When the cake craving hits and the last thing you feel like is baking, mug cakes are the instant gratification solution. And this Peppermint Crisp Mug Cake combines that easy fix with South Africa’s most popular chocolate bar.
My recipe is a combination of recipes from The Kate Tin, Half Baked Harvest and the book Mug Cakes by Joanna Farrow (that my eyes fell on when I was attempting some lockdown yoga poses in my apartment the other morning). It plays with the flavours of chocolate and mint cracknel you get in the peppermint crisp bar and the caramel that forms part of the iconic peppermint crisp tart. For this recipe, I remove the mint cracknel from the chocolate bar and place the chocolate inside the batter before it goes in the microwave. The mint cracknel is reserved to go on top of the cake with whipped cream and a drizzle of homemade or shop-bought caramel sauce.
Make life easier for those late-night cake emergencies by mixing a large batch of the dry ingredients and storing the premix in a jar. And when that craving hits, scoop out a few tablespoons of the premix, mix with the oil, milk and egg and you have your mug cake batter ready in a flash.
Peppermint Crisp is a popular chocolate bar in South Africa and the Peppermint Crisp Tart is an age-old classic dessert that everyone seems to love and never grow tired of. It’s not fancy at all, and basically just whipped cream mixed with a tin of caramel treat (dulce de leche), spooned over a tennis biscuit base and topped with crushed peppermint crisp. A while ago the manufacturers of Peppermint Crisp announced that they would discontinue one of the sizes the chocolate comes in. Only for it to become a rumour that the chocolate would be discontinued which created a storm on social media of upset citizens asking how are they supposed to make the tarts now.
I hope you enjoy this recipe for Peppermint Crisp Mug Cake. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
- 45ml vegetable oil
- 45ml milk
- 15ml strong coffee
- ½ tsp vanilla extract
- 1 large egg
- 65ml self raising flour
- 30ml sugar
- 30ml cocoa powder
- ¼ tsp salt
- 49g bar peppermint crisp, broken in pieces (use about half a bar per serving)
- Whipped cream and caramel sauce to serve
- Place the oil, milk, coffee, vanilla and egg in a 250ml capacity mug and whisk
- Add the flour, sugar, cocoa powder and salt, whisking until just combined
- Remove some of the mint cracknel from the chocolate pieces and push the chocolate into the middle of the batter
- Microwave on full power for 1 minute 45 seconds and let the cake stand in the microwave for another 15 seconds (this is in a 850W microwave)
- Remove and let the pudding cool down for a few minutes
- Drizzle with some caramel sauce and a dollop of whipped cream
- Sprinkle with the mint cracknel and serve