Orphan Girl Mug Cake

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Posted on by Julia Bryant

The snow has arrived early in Montana and with ski season not yet in sight, it’s time to snuggle on the couch with something delicious and warm up, amirite? Mug cakes were basically my college go-to for something sweet and bringing them back to life with a dose of my favorite Bourbon Cream Liqueur feels like something I should have done a long time ago.

This recipe is super rich and exactly what you need when your pumpkin patch is freezing out back (start a garden they said, it will come out great, they said…). This recipe is so easy, which is why it is so perfect. 3 minutes and done!

Here is what you’ll need:

A mug

1/4 Cup Orphan Girl Bourbon Cream Liqueur

2 Tb. Unsweetened Cocoa Powder

1/4 tsp. Baking Powder

1/4 Cup Flour

3 Tb. Sugar

2 Tb. Light Olive Oil or Avocado Oil

pinch of salt

1 Tb. White Chocolate Chips

(as much as you need) Vanilla Ice Cream

 

In your mug, mix your baking powder, flour, salt, cocoa powder, and sugar. Add your oil, Bourbon Cream Liqueur and combine until smooth. Add white chocolate chips. Last stir. Swip the sides of the mug with a knife and pop into your microwave for 1 minute (high watt) or 1:20 (low watt).

Top with vanilla ice cream and voila, back to netflix.

*This recipe is for Adults 21 and over only*

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