Chocolate Peppermint Mug Cake

By MJH

Number of servings (yield): 1

Ingredients

• 1 16oz Microwave-safe coffee mug
• 4 tbsp all purpose flour
• 4 tbsp sugar
• 3 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 tbsp coconut oil (other vegetable oils will also work)
• 3 tbsp buttermilk (regular milk will work just fine)
• 1 egg, lightly beaten
• 2 tbsp hot coffee
• 1/4 tsp mint extract
• 1 crushed peppermint candy cane, divided
• Dollop of marshmallow fluff or frosting.

Preparation

Step 1

Place all ingredients (minus crushed candy cane) in the mug and mix together, being sure to scrape the bottom and sides to incorporate all dry ingredients into the wet.
Add half the crushed candy cane and mix well.
Place in microwave and bake on high for 2 to 2-1/2 minutes.
Cake is done when it is no longer wiggly-wet.
Remove from microwave and let stand for a couple minutes — it’ll be hot!
Top with frosting or marshmallow fluff and sprinkle with remaining crushed candy cane.