SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakersWRITTEN RECIPE HERE: http://bit.ly/ChocolateMugRecipesThank you to Ghirardelli for sponsoring this video!NEW VIDEO--Microwave Mug Meals: http://bit.ly/MugMealsVidHi Bold Bakers! This holiday season, Im excited to partner with Ghirardelli to bring you Big & Bold Chocolate recipes that I know youll love. This week, we are making a trio of Chocolate Mug Cakes, each one more decadent than the next. So lets get started!#sponsoredJUST RELEASED! 3 Homemade Cookie Butters & How to Use Them: http://bit.ly/CookieButtersVidGet my exclusive Festive Fudge Trio recipe HERE: http://bit.ly/GemsBonusChocolateRecipesSHARE your holiday baking photos: #sweetestsecretAnd don't forget to try my Microwave Mug Pies for Thanksgiving: http://bit.ly/GemmasMugPieVidFULL RECIPES LISTED BELOWChocolate Mug Cake TrioChocolate Molten Lava Mug Cake(Yields 1 Cake)INGREDIENTS2 tablespoons unsalted butter1/3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips1 - 12 teaspoons Ghirardelli Unsweetened Cocoa Powder1 egg1 tablespoon white sugarA pinch of salt1 teaspoon pure vanilla extract (optional)1 tablespoon Ghirardelli 60% Cacao Bittersweet Chocolate Baking ChipsToppings (optional): Vanilla Ice Cream Chocolate ShavingsINSTRUCTIONS1. Place the butter and chocolate in a microwaveable mug (roughly 1 cup measurement). Microwave until melted, about 30-45 seconds.2. Mix in the cocoa powder, vanilla extract and salt, and stir until smooth.3. In another bowl, using an electric hand mixer or whisk, whip the egg and sugar until thick, roughly 3-4 minutes. It takes a little bit of elbow grease by hand.4. Pour the egg sugar mixture into your microwaveable mug containing your melted chocolate and butter and mix until smooth. Add in your chocolate chips on top and push them into the cake. This will give you your lava center. If you dont want to cook them off straight away, then place them in the refrigerator for up to 24 hours.5. Microwave for 45-60 seconds. Take care not to overcook as it will dry out your lava cake. (Timing is based on my 1200W microwave so your timing might vary)6. Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.NOTE: Recipe for 6 Mug Cakes HERE: http://bit.ly/ChocolateMugRecipesWhite Chocolate Mug Cake(Yields 1 Cake)INGREDIENTS45g/1.5 oz of Ghirardelli White Chocolate Baking Bar OR 1/4 cup Ghirardelli Classic White Chips3 1/2 tablespoons milk1 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil) 1 tablespoon sugar3 1/2 tablespoons all-purpose flour1/4 teaspoon baking powder1 tablespoon raspberry jamToppings (optional): Whipped CreamFresh RaspberriesWhite Chocolate ShavingsINSTRUCTIONS1. In a bowl, add in the white chips or chocolate and milk. Microwave until melted, around for 30-40 seconds2. Stir in the oil, sugar, flour and baking powder until combined.3. In a microwavable mug (roughly 1 cup measurement), add your raspberry jam to the bottomand pour the cake mix in on top. If you dont want to cook them off straight away, then placethem in the refrigerator for up to 24 hours.4. Microwave for 45-60 seconds or until the center is no longer wet. (Timing is based on my 1200W microwave so your timing might vary)5. Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.NOTE: Recipe for 6 Mug Cakes here: http://bit.ly/ChocolateMugRecipesChocolate and Peanut Butter Mug Cake (Egg Free)(Yields 1 Cake)INGREDIENTS3 tablespoons all purpose flour3 tablespoons brown sugar3 tablespoons Ghirardelli Unsweetened Cocoa Powder3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil) 3 tablespoons waterpinch of salt12 teaspoon vanilla extract1 tablespoon of smooth peanut butterToppings (optional):Whipped CreamPeanut ButterChopped Toasted PeanutsINSTRUCTIONS1. In a bowl, mix together all of the ingredients minus the peanut butter.2. In a microwavable mug (roughly 1 cup measurement), scoop in your peanut butter and then pour your cake mix on top. If you dont want to cook them off straight away, then place them in the refrigerator for up to 24 hours.3. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.4. Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts.5. Serve warm.NOTE: Recipe for 6 Mug Cakes here: http://bit.ly/ChocolateMugRecipes