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Recipes Desserts Mug Cakes

Chocolate and Hazelnut Mugcake

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Author:

Erin

Published:

December 5, 2013

Updated:

April 3, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

Soooo can anyone guess what Nutella has in it? Chocolate and hazelnut! And so much deliciousness. (And a crapload of sugar and saturated fat…)  Is there anyone out there who can stop at just one spoonful of Nutella? Yeah, me neither.  That’s why I don’t own any.  Instead, I made a mugcake that kinda tastes like it!

So during my extract buying extravaganza, I got my hands on some caramel extract and some hazelnut extract.  I wasn’t sure what I was going to use them in, and then it hit me.  Make. Some. Nutella. Mugcake.
You do have to be a little bit careful with how much hazelnut extract you put in…it’s pretty strong.  Here’s a little bonus Christmas tree shot!
I don’t know about everyone else, but I did some serious cyber-Monday shopping.  It didn’t seem like the deals were as good this year as they were last year but I still managed to snag some good stuff for gifts and for myself of course.  I just can’t pass up some of the deals!
 
Chocolate Hazelnut Mugcake
Servings: 1 • Calories: 205 • Fat: 8 g • Protein: 10 g • Carbs: 31 g • Fiber: 4 g • Sugar: 12 g • Sodium: 206 mg • Cholesterol: 0 mg
 
Ingredients:
  • 2 tbsp quick oats
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp mini semi-sweet chocolate chips
  • 1/4 tsp baking powder
  • 1 packet Splenda
  • 2 tbsp + 1/2 tsp unsweetened applesauce
  • 1 egg white
  • 1/4 tsp vanilla
  • 1/4 tsp hazelnut extract
Frosting Ingredients:
  • 2 tbsp plain non-fat Greek yogurt
  • 1 tsp nut butter of choice (I like Simply Jif peanut butter)
  • 1/4 tsp caramel extract
  • A few drops of hazelnut extract
  • 1 packet Splenda
  • Optional toppings: chocolate chips and slivered almonds
Directions:
  1. Mix all cake ingredients in a small bowl or mug that has been sprayed with non-stick cooking spray.
  2. Spray a large mug with non-stick cooking spray and pour the cake mixture into the mug.
  3. Microwave on high for about 2 minutes and 15 seconds (may vary depending on your microwave).
  4. Mix all frosting ingredients in a small bowl and frost the cake after it has cooled at least a minute.
 
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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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