Candy Bar Mug Cake is a chocolate microwave cake with the added deliciousness of chopped candy bars. Add your favorite candy to make this cake a winner.
Why you'll love this recipe
An overabundance of left over Halloween mini chocolate bars was the inspiration for Candy Bar Mug Cake, a quick and delicious twist to Cake in a Mug that puts left over candy to spectacular use.
These instant cakes are amazing. Sweet. Gooey. Crunchy.
Candy Bar Mug Cake couldn’t be quicker or easier. Whether for a speedy after school snack, an instant gratification dessert, or a 3 a.m. studying-for-exams boost, a little 3-2-1 mug cake is the answer.
The ingredients for Candy Bar Mug Cake are just the “magic” mug cake mix (1 box any flavor cake mix plus 1 box angel food cake mix) and 2 or 3 mini candy bars of your choice. I think most chocolate bars or m and m’s would work.
I taste tested Snickers, Milky Way, Butterfinger, Twix, and Kit Kat. Don’t use Kit Kat. The cookie wafers get soft and mushy. The others were all fabulous. My surprise favorite was the Butterfinger.
I didn’t expect that the crunchy peanut butter center of the Butterfinger would melt into gooey, sweet, peanut buttery sauce inside the chocolate mug cake. With some chopped Butterfinger sprinkled on top after baking, the combination of gooey and crunchy was outstanding.
Candy Bar Mug Cake is such a great idea, you might even want to hit the after Halloween sales and stock up on some bags of snack size chocolates.
The ingredients for a microwave mug cake would make any care package recipient very happy and would be perfect in a gift basket for anyone with a sweet tooth.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
- Lightly coat the inside of a mug with non-stick spray. Stir in 3 tablespoons of cake mix and 2 tablespoons of water.
- Roughly chop 2-3 candy bars and place into the batter, reserving a few pieces for topping the cake after baking.
- Microwave on high for up to 1 minute until cooked. (My microwave takes 45 seconds.) Add a few pieces of chopped candy bar and a generous dousing of chocolate or caramel syrup on top.
Storage
Microwave mug cakes and cobblers are best when cooked right before eating. The individual serving size makes it easy to make just what is needed.
For care packages, send the ingredients, instructions, a tablespoon and a mug or paper cups.
Related recipes
Be sure to see the full listing of over 21 Mug Cakes recipes here on The Monday Box.
Hot Chocolate Mug Cake is just what your sweet tooth needs! This chocolate cake with chocolate sauce and melted marshmallows is amazing.
Coconut Mug Cake is a gooey treat made with vanilla cake, coconut, and melted marshmallow cream.
Make a 4th of July Mug Cake with patriotic colors from white cake with strawberry and blueberry pie filling.
Biscoff Mug Cake is deliciously full of cookie butter spices.
Lava Cake in a Mug is for chocolate lovers! Rich chocolate cake overflowing with melted chocolate candy.
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
3-2-1 Candy Bar Mug Cake
Ingredients
- 1 box Angel Food Cake mix
- 1 box chocolate or vanilla cake mix
- Non-stick spray if not using disposable cups
- Water
- 48 snack size chocolate bars 2-3 bars for each individual cake
- 3 cup chocolate and/or caramel syrup about 2 tablespoons per cake
Instructions
- In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
- If using a microwaveable mug, lightly coat the inside of a with non-stick spray. Without the spray the cake will stick to the mug and the mug is harder to clean. If using a disposable, microwave safe paper cup, no non-stick spray is needed.
- (Here comes the 3-2-1 part) Into the prepared mug/cup, stir together 3 tablespoons of cake mix and 2 tablespoons of water. Stir.
- Roughly chop 2-3 candy bars and place into the batter, reserving a few pieces for topping the cake after baking.
- Microwave on high for up to 1 minute until cooked. (My microwave takes 45 seconds.)
- Add a few pieces of chopped candy bar and a generous dousing of chocolate or caramel syrup on top of the 3-2-1 cake. Then eat it right out of the mug. If you want to transfer the cake onto a plate, run a knife around the edge between the cake and the mug to loosen, dump out onto a plate, then add the chopped candy and syrup.
Notes
- Combine the two cake mixes into a gallon-size ziplock bag labeled with directions.
- Include a measuring spoon, bags of snack size chocolate bars, and a bottle of chocolate/caramel syrup.
- If the care package is international, include microwave safe paper cups.
- If the care package is domestic, add either a can of non-stick spray (for use with a ceramic mug) or microwave safe paper cups.
- Don’t forget to include the “recipe”.
Nutrition
First Published: November 4, 2014. Last Updated: January 31, 2023. Updated for additional information and better reader experience.
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday today and it has been pinned to our Full Plate Thursday Features Board! Hope you have a great week and enjoy your new Red Plate!
Miz Helen
The Monday Box
Thank you so much, Miz Helen, for the feature and for pinning! I always enjoy Full Plate Thursday and appreciate your hosting!
Linda
I fond your wonderful site on Carlee's Throwback Thursday. Following you and will visit often. Your creative ideas are fun.
Wishes for tasty dishes,
Linda
The Monday Box
Thank you so much, Linda! I am delighted that you found ideas to enjoy on The Monday Box! I look forward to visiting with you! Right now, I am heading over to catch up on Tumbleweed Contessa posts. 🙂