This Salted Caramel Chocolate Mug Cake is your rich and delicious answer to a chocolate craving!
When I started food blogging, I never realized how many times a week I would find myself at the grocery store. Even with being, what I have been told is, the luckiest woman alive and having my husband doing a good chunk of the grocery shopping, I would say that I am still there a good three to four times a week.
No, I’m not kidding.
This wouldn’t be such a big deal, except for two small details: The three year old and 10 month old who usually get carted there with me. Or worse! The third detail who is quite a bit bigger, but also has a bigger complaining voice and tends to sprinkle our shopping trips with casual comments like, “Couldn’t you have done this while I was at school,” as I resist the urge to strangle him next to the produce.
The other night I went grocery shopping by myself, which honestly, was a tiny bit like vacation.
I had literally just pulled out of the parking lot and remembered no less than three things that I forgot to get. And as I’m typing this, I’m wondering why I didn’t just turn around and go back . . .
The problem is that I am forever and constantly thinking of recipes. I will be giving the girls a bath and suddenly think of a bark recipe that I have.to.make. Now. Or I’m doing dishes and suddenly a frosting recipe that just has to be part of my life pops into my head. Or I’m helping Gavin with his homework and think up a new cocktail recipe that just sounds like heaven.
So I go back to the grocery store. And on the way home, I think about a pizza recipe that would be really awesome if only I had . . .
But what is there really to complain about? I work in my pajamas, get to be at home with my kids, and “work” is making a mug cake eight times until I get it right. I’ll take a few grocery runs a week for that any day. Wait. Did that even make sense?
Anyway, I’m totally serious. Eight times with this cake. Fortunately, I had all of the ingredients on hand and it doesn’t use much of them, so there weren’t any grocery runs because of this little baby.
In this delicious mug cake I decided to use chocolate chips because it makes it oh so fudgey and did a method of melting them with the milk and caramel before adding everything else. This mug cake is SO good, great for a late night chocolate craving, and kind of mind blowing when you let vanilla ice cream melt over it.
Salted Caramel Chocolate Mug Cake
Ingredients
- 1/4 cup chocolate chips
- 1/3 cup milk
- 2 T caramel syrup
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 TBSP sugar
- 2 TBSP vegetable oil
Instructions
- Mix the milk, caramel sauce and chocolate chips in the bottom of a mug. Microwave on 30 second intervals until the chocolate is completely melted, stirring in between.
- Mix in the remainder of the ingredients, throughly mixing to break up all of the flour.
- Microwave for two minutes or until cake is cooked.
Mir says
I want you to know that you are describing my life. Endless grocery runs, erranding, dragging kids around…but at least it gets balanced by the inspiration!
And this looks quite inspired. Anything with salted caramel!
[email protected] says
Hi Lisa- you had me at salted caramel. Okay, I’m thinking can I triple triple this recipe and just make a big ‘ol cake! Yum! If you get a chance between grocery store trips, will you share this on Friday Favorites- party goes live Thursday night! laura
Thanks Laura!! You could triple triple this! Of course I would just eat triple the amount then . . ;)
heather @french press says
I can SO relate – I am at Whole Foods 4 or 5 time a week, but I get to do it kid free :) now I need to run out to get caramel syrup
tanya says
I felt like I was reading about my life (minus the 10 month old and three year old). I am always running back to the store because I seem to always forget just three things. And yes, I too think of recipes I have to try ASAP. But I never find time to try them and then a week later I’ll forget why I bought the ingredients. And now I have to go to go the store to get caramel syrup so I can make myself this mug cake!
Kim says
Oh my word…I am not so sure if I should be thanking you for this recipe ;) After all, it IS bathing suit weather! Seriously though, this is sooo good and just what I was looking for tonight. Thank you!
Lol!! Thank you Kim! It is always SO nice when someone comes back to tell me they liked a recipe!
Beck says
HI I found your recipe on Pinterest. I am doing a Round Up blog post later in March for National Chocolate Caramel Day (the 19th) and am interested in including this recipe in that round up. I would like to use a picture from the post, with links back to your site/this post. I would promote it on my all my social media platforms and would share the link with you so that you could do the same if you wish. If you are not interested, I understand, I will not use your post/images without your permission.
Thank you for your time.
Go for it Beck!
Katy says
This was great. I didn’t have the caramel syrup, but I did find 4 old caramels in the back of the cupboard and melted them in with the chocolate chips and milk. I have tried other mug cakes before, and they weren’t really that great. This one is! I only had salted caramel ice cream in the freezer, so that went on top, Thanks for the quick treat tonight. :)
farah says
making this right now! there’s no egg in it?
No egg, Farah! When I have tried to develop recipes for a mug cake with egg in it, I always ended up with chunk of scrambled egg in the cake. Also it’s too hard to ratio down eggs. :)
Ace says
Visiting family and they have no sense of baking! They make place and bake cookies and call it a day. So I was ON THE HUNT for a mug cake without cocoa powder. I usually have my go to mug brownie, but no cocoa powder means time to try something new. Happened upon this one, had to try.
It doesn’t have a HUGE chocolate impact, it’s more subtle. It’s hard to explain, but it’s like a chocolate cookie without the chocolate, with chocolate. I think it’s because I’m used to BROWNIES, not cakes. :)
…Anyway!!
I made a few adjustments – 1/4 cup milk and brown sugar instead of white. (What can I say? I live for brown sugar. I could eat it with a spoon.) I also baked for two minutes, but in 30 sec increments, giving the cake a chance to ‘breathe’ and lower back into the cup.
I’m sure my adjustments didn’t make THAT big of a difference, but this cake is FLUFFY and moist. And SOFT! I smothered it in caramel after because chocolate and caramel are a match made in heaven. It made a lot more than I expected. I’d share with my cousin, but he’s 8 and says he ‘cant taste anything.’ (The entire family is like that. I’m almost 100% sure when they cook they need a cup of salt in order to taste it!!)
NOW i get to eat this delicious, fluffy, caramelly cake all to myself. :)
Thanks for sharing!
So glad you found it and got your sweet fix in!
Rosy says
Just made caramel sauce just for this recipe. Hope it’s good,
I hope it was good too Rosy!