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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.

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I quickly rounded up all of the ingredients, of which I had on hand except for the caramels, but that was remedied during a trek through Target.

Oh and please forgive the fact that I forgot the oil in the photo. If you’re gathering ingredients, gather oil as well.

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Of course, cute littles who burnt of quite a bit of energy swimming on one of their last days of summer make up a perfect reason to whip up a few mugs of this chocolatey goodness.

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Just add, mix, whip, stir, pour and heat.

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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.

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I didn’t stick exactly to the original recipe… I added more caramel and some lip smacking toppings. I guess I’m a rebel like that.

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
3 caramels
Sea salt

Preparation Instructions:
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.