Gingerbread Latte Mug Cakes with Cinnamon Meringue

Coffee-flavored gingerbread baked in mugs and topped with cinnamon meringue
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American


  • 1 stick butter 1/4 lb, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/4 teaspoon salt
  • 3 cups flour
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water
  • 1 cup strong coffee, cooled
  • 1 cup molasses

for the cinnamon meringue

  • 3 large egg whites
  • 1 pinch cream of tartar
  • 4 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon


  • Preheat oven to 350 degrees and grease 8 oven-safe mugs or 2 loaf pans. In a mixer, cream the butter and sugar together. Add eggs one at a time, and a pinch of salt. Mix all of the dry ingredients together in a separate bowl. Add these gradually to the wet mixture. Add the boiling water, cold coffee, and molasses. Blend thoroughly and pour into two greased loaf pans or 6-8 mugs (depending on the size of mug). Fill mugs 2/3 full. Bake the mugs for 30 minutes or the loaf for 40 or until a toothpick comes out clean. (Bake for additional 5-8 minutes if you're not using meringue)

for the meringue

  • Beat the egg whites and cream of tartar on high speed until frothy, then add in the sugar gradually (so the meringue doesn't lose any body). Continue to beat until stiff peaks form. Stir in the vanilla and cinnamon. Using a spatula, spoon the meringue over the gingerbread, then have fun making the meringue look beautiful. Bake at 400 degrees for 8 minutes or until top is golden brown.


this can be made in a two loaf pans or 6-8 mugs (depending on the size of the mugs)
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