As promised, I have another quick, fun and super rich mug cake recipe to share, and just in time. It’s frigid in Philadelphia today. The kind of day where the wind bites at your skin, your eyes tear up, and you can actually feel your tears start to solidify on your cheek. The kind of day where you desperately crave something hot to stick to your ribs and warm you from the inside out. February days here are no joke, with windchills in the negative teens. Brrr.
It’s the perfect kind of day for a quick, piping hot dessert that brings to mind the nostalgic flavors of summers past. That’s right, campfire s’mores with oozing melty chocolate and perfectly toasted marshmallowy gooey goodness. Except, let’s whip it up in a deliciously fudgey cake that only takes a few minutes to make.
Yeah, now we’re talkin’!
- A microwave safe mug
- 2 tablespoons graham cracker crumbs
- 3 tablespoons salted butter, melted
- 2 tablespoons granulated sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- ¼ cup self-rising flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup chocolate chips
- Marshmallows for topping, or marshmallow fluff
Melt 3 tablespoons butter in the microwave (about 30 seconds). Pour a small amount (less than ¼ of the butter you melted) into your microwave safe mug. Add 2 tablespoons graham cracker crumbs to the mug and stir until moistened. With your fingers or the back of a spoon, press graham cracker crumbs into the bottom of the mug.
Add half of the chocolate chips to the bowl containing the larger quanity of melted butter, and microwave for an additional 20-30 seconds, or until chocolate is melted. Stir and set aside.
In another bowl, whisk together egg, sugar and vanilla extract. Add flour, and stir. Once combined, add cocoa powder and stir. Batter should be thick and smooth. Add reserved melted butter and chocolate mixture, and stir to combine. Fold in remaining chocolate chips, reserving a handful for a topping.
Spoon half of the batter mixture into the mug, forming a layer on top of the graham cracker crumbs. Add a dollop or two of marshmallow fluff, or a few marshmallows.
Carefully spoon the remaining batter on top.
Place mug on top of a microwave safe plate (easier than cleaning your microwave if you have an overflow), and microwave for 1 ½ to 2 minutes. Top with an additional dollop of marshmallow and the reserved chocolate chips, and microwave for an additional 5-10 seconds to melt slightly.
Dig in and let the warm flavors of summer wash over you, and rid you of the winter blues!
Winter? What winter?
Love this? Try my Decadent Nutella Chocolate Mug Cake.