Mexican Hot Chocolate Mug Cake

By mirelsonp

Recipe source: Southern Living

Ingredients

• DRY MIX
• 1/4 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1/8 teaspoon kosher salt
• 2 tablespoons unsweetened cocoa
• 2 tablespoons chopped toasted pecans
• 2 tablespoons bittersweet chocolate chips
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 3 tablespoons mini marshmallow
• ADDITIONAL INGREDIENTS
• 1/4 cup whole milk
• 3 tablespoons canola oil
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Step 1
For each cake, combine all-purpose flour, granulated sugar, kosher salt, unsweetened cocoa, chopped toasted pecans, bittersweet chocolate chips, baking powder, and cinnamon in a small food-safe gift bag. Place mini marshmallows in a separate bag. Place both bags inside a 12-oz. microwavable mug.

Step 2
To prepare each cake, stir whole milk, canola oil, and vanilla extract into the dry ingredients in mug. Microwave on HIGH until cake rises and is cooked through, 60 to 90 seconds. Remove from microwave; sprinkle marshmallows on top. Microwave on HIGH 5 more seconds. Serve immediately.