Mug of Chocolate Awesomeness

I have a confession to make: I have a mug cake problem. I’m pretty good about not buying sweets on grocery trips, and I don’t do much baking because Josh isn’t much of a sweet eater and I just can’t convince myself to make that much for one person.

Then I discovered mug sweets. Easy, quick, single serving, what’s not to like? Of course the only thing that kept me from constantly creating these was the quality. It’s very difficult to find a mug sweet recipe that tastes anywhere near as good as the original. The one type that I’ve found to be generally pleasant was the chocolate kind. Be it cake or brownie, I could usually find something edible if not entirely what I was looking for.

That kept me reigned in for a little while, but now I’m afraid I may be in trouble. I may have found it. This recipe is delicious, moist, sweet, I love it! And I usually can’t resist making a little quick icing to go on top. So yum. I’m in so much trouble. ๐Ÿ˜›

IMG_2800

Doesn’t that look scrumptious?!

Here’sย the cake recipe link, and for those of you who’d like to ‘take it to the next level’ here’s the icing formula I use. I don’t call it a recipe because I usually don’t measure anything. ๐Ÿ˜›

  1. Cream cheese and butter in equal amounts (use a little less butter if you’d like a stronger cream cheese flavor. I do that a lot)
  2. Splash of vanilla
  3. Sugar to taste
  4. Milk if needed
  5. Cocoa powder

If the cream cheese and butter are stone cold and hard soften them by first microwaving the cream cheese in 10 second increments until slightly softened. Add butter and continue until both are soft, but not melted. You want to start with the cream cheese because the butter will melt faster, and you want both of them to be a little firm, otherwise, your icing will be soup. Add sugar and cocoa to taste, and a little vanilla. If your cream cheese and butter are a little TOO firm add some milk to make it more spreadable, or you could put it back in the microwave, but that’s a little harder to control.

If you don’t have cream cheese, no problem! Just make a buttercream instead. Use more butter and follow the same procedure.

Too easy, too quick, this is a potentially serious problem. Maybe I shouldn’t have shared it? Oh, well; I’m sure you’ll forgive me once you taste it. At least until you’ve made your tenth in a week. Then maybe you won’t be so happy. Sorry. ๐Ÿ˜›

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