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  • ¼ cup all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • 2 tablespoon granulated sugar (can add 1 tbsp. more if you like it a bit sweeter)
  • ⅛ teaspoon kosher salt
  • ¼ cup + 1 tbsp. Milk
  • 2 tablespoon vegetable oil
  • 1 tablespoon hazelnut chocolate spread or mini chocolate chips
  • Whisk the dry ingredients together in a bowl
  • Whisk in the milk and oil until the batter is smooth
  • Pour the batter into mug, leaving enough space for the cake to rise without spilling over
  • Add the hazelnut spread or chocolate chips to the batter
  • Microwave for 70 seconds 
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chocolate mug cake