¼cup(61g)+ 1 tablespoon warm milk(you'll want to pop this in the microwave for like 30 seconds so it's not super cold otherwise it'll seize up the coconut oil)
In a medium bowl, whisk together dry ingredients and dark chocolate chips.
Whisk in the milk and coconut oil until all ingredients are combined and batter has no clumps.
Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
If you're adding peanut butter or any nut butter spread, at this time, put it in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)
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 90 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
Carefully remove from microwave and enjoy!
Notes
Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 90 seconds. This is slightly longer than the original chocolate mug cake because the batter is thinner because the liquids are warm vs. cold liquids. Knowing this information, it may help you better judge how long to cook yours for and at what power.If you're looking for the original chocolate version, here is the link.If you're looking for a vanilla version, here is the link to The Moistest Vanilla Mug Cake recipe!