Allow cake to sit 1 minute after removing from microwave.

Kitchen Counter

Serves 1. 155 calories, 5g fat, 4g protein, 26g carbs, 2g fiber

Cook's Note

Variations:

Mint Cookie: Add ⅛ tsp peppermint extract to wet mixture and one crumbled chocolate sandwich cookie (like Oreo) to dry mixture. Garnish cake with ½ cookie.

Chocolate-Raspberry: Add ⅓ cup raspberries to wet mixture and 1 Tbsp mini chocolate chips to dry mixture. Top finished cake with 1 Tbsp whipped cream and raspberries.

Peanut Butter: Add 2 tsp creamy peanut butter to wet mixture and 1 tsp peanut butter chips to dry mixture. Sprinkle another 1 tsp peanut butter chips on top before microwaving.

Salted Caramel: Microwave 2 small caramels (such as Kraft) for 25-30 seconds, until melted. Add to wet mixture. Break up 2 pretzel twists and add to dry mixture. Top finished cake with 1 additional pretzel twist and 1 additional melted caramel.

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