I made this following the directions on Vain Vanilla's recipe card. I didn't look up what a 12-ounce mug was before using the bigger and widest one I have for this; I should use a normal mug next time. The bulk in the center is where the cream cheese is at. The cake had a hot cocoa (which was one of the ingredients used) smell to it after it was fresh from the microwave. But I don't think it tasted like the drink. The cake was mostly alright, but there was a couple bits of unbaked batter at the bottom.

Anyway, the recipe for this was:

• 6 tablespoons of all-purpose flour
• 2 tablespoons of granulated sugar
• 1 teaspoon of unsweetened cocoa powder
• 1/4 teaspoon of baking powder
• 1/8 teaspoon of kosher salt

Whisk the above together in a mug.

• 1/3 cup of milk (it called for whole milk, but I used 2% milk for this)
• 2 tablespoons of melted unsalted butter
• 2 teaspoons of vanilla extract (it called for the Vain brand, but I think it can work any brand)
• 1 teaspoon of red food coloring (I'll have to try it with natural food coloring instead of a chemical one next time)

Stir the above into the mug.

• 3 tablespoons of confectioners' sugar
• 1 tablespoon of cream cheese at room temperature (If it's from the fridge, I'd recommend having that out first so that it came warm to room temperature while you do the other steps)

In a small bowl, mix these two together until they're smooth and then drop down into the mug. Make sure they're covered by the batter. Then put the mug into the microwave and bake on high for about 90 seconds.