Mocha Peppermint Mug Cake

Name: Mocha Peppermint Mug Cake
Prep time: 5 min
Cook time: 1 min 10 s
Total time: 6 min
Yield: 1 serving
Cuisine: American
Ingredients: 3 tbsp all-purpose flour; 3 tbsp sugar; 1 tbsp unsweetened cocoa powder; 1/4 tsp baking powder; Pinch of salt; 2 tbsp milk; 2 tbsp brewed coffee; 1 tbsp neutral oil; 1/4 tsp peppermint extract; 1 tbsp chocolate chips

A fudgy, café-style chocolate mug cake with a hint of coffee and cool peppermint. Ready in about a minute—top with ganache and crushed candy canes for instant holiday joy.

Mocha peppermint mug cake with chocolate glaze and crushed candy cane

Hands-on: 5 min Cook: 60–70 sec Yield: 1 mug cake

Ingredients

3 tbsp all-purpose flour
3 tbsp sugar
1 tbsp unsweetened cocoa powder
¼ tsp baking powder
Pinch fine salt
2 tbsp milk
2 tbsp brewed coffee (cooled)
1 tbsp oil (neutral)
¼ tsp peppermint extract
1 tbsp chocolate chips

No coffee? Swap coffee for milk plus ¼ tsp instant espresso powder (or omit for a kid-friendly chocolate-mint cake).

Step-by-Step

Mix dry. In a 12–14 oz microwave-safe mug, whisk flour, sugar, cocoa, baking powder, and salt.
Add wet. Stir in milk, coffee, oil, and peppermint extract until smooth.
Fold. Mix in chocolate chips.
Microwave. Cook on HIGH 60–70 seconds (adjust for wattage) until set at edges and soft in center. Rest 1–2 minutes.

Wattage guide: 1100–1200W: 55–65 sec · ~900W: 70–85 sec.

Serving Ideas

Top with a spoonful of chocolate ganache or hot fudge and crushed candy cane.
Add whipped cream and a drizzle of Peppermint Mocha Syrup.
Pair with Brown Sugar Shaken Espresso or a simple hot cocoa.

Yield1 serving

Total Time~6 minutes including mixing & resting

StorageBest warm. Cover and refrigerate up to 1 day; rewarm 10–15 sec.

NotesFor extra minty flavor, add 2–3 drops more extract after cooking and swirl on top with ganache.