1 Servings 2 min Cook
1/4 Cup Wheat Flour
2 Tbsp Cocoa
1/4 Tsp Baking Powder
2 Tsp Sugar
1 Dash Salt
1/4 Cup Whole Milk
2 Tbsp Vegetable Oil
1 Tbsp Hazelnut Spread
In a medium bowl, whisk together dry ingredients.
Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
Pour batter into a large microwave-safe mug.
Add 1 tbsp of hazelnut chocolate spread in the middle of the batter.
Just drop it in the middle, no need to push it down and sink it in the batter.
Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
Microwave mug cake for 70 seconds on high.
Carefully remove from microwave and enjoy!