Chocolate Caramel Mug Cake
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1362
- Total Fat
- 56
- Saturated Fat
- 8
- Carbohydrates
- 225
- Dietary Fiber
- 8
- Sugar
- 61
- Protein
- 11
- Cholesterol
- 12
- Sodium
- 956
- Total: 10 min
- Active: 5 min
Ingredients
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon finely chopped pecans
1/4 teaspoon baking powder
Pinch of kosher salt
3 tablespoons milk
3 tablespoons vegetable oil
Splash of vanilla
1 tablespoon semisweet chocolate chips
2 individually wrapped soft caramel squares, cut in half
1 heaping tablespoon marshmallow creme or vanilla ice cream, for serving
Caramel sauce, for serving
Directions
- Put the flour, sugar, cocoa, pecans, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil and vanilla and mix well until smooth. Add the chocolate chips and caramel pieces and submerge them in the batter. Wipe the mug to clean.
- Microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave before topping with the marshmallow creme (or vanilla ice cream) and drizzling with caramel sauce.