Happy Easter Mug Cakes with IBIS Milk Rolls with Chocolate Chunks

Submitted by IBIS Backwarenvertriebs GmbH from Aachen


Preparation time: 30 minutes

Serving size: 4


For 4 large cups à approx. 260 ml

  • 5 IBIS milk rolls with chocolate chips
  • 200 ml milk
  • 4 eggs (size M)
  • 1 packet vanilla sugar
  • 1 tablespoon sugar
  • 150 g cherries from the jar
  • Butter for the cups

For the decoration

  • 150 ml cream
  • 1 tbsp icing sugar
  • 2 sprigs of mint
  • 4 chocolate eggs
  • 2 tbsp brittle


Cut the IBIS Milk Rolls with Chocolate Chunks into cubes and place in a bowl. Whisk the milk with the eggs, vanilla sugar and sugar and pour over the bread cubes. Leave to stand for about 20 minutes.

Place the cherries in a sieve, drain and then fold into the bun mixture. Divide the mixture between 4 buttered cups. Cook each cup individually in the microwave at 800 watts for about 2 minutes 10 seconds. If preparing in the oven, use ovenproof cups and bake the Mug Cakes in a preheated oven at 180 °C for about 25 minutes.

Leave the Mug Cakes to cool. In the meantime, whip the cream until stiff and add the icing sugar. Pour into a piping bag and garnish the mug cakes with it. Wash the mint, dab dry and place the leaves decoratively in the cream. Place 4 chocolate eggs on top and sprinkle with the brittle.

IBIS products used