1 August, 2018
Bailey’s Chocolate Mug Cake
This past weekend, this Miss became a Missus! To celebrate, I’m bringing you some delicious, way too easy to make, rich chocolate cake — in a mug! Don’t let the idea of eggy, dry mug cakes deter you. This mug cake is rich, moist, and doesn’t use egg! It’s an awesome dessert to make when you need something to satisfy your sweet tooth or when you want to make a single serving of dessert. The cake does rise, so make sure your mug can accommodate that. Otherwise, you may want to put a plate underneath, just to be safe.
For those who are curious, our wedding cake was top two tiers lemon with raspberry filling (my choice), bottom tier red velvet and cream cheese filling (hubby’s choice), and a bunch of cupcakes with rum frosting. We got married in the local botanical gardens, had our reception in a hotel ballroom by the river, and enjoyed a wonderful brunch the following morning. We had family and friends from all over the country (and one from across the ocean!) who joined us, and we couldn’t be more grateful for everyone who came to celebrate with us. So, for those who want to relive the excitement and joy of that evening all over again, or for anyone who wasn’t there and wants to enjoy a bit of bliss, I hope you enjoy my gift to you all with this little cake in a cup. (And if chocolate is not your thing, you can always give this oldie of mine a try — it’s snickerdoodle!) <3
1/4 cup Flour
3 tbsp Sugar
2 tbsp Unsweetened cocoa powder
1/8 tsp Baking soda
1 pinch Salt
3 tbsp Bailey’s Irish Cream
2 tbsp Coconut oil (melted)
1 tbsp Water
1/4 tsp Vanilla extract
1/8 cup (small handful) Chocolate chips
Either in a small bowl or a microwave-safe mug, combine all the ingredients but the chips, first the dry, then the wet. Add in the chocolate chips and mix them into the batter. Transfer the batter to the mug if you have to and add a few more chips on top if you’d like. Microwave the mug for 1 minute and 45 seconds on high, grab your favorite person, have a seat, and enjoy!