This quick and simple Easter dessert from Culinary Producer Grant Melton is all party on top and all chocolate cake on the bottom.
- 2 tablespoons flour
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon cocoa powder
- ¼ teaspoon baking powder
- Pinch salt
- 2 tablespoons vegetable oil
- 2 tablespoons Greek yogurt
- 1 tablespoon milk
- 1 chocolate creme egg
- Candy coated chocolate eggs, crushed (for topping)
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.