Ingredients
Scale
- 4 tablespoons butter, divided
- 1 graham cracker, crushed into crumbs
- 1 large egg, whisked
- 3 tablespoons milk
- 4 tablespoons all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- Pinch of kosher salt
- 4 large marshmallows (or 32 mini marshmallows)
Instructions
1. Prepare the Graham Base
- Melt 1 tablespoon butter in a mug (about 20 seconds).
- Stir in crushed graham crackers.
- Divide mixture between 2 mugs and press into the bottoms.
2. Make the Batter
- Melt remaining 3 tablespoons butter in a bowl.
- Whisk in milk and egg until combined.
- Add flour, sugar, cocoa powder, baking powder, and salt.
- Whisk until smooth.
3. Assemble the Mug Cakes
- Add 1/4 of the batter into each mug.
- Top with marshmallows.
- Add remaining batter evenly.
- Finish with more marshmallows on top.
4. Microwave
- Microwave for 1 minute to 1 minute 15 seconds.
- Watch closely near the end to prevent overflow.
5. Cool & Serve
- Let cool slightly (mugs will be hot).
- Grab a spoon and enjoy immediately!
Notes
- Watch cooking time: Microwaves vary—start low and add time if needed.
- For gooey centers: Slightly undercook.
- For cake texture: Cook a bit longer.
- Avoid overflow: Use larger mugs and don’t overfill.
- Safety first: Let mugs cool before handling.
