By: Staff Writers Ashley Chang and Tanvi Raja
Moist Chocolate Mug Cake
Ingredients:
¼ c all-purpose flour
2 tbsp of unsweetened cocoa powder
¼ tsp of baking powder
2 tbsp of granulated sugar (you can add 1 tbsp more if
you like it a bit sweeter)
⅛ tsp of salt
¼ c + 1 tbsp of milk
2 tsp of vegetable oil
1 tbsp of hazelnut chocolate spread, such as Nutella
Directions:
1. Whisk the dry ingredients together in a bowl.
2. Add the milk and vegetable oil and mix until the batter is smooth.
3. Pour the batter into a microwave-safe mug. Leave room for the batter to rise.
4. (Optional) Drop the hazelnut chocolate spread in the middle of the batter for a more moist mug cake.
5. Microwave for 70 seconds.
Chocolate Salted Caramel Mug Cake
Ingredients:
4 tbsp of all-purpose flour
4 tbsp of sugar
3 tbsp of unsweetened cocoa powder
¼ tsp of baking powder
¼ tsp of salt
1 egg (beaten)
3 tbsp of skim milk
1 tbsp of vegetable oil
2 salted caramels
Directions:
1. Mix all ingredients except caramels in a bowl until the batter is smooth.
2. Pour batter into a microwave-safe mug. Leave room for the batter to rise.
3. Drop in each caramel one at a time.
4. Microwave for 90 seconds. Add 30 seconds if needed.
