Biscoff Minute Mug Cake

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I haven’t done much with Biscoff on this blog. Maybe you’ve noticed.
There is one, gigantic, glaring reason for that void…
I prefer my Biscoff on a spoon. Straight up.
In other words: I eat it all before I can actually get it into something that’s baked.
And that’s why the only Biscoff recipe to make an appearance on this blog calls for only 2 Tbsp. of Biscoff and takes less than 1 minute to bake 🙂
I’m sure some canned cream cheese frosting would top this nicely, but just in case you’ve got a minute or two to spare (you know, from all the time you’re saving not baking a full batch of cupcakes), I’ve got a fluffer-nutter-esque variation for you to try– that I loved.
Enjoy this recipe! I’m off to make myself another cake…
Although I’m out of Biscoff and Nutella (naturally), so it looks like it’s plain ol’ PB for me!

Biscoff Minute Mug Cake

Recipe adapted from: Back to Her Roots

    For the Cake:

    • 1 egg, beaten
    • 1 tablespoon brown sugar
    • 1/2 teaspoon baking powder
    • 1 heaping tablespoon flour
    • 2 tablespoons Biscoff (or any nut butter)
    • 1 teaspoon vanilla

    For the Frosting:

    • 1 tablespoon Marshmallow Fluff
    • 1 tbsp. Biscoff (or nut butter)
    • 1-2 tbsp. Cool Whip (depending on your taste)

    For the Cake:

    1. Spray the inside of a mug with non-stick cooking spray.
    2. Use a fork to mix all ingredients together in the mug.
    3. Microwave for 30-45 seconds until done.

    For the Frosting:

    1. Use a fork to whisk together the Biscoff and the marshmallow fluff.
    2. Mix in the Cool Whip.
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