Mexican Chocolate/Salted Caramel Cake in a Mug

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1 tablespoon canola oil 
• 2  individually wrapped caramels halved
• 1 pinch cayenne pepper 
• 2 tablespoons chocolate chips 
• 1  eggs beaten
• 2 tablespoons flour all-purpose
• 1 pinch ground cinnamon 
• 1 pinch kosher salt 
• 3 tablespoons milk 
• 1 pinch salt 
• 2 tablespoons cocoa powder unsweetened
• 0.5 teaspoon vanilla extract 
• 3 tablespoons sugar white

Equipment

• bowl
• whisk
• microwave

Directions

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. Lightly press caramels into kosher salt.
3. Pour batter into a microwave-safe mug; top with salted caramels.
4. Cook in microwave until desired consistency is reached, 75 to 100 seconds.