Butter the mugs with the melted butter and sprinkle with sugar, so the inside of the mug is covered in butter and sugar.

Turn the oven on at 200°C hot air.

Break the vanilla pod in half and remove the seeds. Mix it with some sugar to create your own vanilla sugar.

Whip eggs, butter, brown sugar, and cinnamon until it’s combined into a light cream. Add half of your flour and mix well. Add milk and mix it well before adding the remaining flour, baking powder, and vanilla. Stir until you get an even dough. Add the chopped walnuts once the dough is ready.

Split the dough into the four mugs (3,5 dl), then put the mugs into a Heritage dish, and sprinkle with sugar to get a crunchy exterior on the mug cakes, before putting them in the oven.

Bake for around 30 minutes in the middle of the oven.

Remove your mug cakes from the oven and let them cool down.

Hot chocolate fudge: Heat up your cream, chocolate, and sugar in a casserole at medium heat.

Remove the casserole from the heat and add butter and vanilla and stir until it’s all combined. Let the chocolate fudge cool down while the cakes are in the oven.

Serve your mug cakes with the hot chocolate fudge, or some scoops of caramel ice cream, and top with fresh berries.

Tip: if you prefer the bitterness of sour cream, you can whip together 200 g sour cream with 2 tbsp. powdered sugar, until it has the same consistency as whipped cream.