The Best Peppermint Mocha Mug Cake Recipe

The holidays are approaching and I have been baking quite a lot! One of my favorite holiday drinks is the signature Starbucks peppermint mocha! It is absolutely delicious and I have to have one during the holiday season. Who else is the same? Anyways, there’s something else that reminds me of the holidays and that’s cake! Honestly, any holiday is perfect for cake! I can’t tell you how much I’ve “celebrated” something just to have some. So, I decided to put together two of my favorites and make a peppermint mocha mug cake!

Now, I know some people want a whole cake, but sometimes I just want my own. That’s why I decided on a peppermint mocha mug cake. It’s perfect for someone that just wants a single serving. Also, like my Italian hot chocolate recipe, I think this recipe could be really yummy with hazelnut. However, I would suggest substituting it for the peppermint. Additionally, if you’re looking for a mocha chocolate cake, then you can easily take out the peppermint. It tastes just as good!

Just as a warning, if you’re planning on taking the cake out, I would recommend spraying your mug with non-stick spray. However, if you want to keep it in the mug, you don’t have to use non-stick spray. I didn’t, and it was fine.

So, if you’re like me and enjoy peppermint mocha drinks and cake, you’ll love this recipe! I do have to say that it tastes like a thin mint or a peppermint patty. It’s so good and super chocolatey!

Peppermint Mocha Mug Cake

(serves one)

2 tablespoons flour

1 tablespoon cocoa powder

2 teaspoons sugar

1/4 teaspoon baking powder

1 tablespoon oil (I used olive oil)

2 tablespoon milk

1 teaspoon instant coffee (You can also use espresso)

1/2 teaspoon peppermint extract

Chocolate chips & powdered sugar (optional)


So, first, you want to combine all dry ingredients. Make sure they are mixed well and without clumps.  You can mix these ingredients in the ramekin or mug. If you want the mocha flavor to be more prominent, I recommend adding an extra teaspoon of espresso.

Once that’s done, start adding in your wet ingredients. Your mixture should be the consistency of a brownie batter. If it’s too dry, add in some milk. If it’s too wet, add a bit of flour.

Now, pop your mug or ramekin into the microwave and microwave in increments of 45 seconds. Make sure you don’t overheat it, but you don’t want it to be underheated either. Once it starts to rise, check to see if it’s done by sticking a toothpick or a fork in the center. If cake comes out on the fork, warm it up a little bit longer.

So, if you want, you can melt some chocolate chips down and use it as a thick frosting. I also sprinkled some powdered sugar on mine.

And there you have it! This peppermint mocha mug cake is great when it’s warm or cold!

Bon apetit


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All images are mine, Girl In Gamba.

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