Ben loves to make the mug cakes as an afternoon as an after-school treat or as a special family dessert. Especially when we're at the lake with family!

¼ cup all-purpose flour

½ teaspoon baking powder

4 Tablespoons unsalted butter, cut into 4 pieces

3 Tablespoons bittersweet or semisweet chocolate chips

2 large eggs

¼ cup sugar

2 Tablespoons cocoa powder

1 teaspoon vanilla extract

1/8 teaspoon salt

Baking instructions:

1. In a small bowl, whisk together flour and baking powder.

2. In a medium microwave-safe bowl, combine butter and chocolate chips. Heat in microwave at 50 percent power for 1 minute. Stop microwave and stir mixture with spoon. Heat in microwave at 50 percent power until melted, about 1 minute. Remove the bowl from the microwave.

3. Add eggs, sugar, cocoa, vanilla, and salt to the chocolate mixture and whisk until smooth.

4. Add flour mixture and whisk until smooth. Use spoon to divide the batter evenly between 2 coffee mugs. A STROLL Scarsdale mug is the perfect option!

5. Place mugs on opposite sides of the microwave turntable. Cook in microwave at 50 percent

power for 1 minute. Stop microwave and use spoon to stir batter in each mug, making sure to

reach the bottom of the mug.

6. Cook in microwave at 50 percent power for 1 minute (batter will rise to just below the rim of the mug and the cake should look slight wet around the edges). If the top of your cake still looks very wet, cook in the microwave at 50 percent power for another 15 to 30 seconds.

7. Use oven mitts to carefully remove the mugs from the microwave and let your mug cakes cool for 5 minutes. Serve warm. Add some whipped cream, a crumbled Oreo or scoop of your favorite ice cream on top for even more decadence!