Written while listening to Taylor Swift “Shake It Off” radio with the girl on the train sitting next to me falling asleep on my shoulder.
Let me answer two questions for you.
Yes. You can make these in a coffee mug instead of a pretty paper cup. That’s why I called it a mug cake. Duh.
No. They will not look quite so photo-worthy. Unless you make a double batch of mug cake batter or use a child-size tea cup. Either option would be totally acceptable though.
This chocolate mug cake recipe is just about the perfect (slightly jumbo) cupcake size. It’s not too small to leave you wanting more, and it’s not too big to make you super full after dinner. Or lunch. Or breakfast. It’s always cupcake time somewhere…
I made these over, and over…and over…but I just couldn’t quite get the recipe like I wanted it. Then I decided to simplify it by eliminating some ingredients—including my classic go-to ingredient, Greek yogurt. And then I decided to make them flourless.
The consistency never seemed quite right with whole wheat flour. After a mistaken thought that ground oats would make this Paleo (oats aren’t Paleo, it was a momentary lapse of sanity), I broke out the mason jar of ground oats and tried it anyway. And it was a game changer!
Even Kyle, who on most occasions claims to not eat sweets, has eaten these on several occasions. Clearly we have a winner here, folks! Besides, who doesn’t love a nearly instant healthy dessert?
Tips for this recipe:
- If you have a problem with cleaning your coffee mugs, you can spray a mug with non-stick spray, mix the batter in a separate bowl, then use a spatula to pour it in your coffee mug.
- Lighten up the recipe by using liquid egg whites and skipping the chocolate chips.
- 3 tablespoons ground oat flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- 2 packets stevia
- dash salt
- 1 tablespoon maple syrup
- 2 tablespoons cashew or almond milk
- 1 egg
- ½ tablespoon mini or regular dark chocolate chips (optional...kinda)
- If you don't have oat flour on hand, don't worry! Just blend up a cup of oats in a magic bullet or blender until fine. Use what you need for the recipe, then keep the rest on hand for next time.
- Combine all dry ingredients into a coffee mug. Stir completely.
- Add in wet ingredients, and mix completely.
- Stir in chocolate chips
- Pop in the microwave for 90 seconds.
- Serve with peanut butter frosting or cashew butter!
If you need some ideas for how to top your chocolate mug cake, I have the best solutions. You can either go the peanut butter frosting route, or with the equally tasty vanilla cashew butter option. Neither will disappoint. In fact, they might make you sad that you didn’t try them before.
Just don’t cry on your cupcake. We don’t need any tragedies this early in the week!