Witch Cauldron Mug Cake

A chocolate mug cake made in a ceramic witch cauldron with halloween-themed frosting and sprinkles!

Servings

Calories 183kcal

Author Sara

4 Tablespoons flour
½ teaspoon baking powder
3 Tablespoons sugar
1 Tablespoon butter melted
5 Tablespoons milk
½ teaspoon vanilla extract
Pinch of salt
1 heaping tablespoon unsweetened cocoa powder
2 tablespoons chocolate chips divided
Store-bought frosting I used Pillsbury Funfetti Bold Purple and a Wilton Green Decorating Icing Pouch
Halloween-themed sprinkles
Pretzel stick

Proper Mixing Technique: Ensure thorough mixing of the batter ingredients to achieve a smooth and uniform consistency. Use a whisk or fork to combine the flour, baking powder, sugar, melted butter, milk, vanilla extract, salt, and cocoa powder until no lumps remain. Be careful not to overmix the batter, as this can result in a dense and tough texture.
Layering Ingredients: Layering the chocolate chips within the mug cake batter helps distribute chocolatey goodness throughout the cake. By placing some chocolate chips in the middle and on top of the batter before microwaving, you ensure pockets of melted chocolate in every bite. This adds richness and depth to the flavor profile of the cake.
Microwaving Time: Microwave the mug cake for 90 seconds on high, but keep an eye on it as microwave wattages vary. Overcooking can result in a dry and rubbery cake, while undercooking may leave the center raw. Adjust the microwaving time accordingly based on your microwave's power level. After microwaving, allow the cake to cool for 10–15 minutes before frosting and decorating to avoid melting the frosting and maintain structural integrity.

Nutrition