Low Fat Hot Chocolate Cake Mugs

• 1-1/4 cup All-purpose Flour
• 2 cups Sugar, Divided
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 cups Dark Chocolate Cocoa Powder
• 1/4 cups Cornstarch
• 1/2 teaspoons Salt
• 4 whole Egg Whites
• 1 teaspoon Vanilla Extract
• 1/4 cups Regular Temperature Water
• 1 cup Boiling Water
• 1 cup Frosting Of Choice
• 6 whole Peppermint Candies, Crushed

1. Preheat oven to 350 F. Grease 3 medium sized oven safe glass mugs (or jars) with cooking spray. Set aside.
2. Sift flour, one cup of sugar, baking soda, baking powder, cocoa powder, corn starch and salt together in a medium bowl. Set aside.
3. In another bowl, whisk eggs, vanilla, 1/4 cup of regular temperature water and the remaining 1 cup of sugar. Stir this into the dry ingredients and mix until fully combined.
4. Add the boiling water into the batter, stirring until it's all mixed in. (Batter will be thin).
5. Pour batter into the prepared mugs/jars, filling each about 2/3-3/4 full. (I did 2/3 and it came out perfect). Be careful not to fill them all the way or the batter will overflow in the oven.
6. Place jars into the oven and bake for about 35-40 minutes, or until a toothpick that is inserted into the cake comes out dry. Let cakes cool completely before frosting.
7. Once cooled, frost with low fat cream cheese frosting. Sprinkle with peppermint candy and enjoy!
8. Cake recipe is adapted from Taste of Home.

allpurpose, sugar, baking soda, baking powder, chocolate cocoa, ubc, salt, egg whites, vanilla, ubc, boiling water, frosting of choice

Taken from tastykitchen.com/recipes/desserts/low-fat-hot-chocolate-cake-mugs/ (may not work)