Mexican Chocolate/Salted Caramel Cake in a Mug

Ingredients

• 2 tablespoons all-purpose flour
• 3 tablespoons white sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons chocolate chips
• 1/4 teaspoon baking powder
• 1 pinch salt
• 1 pinch cayenne pepper
• 1 pinch ground cinnamon
• 3 tablespoons milk
• 1 tablespoon canola oil
• 1 egg, beaten
• 1/2 teaspoon vanilla extract
• 2 individually wrapped caramels, unwrapped and halved
• 1 pinch kosher salt

Directions

Mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. Whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture. Lightly press caramels into kosher salt.

Pour batter into a microwave-safe mug; top with salted caramels.

Cook in microwave until desired consistency is reached, 75 to 100 seconds.