mexican hot chocolate mug cake

It’s Cinco de Mayo! Let’s celebrate with a little chocolate cake made in a mug!

mexican hot choclate

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


  1. In a microwave-safe mug, whisk together dry ingredients.
  2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  3. Microwave mug cake for 70 seconds, to 1 minute 30 second on high
  4. Carefully remove from microwave, let cool and enjoy!



2 Comments Add yours

  1. Deborah says:

    So far, I’ve resisted the movement, but you have me sorely tempted. 😉

  2. Anne says:

    This is really delish. Thanks for posting!

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