To a medium glass bowl, add chocolate chips and coconut oil. Microwave for 30 seconds, remove bowl, and stir the mixture well until chocolate chips are melted. Add in flour, coconut sugar, coffee, hemp milk, baking powder, peppermint extract and salt. Stir well to combine.
Divide batter between 2 mugs. Individually microwave each mug for 2 minutes, or until cake top is firm. You may need to microwave the mug cake an additional 15 to 30 seconds, depending on how powerful your microwave is.
Top mug cakes with dairy free whipped cream and garnish with crushed peppermint candies, if desired. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.