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Making a hot cocoa mug cake is easy! Just mix up the batter in a mug and microwave. Photo 1 - Add all ingredients, except for mini marshmallows, to a microwave-safe mug. Use a fork to mix up until the batter is smooth. If desired, you can top with the marshmallows before baking - they will completely melt into the cake.
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Instructions. Prehear oven to 340F (170C) and line an 8×8 brownie pan with parchment paper. Measure the cocoa powder and milk powder in a large bowl and pour over the warm melted butter and vanilla, mix to blend. Mix the brown sugar and granulated sugar followed by the eggs.
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Step 1 - Add the cooled melted butter, sugar, eggs, and vanilla extract to a medium mixing bowl. Beat with an electric mixer for 1 to 2 minutes until pale and thick. Step 2 - Add in the cocoa powder mix, flour, and baking powder. Beat on low until the dry ingredients are worked into the batter.
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Step 1 Preheat oven to 350° and grease a cupcake pan with cooking spray. Step 2 Using an ice cream scoop, fill each well in cupcake pan about 3/4 full with brownie batter. Step 3 Bake until edges.
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If baking, preheat oven to 350 F. Combine all ingredients in a mug or 1-cup dish (or two 1/2-cup dishes). Either bake around 14 minutes, OR microwave until set. Microwave times will vary depending on wattage and if using one or two dishes - I cooked mine for 1 minute, followed by two 10-second increments.
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Prep - Preheat the oven to 350 degrees F and line an 8x8 inch metal baking pan with parchment paper. Melt Butter and Sugar - Add the butter to a microwave safe mixing bowl. Melt in the microwave for 30-45 seconds. Add the sugar, stir into the melted butter, and microwave again for 30 seconds.
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Directions. Step. 1 Into a 12-ounce microwave-safe mug, add the cocoa powder, flour, sugar, espresso granules (if using), and salt. Stir with a fork. Add the milk, butter, and vanilla, and stir with a fork until smooth. Stir in 3 tablespoons of the chocolate chips.
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¼ cup Spinelli Cocoa; ¼ cup all purpose flour; ¼ cup Farmhouse low-fat milk; 2 tbsp butter; Vanilla ice cream; Instructions. Mix together cocoa, flour, milk and butter in a microwave safe mug. Microwave for 1 minute on the highest setting or until mixture has rose to double of original volume. Leave to cool for a minute. Top with ice cream.
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In an 8 oz microwave-safe mug, add cocoa, flour and sugar. Whisk together with a mini whisk. Add in oil and water. Whisk briskly until batter is smooth, making sure to break up any cocoa or flour lumps. Add half the chocolate to the mug and briefly stir into batter. Sprinkle remaining chocolate on top of the batter.
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1. Use a fork to mix together the hot chocolate mix and flour in a coffee mug or a small microwaveable bowl. 2. Stir in oil, water, and vanilla until all of the ingredients are mixed together and wet. 3. Mix in the chocolate chips. 4. Microwave on high for 60 to 90 seconds. The center should be molten.
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Instructions. In a hot cocoa mug, mix together all of the ingredients plus any additional mix-ins if desired until smooth. 6 Tablespoons Hot Cocoa Powder, 4 Tablespoons Flour, 2 Tablespoons Butter, 3 Tablespoons Water, 1/4 Teaspoon Vanilla. Place in the microwave for 90 seconds. Do not over cook.
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Instructions. Preheat oven to 350F. Line an 8 inch square pan with parchment, leaving an overhang on the sides to help lift out the brownies. In a medium saucepan, melt the butter over medium low heat. Stir in the brown sugar, granulated sugar, and cocoa powder until well combined.
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Stir until all dry mixture is slightly damp. There will clumps of butter. Microwave mug brownie for a few seconds, remove and stir well. The butter should be melted. Heat for another minute or so on high heat. Check and if center is still wet, heat for 15 second intervals until your brownie in a mug is fully cooked.
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Baking for One: Brownie in a Mug. Things You'll Need 1/4 cup all-purpose flour. 1/4 cup white sugar. 2 Tbsp. unsweetened cocoa powder. 1 pinch salt. 2 Tbsp. canola or vegetable oil. 1/4 cup water or milk.. How to Make Hot Chocolate Out of Chocolate Chips You May Also Like. 1
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Add. Add Hy-Vee rich chocolate flavor instant cocoa mix. ¼ c. Hy-Vee rich chocolate flavor instant cocoa mix. Add Hy-Vee all-purpose flour. ¼ c. Hy-Vee all-purpose flour. Add Hy-Vee whole milk. ¼ c. Hy-Vee whole milk. Add Hy-Vee salted butter, melted. 2 tbsp. Hy-Vee salted butter, melted.
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Combine cocoa mix and flour in a coffee mug. Add butter, water, and vanilla extract; stir until dry ingredients are wet. Consistency should be the same as brownie batter. Top with chocolate chips (if you have them). Microwave on high for 60-90 seconds (I went for 90 for a more cakey texture).
