Oh hello my sweet friends, love is in the air here in the Fuchsia Freezer kitchen and we all know that Valentine’s Day is coming up! YEAY! I love Valentine’s Day. It’s such a wonderful day, filled with love, and mushy sentiments (and I have to admit, I’m a hopeless romantic that cries at the drop of a dime over the smallest gestures). But it’s not just Clint who I like to celebrate with, it’s the kids as well! It’s a day of love – for everyone!
I love to ‘show my love’ by cooking something really delicious. Since Clint and I have three (super sweet, and wonderful) little ladies, going out just isn’t in the cards. That’s ok though! I always try and make him a meal I know he will love, and we grab a nice bottle of wine, the kids go to bed at normal time, and we eat later so we can enjoy ourselves and have no reason to rush. With that said, I always like making dessert, but neither of us a HUGE on dessert after a big meal, and these individual-sized mug cakes are perfect for just that.
I used two ramekins that I found at my local grocery store, and rather then making two cakes, I split the batter in half. This recipe is designed for exactly that, two ramekins, OR one large mug (at least 14 oz). What ever you decide to use, make sure you leave room at the top for the cake to rise without spilling over. Also, I should note that the time I used is baed on my 1,000 watt microwave… so you may need to adjust the time by a few seconds, but overall it’s pretty easy. And finally, note that this is egg-free! You really won’t need to add any to this recipe as it turns out moist. PLUS the frosting recipe doesn’t make a whole lot, so it’s perfect to top these little tasty cakes!
- 1/4 cup flour
- 2 tbsp unsweetened cocoa
- 3 tbsp granulated sugar
- 1/4 cup + 1 tbsp milk
- 2 tbsp vegetable oil
- 2 tsp vanilla
- 1/2 cup icing sugar
- 2 tbsp peanut butter
- 1/2 tbsp butter
- 1 tsp vanilla
- 1 – 1 1/2 tbsp milk (start with 1 tbsp and if it isn’t smooth enough, add the 1/2)
- In a medium sized bowl add all the dry cake ingredients. Which until everything is mixed well and there are no clumps.
- Add the milk, oil and vanilla. Stir until well combined.
- Pour into two ramekins, cover with a paper towel and microwave on high for 45 seconds. When they are done remove with oven mitts as the ramekins themselves will be pretty hot.
- While they cool, in a small bowl add all of the frosting ingredients and whisk together until smooth and creamy. You can pipe the frosting, or use a knife to spread over your mini mug cakes.
Chocolate and peanut butter – what a sweet combination! What other combos do you like when making desserts? Make sure you stop by again, because my Valentine’s Day Dinner plan will be here from start to finish (that’s appetizers, the main meal and dessert)!
Thank you for stopping in again! It’s always a sweet treat (like this cake) to have you come by! Don’t be shy, we will see you again!