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Warning…once you try this Caffè Mocha Mug Cake, you will be craving it non-stop! Have you ever made a Mug Cake before? I have seen them all over Pinterest, but I was never really tempted. That is until last weekend when I was craving chocolate like a crazed maniac…no joke! There was absolutely no junk food anywhere in this house…..

You may not have noticed, but I am not a big baker. I like my Cocktail Cakes on special occasions, but I don’t bake just for the sake of baking. To be honest, my downfall is Ice Cream!! Nope, no ice cream in the freezer either. 🙁

So I sat here watching Fixer Upper, and of course Joanna was eating cupcakes in just about every episode!! I definitely did not want 24 cupcakes sitting around, so I grabbed my phone and started searching. The first recipe to pop-up was from Table for Two, so that was the one that I tried. It was good, but the whole hazelnut chocolate thing in the center didn’t work for me….so I tweaked the recipe and tried again, and again, and again. I probably should have made the cupcakes, I have eaten five Caffè Mocha Mug Cakes so far this week, LOL

How to make Caffè Mocha Mug Cakes:

Add flour, cacao, sugar, baking powder, salt, espresso powder….

milk, oil, and vanilla to coffee mug {or measuring cup}…..

Whisk until ingredients are thoroughly combined. Drop in the chocolate chips. Stir if you wish, or just let them bake in where they land…..

Place in microwave and cook on HIGH for 75 to 85 seconds.** Cake will be done when it springs back when touched…..

Top with whipped cream and chocolate syrup {if desired} and serve with a spoon…..

Be careful, it will be HOT!

Notes:

*I tried using 1 teaspoon of espresso powder, but I couldn’t taste it at all. I bumped it up to 1 Tablespoon and can still barely taste it in the background. Adjust according to your own tastes.
**My microwave is 1000 watts.
75 seconds was very gooey, if that’s what you like.
80 seconds was still a bit gooey, which isn’t bad. {the 1st image}
85 seconds was baked through and had more like a traditional cake texture.
I used a 10 ounce coffee mug to make my mug cake. It puffs up while cooking, but did not overflow.

My friend Michelle just helped me figure out the problem… I used “Instant Espresso Coffee”, the kind that comes in a jar from the grocery store, not my usual Espresso Powder from King Arthur which I remember having a much stronger flavor. 🙂

I actually prefer to mix mine in a measuring cup to guarantee that all of the flour gets thoroughly mixed in, but that could just be me. 😉

I am really enjoying this new, fun treat and hope to create several more flavors in the future. I think something with cinnamon would be delicious. What is your favorite combination?

Some additional espresso flavored dessert recipes:

Enjoy!!