Minute Chocolate Mug Cake

Ingredients

• 1 large egg
• 1/4 cup white sugar
• 1 pinch salt
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons butter, melted
• 1 tablespoon vegetable oil
• 1/8 teaspoon vanilla extract
• 1 tablespoon unsweetened shredded coconut
• 2 tablespoons toasted sliced almonds
• 1 1/2 tablespoons miniature semisweet chocolate chips
• 3 tablespoons milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon confectioners’ sugar
• 1/4 teaspoon unsweetened cocoa powder, or as needed

Directions

Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.

Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can't see visible flour.

Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.

Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.

Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.