Mocha Magic Mug

Styling and Photography by Chay Berger | Food Prep by Kayla Miller

This irresistible chocolate-coffee cake is nestled in a mug and topped with a dollop of cream cheese frosting that melts into a silky swirl, mimicking the richness of hot chocolate with creamy milk. A perfect treat for your coffee- or hot-chocolate-loving mishloach manos recipient.

Yields 3 16-oz (450-g) mugs

• 2 cups flour
• 5 eggs
• ¾ cup oil
• ¼ cup sugar
• 4 Tbsp good-quality coffee liqueur
• 3 Tbsp cocoa
• 1 tsp vanilla sugar
• 1 tsp baking powder

Cream Cheese Frosting

• 2 cups confectioners’ sugar
• 4 oz (110 g) pareve cream cheese
• 2 Tbsp margarine
• 1 tsp vanilla extract

Toppings

1. cinnamon or cocoa, for dusting
2. mini marshmallows
3. chopped peppermint candies

Preheat oven to 350°F (175°C).

Place all ingredients in a mixing bowl. Mix until all ingredients are incorporated and mixture is smooth. Do not overmix.

Divide the batter between the 3 mugs. The batter should fill the mugs about three-quarters of the way. Place the mugs on a baking sheet. Bake for 40 minutes, or until a toothpick comes out clean.

Allow to cool completely before adding cream cheese frosting. If making these ahead of time, freeze without the frosting.