LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Mexican Chocolate Mug Cake
| Mexican Chocolate Mug Cake | Print |
Recipe By: Alice Morrow
Mexican Chocolate Mug Cake
Ingredients
- 2 T. unsalted butter
- ½ wheel Mexican chocolate, chopped
- 1 large egg
- 3 ½ T. milk
- ¼ t. vanilla extract
- ¼ c. packed brown sugar
- 2 T. unsweetened cocoa powder
- 2 T. self-rising flour
- Pinch of Kosher salt
Instructions
- Combine butter and Mexican chocolate in large mug.
- Microwave for 30-60 seconds until melted.
- Whisk with fork to combine.
- Whisk in the egg.
- Stir in milk, vanilla, brown sugar and cocoa.
- Add the flour and salt.
- Beat the batter until smooth.
- Divide the batter between two mugs.
- Microwave separately for 1 ½ to 2 ½ minutes each until risen and firm.
Notes
*****Topping Ideas: Whipped cream, caramel sauce, shaved chocolate, a dusting of ground cinnamon or chopped pecans.
If you cannot find Mexican chocolate, you can simulate it by adding ⅛ t. of cinnamon to ¼ c. semisweet chocolate chips. If doing this be sure to use Mexican cinnamon, it is readily available in sticks at Mexican markets. Easily pulverized in coffee grinder.
If you cannot find Mexican chocolate, you can simulate it by adding ⅛ t. of cinnamon to ¼ c. semisweet chocolate chips. If doing this be sure to use Mexican cinnamon, it is readily available in sticks at Mexican markets. Easily pulverized in coffee grinder.
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