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Quick Chocolate Mint Mug Cake

You know those moments when you just *need* chocolate, like *right this second*? Well, this Quick Chocolate Mint Mug Cake is exactly what I turn to! It’s like a little magic trick—mix, zap, and boom, you have a warm, gooey chocolate cake with a refreshing hint of mint, all in under 5 minutes. The smell alone will teleport you to dessert heaven, and the soft, fudgy texture is downright addictive. Plus, no fancy pans or hours of baking, just a mug and your microwave. Trust me, once you try this, you’ll have a permanent spot for it in your recipe rotation (and maybe in your heart, too!).

Quick Facts

Yield: Serves 1
Prep Time: 3 minutes
Cook Time: 1 minute
Total Time: 4 minutes

Ingredients

For the Main Dish:

4 tbsp all-purpose flour
2 tbsp sugar
2 tbsp unsweetened cocoa powder
1/4 tsp baking powder
Pinch of salt
3 tbsp milk
2 tbsp vegetable oil
1/4 tsp peppermint extract
2 tbsp chocolate chips (optional, but highly recommended!)

How I Make It

Step 1:

Grab a microwave-safe mug (at least 12 oz capacity). In it, combine flour, sugar, cocoa powder, baking powder, and a pinch of salt. Give it a good stir to make sure everything’s mixed and no clumps are lurking.

Step 2:

Pour in milk, vegetable oil, and peppermint extract. Stir again until you have a smooth, thick batter. It should be shiny and chocolatey-looking.

Step 3:

Sprinkle in those chocolate chips and gently fold them in. They’re going to melt into little pockets of chocolatey joy.

Step 4:

Pop your mug into the microwave and cook on high for about 60 seconds. Watch it carefully — your microwave might be stronger or weaker, so start with 50 seconds and add more time if needed. The cake should puff up but still be a tiny bit gooey in the center.

Step 5:

Let it cool for a minute or two (I know, patience is hard!). This helps the cake set and cool down so you don’t burn your tongue straight away.

Step 6:

Dig in with a spoon and enjoy that warm chocolate-mint bliss. Optional: top with whipped cream or a sprinkle of crushed candy canes for extra fun!

Variations & Tips

Swap peppermint extract for vanilla for a classic chocolate mug cake.
Use almond or oat milk for a dairy-free version.
Add a dollop of peanut butter on top before microwaving for a rich surprise.
If your cake overflows, try a bigger mug or reduce the batter by 1 tbsp.
For a stronger mint flavor, add a tiny bit more peppermint extract, but don’t overdo it—it’s powerful!
Add crushed cookies or nuts for extra texture and crunch.

How I Like to Serve It

This Quick Chocolate Mint Mug Cake shines on chilly nights wrapped in a blanket with a cup of minty hot cocoa. It’s perfect for a quick Valentine’s Day treat or when you want to add a festive touch during winter holidays. If you’re feeling fancy, a scoop of vanilla ice cream on top makes it downright decadent.

Notes

Store any leftover batter in the fridge (if you have any!) and use within 24 hours.
Reheat the mug cake for 15-20 seconds if it cools down too much, but don’t overheat or it can dry out.

Closing: This recipe is my go-to because it’s fast, forgiving, and hits that chocolate-mint craving every single time—perfect for when you need a sweet fix, stat!

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