It’s Cinco de Mayo! Let’s celebrate with a little chocolate cake made in a mug!
Mexican hot chocolate is a slightly spicier version of regular old cocoa, thanks to the addition of cinnamon. For this recipe, you’ll need a store-bought Mexican hot chocolate such as Abuelita (look at that sweet little grannie). You’ll be using about half a tablet, chopped up very fine (finer than what’s pictured below).
I have to admit, I’m a little obsessed with the microwave cake-in-a-mug movement. It’s just so much fun making a little one-person cake in under five minutes! It’s perfect when you need a little something warm and chocolatey, just for you. My go-to is usually a chocolate chip cookie cake, but I thought I’d spice things up a little.
- ¼ cup all-purpose flour
- ½ tablet of Mexican hot chocolate, chopped fine (about ¼ cup)
- ¼ tsp. baking powder
- ⅛ tsp. salt
- ¼ cup + 1 tbsp. milk
- 2 tbsp. vegetable oil
- In a microwave-safe mug, whisk together dry ingredients.
- Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
- Microwave mug cake for 70 seconds, to 1 minute 30 second on high
- Carefully remove from microwave, let cool and enjoy!