Ingredients
2
2 servings
- •1 large egg
- •0.25 cup white sugar
- •2 tablespoons unsweetened cocoa powder
- •2 tablespoons butter, melted
- •1 tablespoon vegetable oil
- •0.125 teaspoon vanilla extract
- •1 pinch salt
- •2 tablespoons toasted sliced almonds
- •1.5 tablespoons miniature semisweet chocolate chips
- •1 tablespoon unsweetened shredded coconut
- •3 tablespoons milk
- •0.25 cup all-purpose flour
- •0.25 teaspoon baking powder
- •0.25 teaspoon confectioners' sugar
- •0.25 teaspoon unsweetened cocoa powder, or as needed
Instructions
- Whisk egg, sugar, 2 tablespoons cocoa powder, butter, vegetable oil, vanilla, and salt together in a bowl until smooth. Stir almonds, chocolate chips, and coconut into the mixture; whisk in milk.
- Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can't see visible flour.
- Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
- Place cups into a microwave oven, one at a time. Microwave each cup on high for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool, 2 to 3 minutes.
- Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.
Nutritional Facts
Per 2 servings
- Calories: 472
- Carbohydrate: 49g
- Fat: 30g
- Fiber: 4g
- Protein: 9g
- Sugar: 32g
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