This month’s Recipe of the Month was a challenge for me to make! I’ve been playing around with mug cakes lately to curb my sweet tooth at night, but I’ve found that a lot of the time they end up really dry. I found that adding a little extra unsweetened cocoa powder can really be a game changer and can make them really rich and moist. I also added a healthy frosting to this one that makes the cake taste awesome.
Most of the time, I just eat them right out of the mug. But, for this recipe I wanted to make it pretty and get it on a plate. That was where I kept having trouble! I made version #1 and sent a picture of it to my sister:
My sister texted me back and said it looked like someone went to the bathroom and she wouldn’t eat it! Well crap! I already ate the first one so I couldn’t try any more pictures so I decided to make another mug cake. This time I thought about trying to put the frosting in the center of the batter while it was cooking so it would sort of make a lava cake effect. Attempt #2 turned out even worse!! Putting the frosting in the center made it so there was too much volume and everything just oozed over the mug and it never cooked all the way. Here was attempt #2:
I don’t think my stomach could have handled eating another failed mug cake, so I decided to wait a day to make #3. Thankfully the third attempt turned out pretty. For the record, the other two versions tasted awesome, it was just the presentation that was lacking. If you are making this at home, I would just recommend eating it right out of the mug. Less dishes! Here are the ingredients and directions for this awesome Chocolate Peppermint Dream Mug Cake (seriously the best protein mug cake I have ever had).
Ingredients for mug cake:
-1 scoop MRM Rich Vanilla All Natural Whey Protein
-3 Tbsp unsweetened cocoa powder
-1/4 tsp baking soda
-pinch of salt (I did one grind of sea salt)
-2 Tbsp unsweetened vanilla almond milk
-2 Tbsp plain Greek yogurt
-1 egg white
For the frosting:
-2 Tbsp fat free cream cheese
-2 Tbsp plain Greek yogurt
-1 scoop Kal brand stevia (or any other sweetener of choice)
-1-2 drops peppermint extract (be very careful not to use any more than 1-2 drops or the peppermint flavor will be WAY too strong and will ruin the recipe)
-1 Tbsp unsweetened cocoa powder
Here is a picture of all the ingredients I used.
In a medium bowl mix all the mug cake ingredients together. Spray a coffee mug with cooking oil spray (I like coconut spray) and then spoon ingredients into mug. Cook in microwave for 1 minute.
In a smaller bowl blend together the frosting ingredients. You may need to put the cream cheese in the microwave for 5-10 seconds to get it soft enough to mix with the other ingredients. After your mug cake is done, top it with the cream cheese frosting and enjoy!
Serving size: 1 mug cake with frosting
Carbs: 17g (8g fiber)
I am going to include this recipe in my 30 Days of Blogging Challenge, although, technically I kind of bombed the challenge at the end. I have a few days left so I am going to add my next few blog posts to the challenge just so I can officially finish it up. You can click here to learn more about a challenge I gave myself to blog 30 days in a row, and I really only made it about 20 days or so, but you can read through the list of topics here.