Cozy, Festive, Chocolate Bliss
Who knew your favorite holiday flavors could fit perfectly in one mug? This peppermint hot chocolate mug cake is the ultimate single-serve dessert to warm your soul this winter. Soft, fluffy, and topped with a dreamy marshmallow creme and rich chocolate ganache, it’s everything you love about peppermint hot chocolate—now in cake form.
Why You’ll Love This Peppermint Hot Chocolate Mug Cake
When it comes to easy, indulgent desserts, mug cakes are the answer. This microwave cake takes less than 15 minutes from start to finish and uses simple pantry staples like hot chocolate mix and a hint of peppermint extract to pack in all the seasonal cheer. No eggs, no hassle—just pure chocolate peppermint magic in every bite.
Microwave for just 30-45 seconds, and you’ll have a perfectly gooey and fluffy chocolate peppermint mug cake waiting to be dressed up. A quick ganache drizzle made with melted chocolate and milk takes it over the top, and that smooth marshmallow creme? It’s like a blanket of snow on a winter morning—sweet, soft, and oh-so-satisfying.
Whether you’re cozying up on the couch or need a quick dessert to impress, this mug cake recipe delivers on flavor, ease, and festive vibes. So grab your favorite mug, mix it up, and treat yourself to a holiday-inspired dessert that’s as effortless as it is delicious!
Macros Per Serving
263 Cal | 39g Carbs | 6g Fat | 15.5g Protein
Recipe Card
Peppermint Hot Chocolate Mug Cake
Ingredients
Cake:
- 15 g Oat Flour (Higher Harvest H-E-B)
- 7 g Hot Cocoa Mix (Trader Joe’s)
- 15 g Chocolate Protein Powder (Quest)
- ½ tsp Baking Powder
- 8 ml Sugar Free Syrup
- 30 ml Protein Plant Milk (Good Karma)
- 7 g Unsalted Light Butter (Smart Balance)
Chocolate Drizzle:
- 13 g Fudge Brownie Chocolate Squares (Gatsby’s)
- 7 ml Protein Plant Milk (Good Karma)
To Top:
- 22 g Vanilla Marshmallow Creme (Funky Mello)
Instructions
Cake:
- Mix all your ingredients together in a bowl until a thick batter forms.15 g (2 tbsp) Oat Flour, 7 g (1 tsp) Hot Cocoa Mix, 15 g (3 tbsp) Chocolate Protein Powder, ½ tsp Baking Powder, 8 ml (0.5 tbsp) Sugar Free Syrup, 30 ml (2 tbsp) Protein Plant Milk, 7 g (0.5 tbsp) Unsalted Light Butter
- Spray a small ramekin with olive oil or sprinkle the inside with cacao powder to prevent the cake from sticking.
- Pour in your batter and smooth it out.
- Microwave for 30-45 seconds. Start off slow and continuously check it. You want it slightly undercooked for the best gooey chocolate. Everyone’s microwave temperatures will vary so keep an eye on yours.
Chocolate Drizzle:
- In another small bowl, add in your remaining chocolate squares with the milk.13 g (0.5 oz) Fudge Brownie Chocolate Squares, 7 ml (0.5 tbsp) Protein Plant Milk
- Melt at 15 second intervals until smooth. I did mine for a total of 30 seconds.
To Serve:
- Eat straight out of the ramekin or transfer to a plate but flipping upside down and giving the top a few taps with a spoon. It should slip right out.
To Top:
- Top with the marshmallow creme and your chocolate ganache. Then dig in!22 g (2 tbsp) Vanilla Marshmallow Creme
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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