Ingredients

Scale

6 tablespoons self-raising flour4 tablespoons light brown sugar1 large egg2 tablespoons melted butter2 tablespoons vegetable oil4 tablespoons warm milk1/4 teaspoon vanilla extract2 tablespoons caramel2 crushed shortbread biscuits or chopped Twix bars3 pieces milk chocolate

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk the egg, melted butter, vegetable oil, warm milk, and vanilla extract together in a microwave-safe mug.

2. Add the light brown sugar and self-raising flour. Stir until the batter is smooth.

3. Drop the caramel into the center of the batter. Add the crushed shortbread biscuits or chopped Twix bars, then gently press the milk chocolate pieces on top.

4. Microwave on High for 60 to 90 seconds, depending on your microwave’s power, until the cake has risen and the center is set.

5. Let the cake cool slightly before serving.

Notes

Use warm milk for a smoother batter.

Do not overmix after adding the flour.

Microwave times vary depending on wattage.

Let the cake cool for 1 to 2 minutes so the caramel thickens slightly.

Best enjoyed immediately after cooking.

Author: Rita
Prep Time: 5 minutes
Cook Time: 1 minute 30 seconds
Category: Chocolate Mug Cakes
Method: Microwave
Cuisine: American

Nutrition

Serving Size: 1 mug cake
Calories: 620
Sugar: 39 g
Sodium: 310 mg
Fat: 31 g
Saturated Fat: 13 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 76 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 215 mg