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Make this Microwave Peppermint Chocolate Mug Cake for a rich, minty, and gooey chocolate cake that's ready from start to finish in less than five minutes. The recipe makes enough for two!
If you're craving a few more coffee mug dessert recipes, then be sure to try making a Microwave Chocolate Mug Cake or a Microwave Mug Brownie.
The holiday season has officially hit me!
The Christmas tree is up and fully decorated and I've already enjoyed more cups of eggnog than I can count.
I'm also ready to indulge in many, many holiday treats, and attend a few holiday parties. This season I plan for my life to be fully involved in all things tinsel and twinkling lights. I know that we still have a few more weeks to go until the official Christmas day, but I am ready.
Also, is it me, or did the holidays sneak up way too fast this year? It seems like only yesterday I was at the beach in my swimsuit sipping a frozen beverage and now it's time to put on a sweater and listen to Mariah Carey sing 'All I Want for Christmas is You'.
So with that being said, the recipe that I will share with you today is made in the microwave and combines peppermint and chocolate. It's also enough for two so be sure to share it with your favorite person...or just keep them both for yourself because you deserve them 😉
Let's get started!
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Ingredients You'll Need
- All-Purpose Flour - Use plain all-purpose flour to bind all of the ingredients together to form the cake. Gives the cake structure and texture.
- Cocoa Powder - Try to select a high-quality unsweetened cocoa powder to make this a chocolate cake.
- Baking Powder - Be sure to check the date to make sure it has not expired. The baking powder helps to make the cake chewy and fluffy.
- Sugar - Use granulated or cane sugar to add sweetness to the cake.
- Salt - Helps to balance the sweet flavor and prevents the cake from tasting flat. Use any that you prefer, I like to use kosher salt for baking.
- Milk - For this recipe, I prefer to use whole milk. You may use any milk that has a similar thickness as a substitute.
- Oil - A neutral oil is needed to provide fat and moisture to the cake. You may use vegetable or canola oil.
- Chocolate Chips - Semi-sweet chocolate chips work best to melt and add richness to the cake. I prefer to use mini chocolate chips, but you may select any that you would like to use.
- Peppermint Candy - During the holiday season, you can find crushed peppermint candy in many grocery stores. You can also crush up peppermint candy (starlight mints) or candy canes by adding them to a plastic storage bag, closing it, and rolling a rolling pin over it a few times.
See the recipe card below for exact ingredient quantities and instructions.
Step By Step Instructions
Begin the recipe by grabbing two regular-size microwave-safe coffee mugs. Each mug should be able to hold at least 1 ½ cups of liquid to prevent it from overflowing while baking in the microwave.
Using a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, granulated sugar, and salt. Set aside.
In a measuring cup, whisk together the milk and vegetable oil.
Make a small well in the center of the dry ingredients. Pour the wet ingredients into the well and stir to combine. Add the crushed peppermint candy and stir to combine, careful not to overmix.
Divide (pour) the chocolate cake mixture between the two mugs. Top each mug with half of the mini chocolate chips.
Place the mugs inside the microwave and bake for 60 to 120 seconds. Allow the cakes time to rest inside the turned-off microwave for about 20 to 30 seconds before opening the door to carefully remove the mugs. Serve warm and enjoy!
Recipe Tips & Tricks
- Do not over mix the cake batter, especially after you add the wet ingredient to the all-purpose flour mixture. You want to stir the mixture just until all of the ingredients are combined. If the mixture is still slightly lumpy, then it's fine. Over mixing will result in dry and tough cakes.
- Keep in mind that microwave settings vary, so you may need to adjust the time to make sure the cake is cooked, but not overcooked. Start with 30-second intervals, stopping to check how much time is needed. You'll know the cake is done when the texture is still slightly moist.
- For additional mint flavor, you may also add ⅛ teaspoon of mint extract along with the rest of the wet ingredients.
- Before serving, top with some whipped cream and additional crushed peppermint candy for something extra.
Recipe
Microwave Peppermint Chocolate Mug Cake
Equipment
- 1 microwave
Ingredients
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ cup granulated sugar
- 2 teaspoons granulated sugar
- ¼ teaspoon kosher salt
- ½ cup milk
- 2 tablespoons milk
- ¼ cup vegetable oil
- ¼ cup peppermint candy, crushed
- 2 tablespoons mini chocolate chips
Instructions
- Begin the recipe by grabbing two regular-size microwave-safe coffee mugs. Each mug should be able to hold at least 1 ½ cups of liquid to prevent it from overflowing while baking in the microwave.
- Using a small bowl, whisk together the ½ cup all-purpose flour, ¼ cup plus 2 tablespoons of unsweetened cocoa powder, ½ teaspoon baking powder, ¼ cup plus 2 teaspoons of granulated sugar, and ¼ teaspoon salt. Set aside.
- In a measuring cup, whisk together the ½ cup plus 2 tablespoons of milk and ¼ cup vegetable oil. Make a small well in the center of the dry ingredients. Pour the wet ingredients into the well and stir to combine. Add the crushed peppermint candy and stir to combine, careful not to overmix.
- Divide (pour) the chocolate cake mixture between the two mugs. Evenly top each mug with 1 tablespoon of the mini chocolate chips.
- Place the mugs inside the microwave and bake for 60 to 120 seconds. Allow the cakes time to rest inside the turned-off microwave for about 20 to 30 seconds before opening the door to carefully remove the mugs.
- Serve warm and enjoy!
Notes
- Do not over mix the cake batter, especially after you add the wet ingredient to the all-purpose flour mixture. You want to stir the mixture just until all of the ingredients are combined. If the mixture is still slightly lumpy, then it's fine. Over mixing will result in dry and tough cakes.
- Keep in mind that microwave settings vary, so you may need to adjust the time to make sure the cake is cooked, but not overcooked. Start with 30-second intervals, stopping to check how much time is needed. You'll know the cake is done when the texture is still slightly moist.
- For additional mint flavor, you may also add ⅛ teaspoon of mint extract along with the rest of the wet ingredients.
- Before serving, top with some whipped cream and additional crushed peppermint candy for something extra.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 12/19/2014. Updated 12/01/2022.
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Have any comments, questions, or other delicious ideas and ways to enjoy this Microwave Peppermint Chocolate Mug Cake Recipe? Please share them in the comments below!
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