Mexican Chocolate/Salted Caramel Cake in a Mug

By Deep Creek Diva, allrecipes

"I had this at friend's house and had to have the recipe! He didn't know where he got it but he knows the date - it was on the receipt he wrote the recipe on. Great when you want just one serving of dessert."

Nutrition:

12 m 1 servings 633 cals

Ingredients

•     2 tablespoons all-purpose flour
•     3 tablespoons white sugar
•     2 tablespoons unsweetened cocoa powder
•     2 tablespoons chocolate chips
•     1/4 teaspoon baking powder
•     1 pinch salt
•     1 pinch cayenne pepper
•     1 pinch ground cinnamon
•     3 tablespoons milk
•     1 tablespoon canola oil
•     1 egg, beaten
•     1/2 teaspoon vanilla extract
•     2 individually wrapped caramels, unwrapped and halved
•     1 pinch kosher salt

Time:

• Prep- 10 m
• Cook- 2 h 
• Ready In- 12 m

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Directions

1. Mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. Whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture. Lightly press caramels into kosher salt.
2. Pour batter into a microwave-safe mug; top with salted caramels.
3. Cook in microwave until desired consistency is reached, 75 to 100 seconds.

Footnotes
Cook's Notes:

I mix up single servings and store in an airtight container for a quick snack. You can add wheat germ or flax seed to make it healthier (and you feel better about it). Also, try it with carob powder if you want.

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