I know… what?! That’s what I was thinking too when I first saw this recipe over at Babble.
Things like, this looks so good and how can it be that easy and can I really microwave it?
And I’m here to tell you that yes it’s SO good, it really is THAT easy and it’s totally cooked in a microwave.
Easy. Peasy. And rich, delectable, simple, scrumptious heaven in a mug.
Oh and please forgive the fact that I forgot the oil in the photo. If you’re gathering ingredients, gather oil as well.
This dessert reminded me of our Pumpkin Spice Salted Caramel Hot Chocolate… easily the best drink I’ve EVER tasted, and our new Fall tradition. Meaning, I will drink it as much as I can every Fall.
Are you ready to make one now?
I thought you might be. Enjoy the recipe!
4 tablespoons all purpose flour
4 tablespoons sugar
1/8 teaspoon salt
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt 1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
Mix all ingredients, except for the caramels, in a small bowl (It mixes MUCH better in a bowl than in the mug, I’ve tried it both ways). Pour mixture into a microwave safe coffee mug. Drop caramels into center of mixture one at a time and add a sprinkling of sea salt to the top. Microwave about 45 seconds. If needed, microwave an additional 15-45 seconds. Top with whipped cream and caramel sauce and another sprinkling of sea salt… or any other toppings you’d like.