Mexican Chocolate/Salted Caramel Cake in a Mug

• 2 tablespoons all-purpose flour
• 3 tablespoons white sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons chocolate chips
• 1/4 teaspoon baking powder
• 1 pinch salt
• 1 pinch cayenne pepper
• 1 pinch ground cinnamon
• 3 tablespoons milk
• 1 tablespoon canola oil
• 1 egg, beaten
• 1/2 teaspoon vanilla extract
• 2 individually wrapped caramels, unwrapped and halved
• 1 pinch kosher salt

1. Mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl.
2. Whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture.
3. Lightly press caramels into kosher salt.
4. Pour batter into a microwave-safe mug; top with salted caramels.
5. Cook in microwave until desired consistency is reached, 75 to 100 seconds.

flour, white sugar, cocoa, chocolate chips, baking powder, salt, cayenne pepper, ground cinnamon, milk, canola oil, egg, vanilla, caramels, kosher salt

Taken from allrecipes.com/recipe/mexican-chocolatesalted-caramel-cake-in-a-mug/ (may not work)