Kinda.
Don’t you love when I start a recipe off with a “kinda”?
I was in heavy experimentation mode yesterday and made this recipe more times than I can count. After much trial and error and vanity (I’ll get to that in a second) I changed up the entire procedure for the cake. While it is still technically baked in the mug, that is not where the preparation happens.
As far as I can tell, you are not suppose to add steps and more supplies and cooking techniques to mug cakes. It’s supposed to happen in the mug.
Ha! Details, details.
Ok, so here is the cake after it is “baked” in the mug. Not as pretty as I wanted but definitely yummy.
Ok, so why did I make all that in a pan then transfer to a tea cup then pop it in the microwave?
Well, when I put all the ingredients in a traditional coffee mug, they were hard to combine. There were clumps of ingredients that were not fully baked.
Also, it was quite messy. And I like a clean mug cake. I want it pretty! Can’t help myself.
I was not planning on sharing this recipe because of the extra steps I added, but I do think the final result is worth it.
After a few minutes (maybe 10) you get a rich, chocolatey, mint infused individual serving of ooey gooey fabulousness.
I am now officially in mug cake mode and plan to do much more experimenting moving forward! You’ve been warned… 😉
Chocolate Mint Mug Cake
Ingredients
- 4 York Peppermint patties
- 1 tablespoon butter
- 2 tablespoons packed brown sugar
- 2 tablespoons cream cheese room temperature
- 2 tablespoons flour
- 1 egg yolk
Instructions
- In a small frying pan over medium low heat melt 3 mints, butter, brown sugar and cream cheese.
- Stir constantly and when the ingredients start to come together remove from heat.
- Add in flour and stir.
- With egg yolk in a small bowl, add in a bit of the chocolate mixture to temper the egg.
- Then, while stirring the chocolate mixture vigorously, add the egg back into the chocolate mixture.
- Combine well.
- Pour the batter into two tea cups or one regular coffee mug and microwave for 1 minute.
- Allow cakes to cool for at least five minutes.
- When ready to serve, cover in whipped cream, chocolate sauce and the last chopped up peppermint patty.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I totally do not mind the extra step. The result is so beautiful and looks so delicious. I have a candy dish by the door and Andes Mints are always in there so this is right up our alley. I love the glass cups, too! I wish I had these right now to go with the snow coming down outside our window…
Ha! I will trade you a mug of cake for some of your snow! 🙂
Gosh, why don’t I have those minty Andes in my pantry?? I would have totally made it right this second!
Ha! I never usually do… they go to quickly in our house!
This is perfect for my midnight sweet cravings! Pinned!
Thanks! I am kinda a late morning and late afternoon cravings kind of girl too! 😉
This is just what I need for those late late night cravings but no energy to make a cake.
Yes, exactly. We totally agree on this. 🙂
Thanks for the warning! I’ll be back!! And who can resist ooey, gooey, chocolatey mint infused cake? No-one!! Pinned!
Thank you Annie!
You said chocolate and I came running! This is magnificent, Amanda.
Thanks so much!
Definitely worth sharing! Chocolate and mint is one of my favorite combos!
I love anything with Andes mints! This looks delicious!
Love mug cakes and I’m totally down with the extra steps! I love Andes Mints. They remind me of my childhood. We always had boxes around the house that I would sneak from!
10 Minutes for this? What am I still doing here typing when I could be baking up some chocolate goodness!?
Enjoy the weekend!