Practical Woman’s Easy Mug Cakes – 4 Flavors Directions:
For one mug cake, add the flour, granulated sugar, baking powder, and salt to a large microwave-safe mug and stir until evenly combined.
Add the milk, vegetable oil or melted butter, and vanilla extract. Stir just until the batter is smooth.
For Chocolate Mug Cake, stir in the cocoa powder and chocolate chips.
For Cookies & Cream, fold the crushed sandwich cookies into the batter, reserving a few crumbs for the top if desired.
For Peanut Butter Mug Cake, spoon the peanut butter over the batter and gently swirl it through with a knife or toothpick.
For Double Chocolate Lava, stir the cocoa powder into the batter, then push the chocolate square into the center until it is completely covered.
Microwave one mug at a time on HIGH for 60 seconds.
Check the center and continue microwaving in 10-second increments only if needed, for a total of about 60–90 seconds. The cake should look set around the edges while remaining soft and moist in the center.
Let the mug cake stand for 1 minute before serving.
Top the Cookies & Cream version with whipped cream if using.
Serve warm.
Practical tip:
Use a mug with at least a 12–14 oz capacity and avoid overcooking. Mug cakes continue to set after they leave the microwave, so stopping while the center is still slightly soft keeps them fluffy instead of rubbery.
I'm waiting for your comments! Enjoy!
