In your mug or bowl, add the broken pieces of bittersweet chocolate or chocolate chips along with the coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
In a separate small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and instant espresso powder (if using). This ensures an even distribution of dry ingredients.
Once the chocolate mixture has cooled slightly, add the almond milk, pure maple syrup, vanilla extract (if using), and peppermint extract. Stir until well combined.
Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Fold in mini chocolate chips if desired for an extra chocolatey experience.
Place the mug in the microwave and cook on high for 1 minute and 30 seconds. Keep an eye on it as microwaves can vary; you want the cake to be set but still slightly gooey in the center.
Allow the mug cake to cool for a minute before digging in. This helps the cake set and makes it easier to enjoy.
Finish your Double Chocolate Mint Mug Cake with a generous dollop of coconut whipped cream or dairy whipped cream, a sprinkle of mini chocolate chips, and a few fresh mint leaves for an elegant touch.
