Chocolate Mug Cake

1/4 cup all-purpose flour

2 tablespoon unsweetened cocoa powder

1/4 teaspoon baking powder

2-3 tablespoons granulated sugar

1/8 teaspoon salt

1/4 cup plus 1 tablespoon milk

2 tablespoon vegetable oil

1 tablespoon hazelnut chocolate spread, peanut butter, or mini chocolate chips

In a medium bowl, whisk together the dry ingredients.

Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.

Pour batter into one or two microwave-safe mugs, leaving enough space for the cake to rise without pouring over.

Put hazelnut chocolate spread, peanut butter, or mini chocolate chips in the middle of the batter; just drop it in the middle, no need to push it down as it will sink into the batter when it cooks.

Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).  Microwave mug cake for 70 to 90 seconds on high.

Carefully remove from microwave and enjoy!

Serves 1 or 2.

From Table for Two blog