Mug cakes are rapidly becoming more and more popular, and there are more than a gazillion recipes for just about any type now, although as I have mentioned in my previous mug cake post (Chocolate-Peanut Butter Mug Cake) it’s still hard to find a recipe which has a cake that isn’t too dry, too crumbly, or just not tasty. So I have resorted to trying out a bunch of recipes for a cinnamon and chocolate one myself, and this one is pretty darn good, if I do say so myself.
So, without further ado:
MAKES: 1 Large cake or 2 Small ones
- 2 teaspoons unsweetend cocoa
- 2 tablespoons brown sugar
- 3/4 teaspoon cinnamon
- 1 tablespoon unsalted butter (softened)
- 1/4 cup milk
- 3 tablespoons flour
- 1/4 teaspoon baking powder
- 1 tablespoon chocolate hazelnut spread, or a handful of chocolate chips
- 1/4 teaspoon icing sugar
- 1/4 teaspoon cinnamon
In a microwave safe mug, whisk the sugar, cinnamon, flour and baking powder well.
Mix in the butter and whisk in the milk little by little until smooth.
If you want to make two cakes :
Split the batter into two small microwave safe mugs
Drop a tablespoon of the chocolate spread in the middle of each and swirl it at the top, or add in the chocolate chips.
Microwave at HIGH for 70 seconds.
Wait until till it cools and sift the icing sugar-cinnamon mix on top.