Mug cakes may be the greatest invention since sliced bread. I mean, who really has time to wait two hours for a full-sized cake to bake and cool. Especially when it’s pumpkin season and you need ‘pumpkin spice something’ STAT. That’s where the ever-convenient mug cake comes in, saving the day in it’s quick cooking, sweet tooth-satisfying, minimal dish-making way.
This Salted Caramel Chocolate Pumpkin Spice Mug Cake is EVERYTHING you could want in a cake:
Number one? It’s a personal dessert. An individual treat that you need not feel obliged to share with anyone.
Number two? Pumpkin. Spices. Chocolate Chips. Melt-y Toffee. Crunchy almonds. Rich cocoa. This little cake has all the flavors going on.
Number three? Just a few ingredients mixed up in one bowl and baked right in it’s own serving dish. That’s the beauty of a mug cake. This cake also uses pumpkin pie filling so you don’t have to mess with measuring spices out. Just make sure you don’t use regular pumpkin puree or you will be missing some essential flavors!
What You Need
- 1 Egg
- 1 ½ tablespoons Sugar
- 2 tablespoons Coconut Oil
- ½ cup Pumpkin Pie Filling (do not use plain pumpkin puree)
- ½ cup Flour
- ½ teaspoon Baking Powder
- ¼ cup Milk
- ½ cup HERSHEY’S Semi-sweet Chocolate Chips
- 10 HERSHEY’S Nuggets with Toffee & Almonds, unwrapped and roughly chopped
- HERSHEY’S Cocoa Powder, for dusting
- 3 Medium-sized Microwave Safe Mugs
Makes 3 small to medium Mug Cakes or two average/large Mug Cakes. Mugs should not be filled more than about 2/3 full or the cake may overflow when cooked.
Fill each mug ¼ of the way full with cake batter. Divide the chopped HERSHEY’S Nuggets in half. Divide on half of the chopped nuggets between the three mugs, sprinkling over the top of the batter. Divide the remaining cake batter between the three mugs. Sprinkle the remaining chopped Nuggets over the tops of the mugs, dividing evenly between them.
Enjoy right away! (Be careful, they’re hot!)
This post is sponsored by HERSHEY’S.