White Chocolate Peppermint Mug Cake

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White Chocolate Peppermint Mug Cake

Soft vanilla-peppermint mug cake studded with white chocolate and topped with crushed candy cane—ready in about a minute.

White chocolate peppermint mug cake with candy cane
Hands-on: 5–6 min Cook: 60–70 sec Yield: 1 mug cake

Ingredients

  • 4 tbsp all-purpose flour
  • 3 tbsp sugar
  • 1/8 tsp baking powder
  • Pinch fine salt
  • 3 tbsp milk
  • 1 tbsp melted butter
  • 1/4 tsp peppermint extract
  • 1 tbsp white chocolate chips
  • 1 tbsp crushed candy cane, for topping
Smooth batter tip: After whisking, let the batter stand 20–30 seconds so bubbles rise—this keeps the crumb tender.

Step-by-Step

  1. Mix dry. In a 12–14 oz microwave-safe mug, whisk flour, sugar, baking powder, and salt.
  2. Stir in wet. Add milk, melted butter, and peppermint; whisk until smooth.
  3. Fold-ins. Stir in white chocolate chips.
  4. Microwave. Cook on HIGH 60–70 seconds until just set. Rest 1 minute; top with crushed candy cane and serve warm.
Mint strength varies: Start with 1/8 tsp extract if yours is potent; add a drop more after tasting next time.

Variations & Swaps

  • White mocha peppermint: Replace milk with 2 tbsp milk + 1 tbsp brewed coffee.
  • Dairy-free: Use plant milk and dairy-free white chips; swap oil for butter.
  • Double peppermint: Add 1–2 tsp crushed candy cane into the batter.
Yield1 serving
Total Time~7–8 minutes including resting
StorageBest fresh; rewarm 10–15 sec if needed.
AllergensWheat, dairy