This is my modified version of the “5 Minute Chocolate Mug Cake” recipe that Pam posted (Thanks Pam!).
Kudos to whoever came up with the original. It's a great concept that spread like wildfire across the Internet.
This isn’t really that far off from the original. Basically it doubles everything but the oil & Egg, then adds a little Baking Powder to make it lighter & cakier. This version will dirty a bowl - sorry
Is cakier even a real word? 
5 Minute chocolate (or Chocalte-Cherry) Mug Cake
This recipe makes 2 Mug Cakes
- 8 Tablespoons Flour (1/2 Cup)
- 8 Tablespoons Sugar (1/2 Cup)
- 4 Tablespoons Cocoa Powder (1/4 Cup)
- Rounded 1/2 teaspoon Baking Powder
- 1 Egg
- 1/3 Cup Milk or Cola.
- 1/4 teaspoon Vanilla Extract
- 3 Tablespoons Cooking Oil
- 1/4 Cup (or more) Chocolate Chips (optional)
- 6 to 8 Marachino Cherries roughly chopped (optional, but very delicious!)
- OOPS! Did you just accidentally spill a teaspoon or two of the cherry juice into the batter?
Directions:
In a mixing bowl, thoroughly mix all the dry ingredients together. Add the Egg, Milk, Vanilla & Oil, and cherries (if desired) then mix thoroughly. Do NOT add the chocolate chips yet! Divide the batter equally between 2 Ceramic Coffee Mugs. The batter should fill the mugs about half way or a little more. Put half of the Chocolate Chips into each mug.
I usually just place the chips on and let them sink in as they cook, otherwise they tend to sink to the bottom.Place 1 mug at a time into a microwave and bake for 3 minutes. The batter will rise above the top of the mug. Don't panic; this is normal! Let it cool for a minute & bake the other cake. Run a table knife around the perimeter of the mug, then tip the cake out onto a plate! BE CAREFUL... The mug is HOT!
Best eaten while still hot... Enjoy!
Note: this is based on a 1000 watt microwave. If needed add an addition 15 - 30 seconds.
