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This quick and simple Easter dessert from Culinary Producer Grant Melton is all party on top and all chocolate cake on the bottom.
Combine flour, sugar, cocoa powder, baking powder and salt in an 8-ounce mug and mix with a fork until combined. Add vegetable oil, Greek yogurt and milk, and mix until smooth. Microwave for 1 minute and 30 seconds.
Remove the mug from the microwave and crack the chocolate creme egg on top. Sprinkle with the crushed candy eggs.