Ingredients
¼ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
¼ teaspoon baking powder
2 tablespoons granulated sugar
⅛ teaspoon salt
¼ cup plus 1 tablespoon milk
2 tablespoons vegetable oil
1 tablespoon mini chocolate chips
Instructions
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, sugar, and salt.
Add milk and vegetable oil to the dry ingredients and whisk until the batter is smooth and free of lumps.
Pour the batter into a microwave-safe mug that holds at least 12 ounces.
Drop the mini chocolate chips into the center of the batter without stirring.
Place the mug on a paper towel in the microwave to catch any overflow.
Microwave on high for 70 seconds.
Let cool for 30 to 60 seconds before enjoying.
Notes
Use a mug at least 12 oz to prevent overflow.
Adjust sweetness by adding an extra tablespoon of sugar if desired.
For dairy-free, substitute any plant-based milk.
Microwave wattage may affect cook time; start with 60 seconds if your microwave is 1100 watts or higher.
- Prep Time: 1 minute
- Cook Time: 1 minute
- Category: Mug Cakes
- Method: Microwave
- Cuisine: American