The Ultimate Chocolate Fudge Smores Microwave Mug Cake
Ingredients
3 tablespoons graham cracker crumbs
3 1/2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup flour
2 tablespoons unsweetened cocoa powder (I used Dark Chocolate)
1/8 teaspoon baking powder
pinch of salt
3 tablespoons semi sweet chocolate chips (I used mini)
marshmallow fluff or mini marshmallows
Preparation
1
Combine 3 tablespoons butter and 2 tablespoons chocolate chips in a small bowl, then melt in the microwave for 20-30 seconds. Set aside.
2
In another bowl, combine remaining 1/2 tablespoon melted butter with 2 tablespoons of graham cracker crumbs and stir until moistened.
3
Press graham crumbs into the bottom of your mug.
4
In a bowl. whisk egg, sugar and vanilla until smooth.
5
Add in flour, baking powder, salt and cocoa, stir until a thick batter forms.
6
Stream in melted butter and chocolate, mixing to combine.
7
Fold in remaining 1 tablespoon chocolate chips.
8
Add half of the mixture on top of the graham crust in the mug.
9
Then add a few mini marshmallows (I did about 10) or you can add a scoop of marshmallow fluff instead.
10
Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds (I have a 1000 watt microwave).
11
Remove and top with a hearty scoop of marshmallow fluff.
12
Put back in the microwave for 5 seconds to melt it and make it ooey gooey.
13
Carefully remove from microwave (I set mine on a plate since the marshmallows can be messy) and sprinkle with graham cracker crumbs!
14
Serve warm with a spoon and dig in!
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About
This recipe is decadent and rich, with dark chocolate cocoa, chocolate chips, marshmallows, graham crackers, and melted marshmallow fluff on top!
It's simply an individual dessert baked in a coffee mug in your microwave in about 5 minutes! You can simply double or triple to recipe to make a few and it is absolutely perfect for kids and adults with a sweet tooth like me!
Is your mouth watering yet?!
Yield:
1 serving
Added:
Tuesday, April 21, 2015 - 7:18pm
