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Biscoff Mug Cake

mug cake with Biscoff cookies and Biscoff spread on top and spoon scooping bite out of cake.
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This is a cozy mug cake flavored with Biscoff cookie butter, brown sugar and cinnamon. The cake is topped with even more melty cookie butter and, if you like, a crumbled Biscoff cookie!

Ingredients

Scale
  • 2 tablespoons (30 g) Biscoff cookie butter
  • 1 tablespoon unsalted butter
  • 2 tablespoons (27 g) packed brown sugar (light or dark)
  • 1/4 cup (59 ml) milk
  • 5 tablespoons (57 g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1 Biscoff cookie, crumbled (optional)

Instructions

  1. Into a large, microwave-safe mug, add 1 tablespoon of the Biscoff cookie butter and 1 tablespoon butter. Place a folded paper towel overtop the mug (to catch any spatter) and microwave on high for 15 - 30 seconds, until the butter is melted. With a fork or small whisk, whisk the melted butter and cookie butter together until combined.
  2. Add the brown sugar and milk to the mug and whisk to combine.
  3. Add the flour, baking powder, cinnamon and pinch of salt to the mug. Whisk again just until smooth; do not overmix.
  4. Replace the paper towel on top of the mug and microwave on high for 1 minute. Check the top of the mug cake; it should be just set, with no wet batter. If some wet batter still remains, microwave again in 10 second increments until the top of the cake is just set.
  5. Place the remaining 1 tablespoon cookie butter on top of the cake. Let the mug cake rest for about 30 - 45 seconds, to allow the residual heat from the cake to soften the cookie butter on top. Spread out the softened cookie butter to cover the top of the mug cake, and top with the crumbled Biscoff cookie (optional).

Notes

To ensure the batter doesn't overflow in the microwave, use a microwave-safe mug that holds at least 12 ounces (355 ml). You can also place the mug onto a microwave-safe plate to catch any potential drips.

To substitute salted butter for the unsalted butter, omit the pinch of salt from the recipe.

If your baking powder is pebbly, break it apart with your fingers or a fork before adding it to the batter. Any unmixed chunks of baking powder will taste bitter in the finished cake. 

The nutrition information below was calculated to include the optional Biscoff cookie. This nutrition information is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/biscoff-mug-cake/