High Altitude Chocolate Mug Cake
A quick and easy chocolate mug cake for one, mixed directly in a coffee cup, and baked in the microwave.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Coffee Cup or Mug (12 oz capacity)
Ingredients
- 3 ½ tbsp all-purpose flour
- 1 ½ tbsp granulated sugar
- 1 tbsp unsweetened Dutch processed cocoa powder
- ¼ tsp baking powder
- small pinch salt
- 3 tbsp whole milk
- 2 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- 1 tbsp chocolate chips
Instructions
- Lightly brush the inside of your coffee cup with softened butter, or spray with non-stick baking spray.
- In the cup, use a small whisk to combine the flour, sugar, cocoa powder, baking powder and salt.
- Add the milk, melted butter and vanilla, and whisk until smooth. Sprinkle the top of the batter with the chocolate chips.
- Microwave the cake on high for about 60-90 seconds, until the cake is puffed and set.Times will vary based on the wattage of your microwave. You may need more or less time depending on your microwave, as well as if you added other mix-ins to your cake batter. Mine is 1000W, and I found that 65 seconds was just right.
- Let the cake cool for 1 minute, then top with a scoop of ice cream, salted caramel sauce and extra chocolate chips if you like, and serve immediately.
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