2 tbsp unsalted butter
3 tbsp chocolate chips
1/8 tsp salt
2 tbsp plain flour
1/4 tsp baking powder
1 large egg
1/2 tsp vanilla extract
2 tbsp sugar
1 tbsp unsweetened cocoa powder
1 square dark chocolate
2-3 tsp baking caramels
2 tsp milk
3 tbsp melted chocolate chips
Vanilla bean ice cream
Crushed cookie (of choice)
Place butter and chocolate chips in a coffee mug and heat on half power for 15 second intervals, stirring between each interval, until melted.
In a separate small bowl or ramekin, whisk together flour, baking powder and salt and in a third separate small bowl or ramekin, whisk together egg and vanilla extract.
When the chocolate is melted in your mug, stir in sugar and cocoa powder. Stir in egg mixture and finally stir in the flour mixture. Mix well.
Microwave mug for 30 seconds. Stir. Microwave for a further 35 seconds. Press the square of chocolate down into the center of the cake, being careful not to burn your fingers. Microwave for 40 seconds. Let the cake cool in the mug for 2 minutes.
Melt the chocolate chips by heating for 10 second intervals, stirring between each, until melted. Melt baking caramels by placing them in a small bowl with the milk. Heat on 10 second intervals, stirring carefully between each, until melted. Top your mug cake with a big scoop of vanilla bean ice cream, caramel sauce, chocolate sauce, whipped cream, crushed nuts and a crushed cookie.
*Adapted from America's Test Kitchen
Photo Credits: Willow Bird Baking