Ingredients
Method
- 1. Combine Dry Ingredients: In a large microwave-safe mug, whisk together the Kodiak pancake mix and cocoa powder until no lumps remain.
- 2. Add Wet Ingredients: Pour in the milk and maple syrup. Stir with a fork until the batter is smooth. Do not overmix.
- 3. Fold in Chocolate Chips: Gently stir in 1 ½ tablespoons of chocolate chips.
- 4. Microwave: Place the mug in the microwave and cook on high for 90 seconds. If the center is still wet, continue cooking in 15-second intervals until it's set and springy to the touch.
- 5. Add Drizzle (Optional): In a separate small bowl, microwave 1 tablespoon of chocolate chips and the coconut oil for 30 seconds until melted and smooth. Drizzle over the warm mug cake and enjoy immediately.
Nutrition
Notes
RECIPE VARIATIONS:
- Protein Powerhouse: Add 1 scoop of vanilla or chocolate protein powder with the dry ingredients. Increase the milk by 2 tablespoons to maintain a smooth batter.
- Fudgy Brownie: For a denser, brownie-like texture, reduce the milk to ⅓ cup.
- Chocolate Peanut Butter Dream: After pouring the batter, drop a tablespoon of creamy peanut butter into the center before microwaving. Do not stir.
- Cinnamon Swirl: Omit the cocoa powder. Mix 1 tbsp of brown sugar with ¼ tsp of cinnamon and swirl it onto the top of the batter before cooking.
- Always use a large mug (12oz / 350ml or bigger) to prevent the cake from overflowing as it rises in the microwave.
- Storage: Let the cake cool, then cover and store in the fridge for up to 2 days. Reheat for 15-20 seconds.
- Meal Prep: Pre-mix the dry ingredients (Kodiak mix, cocoa powder) into small containers or bags for a quick, ready-to-make snack.