Description
A quick and easy single-serving mug cake that combines creamy chocolate with a refreshing peppermint punch and a crunchy candy cane topping, perfect for cozy winter nights.
Ingredients
Scale
- 4 tbsp all-purpose flour (30 g)
- 2 tbsp unsweetened cocoa powder (10 g), preferably Dutch-processed
- 3 tbsp granulated sugar (38 g)
- 1/4 tsp baking powder (1 g)
- Pinch of salt
- 3 tbsp milk (45 ml), whole or 2%, or almond/oat milk for dairy-free
- 2 tbsp vegetable oil (30 ml)
- 1/4 tsp vanilla extract (1 ml)
- 1/8 tsp peppermint extract (a few drops)
- 1 tbsp mini chocolate chips (15 g), optional
- 2 small candy canes, crushed
- 1 tbsp powdered sugar (8 g), optional
Instructions
- Lightly grease the inside of a microwave-safe mug (10-12 oz capacity) with vegetable oil or butter.
- In the mug or a small bowl, combine 4 tbsp all-purpose flour, 2 tbsp unsweetened cocoa powder, 3 tbsp sugar, 1/4 tsp baking powder, and a pinch of salt. Stir well to distribute evenly.
- Add 3 tbsp milk, 2 tbsp vegetable oil, 1/4 tsp vanilla extract, and 1/8 tsp peppermint extract. Mix thoroughly until smooth with no dry spots. Fold in 1 tbsp mini chocolate chips if using.
- Place candy canes in a zip-top bag and crush with a rolling pin or heavy bottle until a mix of small chunks and fine crumbs forms. Reserve about a teaspoon for garnish.
- Sprinkle most of the crushed candy canes over the batter surface.
- Microwave on high for 70-90 seconds, checking at 70 seconds. The cake should be set but moist; avoid overcooking.
- Carefully remove the mug, sprinkle reserved candy cane crumble and powdered sugar on top. Let cool for 1-2 minutes before serving.
Notes
If peppermint flavor is too strong, reduce extract amount. Avoid overcooking to prevent dryness. Use a mug with at least 10-12 oz capacity and fill no more than halfway to prevent overflow. Let cake rest after microwaving to finish setting. For gluten-free, use gluten-free flour blend; for dairy-free, substitute milk with almond or oat milk.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake (single s
- Calories: 375
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 2.5
- Carbohydrates: 50
- Fiber: 3
- Protein: 4
Keywords: peppermint mug cake, hot chocolate mug cake, candy cane crumble, quick dessert, microwave mug cake, peppermint dessert, holiday treat