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Microwave Chocolate Mint Cake

Okay, imagine this: you’re craving a rich, chocolaty treat, but the idea of turning on the oven feels like a total commitment. Enter this microwave chocolate mint cake—a total game changer! It’s like magic happening in your microwave, turning simple ingredients into a moist, fudgy cake with a fresh minty twist faster than you can blink. The great part? You get that deep chocolate aroma filling your kitchen, and the bright hint of mint that makes it feel just a little fancy. Seriously, it’s perfect for those moments when you want a decadent dessert that’s fuss-free and surprisingly quick. You’ll love how the texture is perfectly soft but never soggy, and bonus: no timer disasters—just pure sweet satisfaction in under 5 minutes of cooking!

Quick Facts

Yield: Serves 2–3
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes

Ingredients

For the Main Dish:

⅓ cup all-purpose flour
¼ cup granulated sugar
2 tbsp unsweetened cocoa powder
¼ tsp baking powder
Pinch of salt
3 tbsp whole milk
2 tbsp vegetable oil
¼ tsp peppermint extract (adjust to taste)
2 tbsp chocolate chips or chunks (optional but highly recommended!)

How I Make It

Step 1:

In a microwave-safe mug or small bowl, whisk together all-purpose flour, sugar, cocoa powder, baking powder, and a pinch of salt. Mixing the dry ingredients first ensures even flavor and that lift from the baking powder later.

Step 2:

Add in the milk, vegetable oil, and peppermint extract. Stir gently until the batter is smooth and shiny—no lumps, please! If it feels too thick, a splash more milk can help, but keep it thick enough to hold the cake shape.

Step 3:

Fold in the chocolate chips (if using) so bits of melty chocolate surprise you in every bite. Trust me, it’s worth it.

Step 4:

Pop your mug or bowl into the microwave and cook on high for about 90 seconds. Since microwaves vary, check at 70 seconds and use a toothpick to test—when it comes out mostly clean with a few moist crumbs, you’re golden.

Step 5:

Let the cake rest for a minute. It will finish cooking with residual heat and become super tender. If it looks too wet or dense, microwave for an additional 10-15 seconds, but be careful not to overcook—it can go rubbery fast.

Step 6:

Top with a dollop of whipped cream, a sprinkle of crushed peppermint candies, or even a drizzle of chocolate syrup if you’re feeling extra fancy. Then dive in ASAP—it’s warm, chocolatey goodness with that refreshing mint kick!

Variations & Tips

Swap peppermint extract for spearmint if you prefer a milder mint flavor.
Add a tablespoon of espresso powder to intensify the chocolate depth.
Use almond milk or oat milk for a dairy-free option; results stay great.
For a gooey center, press an Andes mint or square of mint chocolate into the batter before microwaving.
If you want a double dose of texture, toss in crushed peppermint candies or chopped nuts.
Microwave times vary widely—start low and add time as needed to avoid overcooking.

How I Like to Serve It

This cake makes an ultra quick dessert when unexpected guests arrive, but I also love it as an evening treat paired with a hot cup of peppermint tea. Around the holidays, topping with crushed candy canes amps up the festive vibes. If you’re feeling indulgent, a scoop of vanilla ice cream melts perfectly on top, creating that restaurant-style experience right in your kitchen.

Notes

Store leftovers loosely covered at room temperature for up to 1 day; best warm.
Reheat briefly in the microwave—just 20 seconds—to bring back softness without drying out.

Closing: This microwave chocolate mint cake is proof that you can whip up something rich, chocolaty, and refreshing in no time—always a win when the craving strikes!

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