Chocolate Mug Cake

Why You’ll Love Chocolate Mug Cake Recipe

This Chocolate Mug Cake is rich, fudgy, and ready in just minutes. Perfect for late-night cravings or when you don’t want to bake a whole cake, it delivers all the chocolatey goodness in a single serving. Soft, moist, and slightly gooey in the center, it’s the ultimate quick dessert.

Ingredients

• 4 tbsp all-purpose flour

• 2 tbsp unsweetened cocoa powder

• 3 tbsp granulated sugar (or coconut sugar)

• ¼ tsp baking powder

• Pinch of salt

• 3 tbsp milk (dairy or non-dairy)

• 2 tbsp vegetable oil (or melted butter)

• ½ tsp vanilla extract

• 2 tbsp chocolate chips (optional, for extra gooeyness)

Directions

1. In a microwave-safe mug (12 oz or larger), whisk together flour, cocoa powder, sugar, baking powder, and salt.

2. Stir in milk, oil, and vanilla until smooth.

3. Fold in chocolate chips if using.

4. Microwave on high for 60–90 seconds, until the cake has risen and the center is just set (don’t overcook).

5. Let cool for 1–2 minutes before digging in.

Servings and Timing

• Servings: 1

• Prep Time: 2 minutes

• Cook Time: 1–2 minutes

• Total Time: 3–4 minutes

Variations

• Nutty Delight: Swirl in a spoonful of peanut butter or Nutella before cooking.

• Mocha Flavor: Add ½ tsp instant coffee granules to the batter.

• Vegan Option: Use plant-based milk and dairy-free chocolate chips.

• Protein Boost: Swap 1 tbsp flour for 1 tbsp chocolate protein powder.

Storage/Reheating

• Best eaten fresh!

• If you have leftovers, cover and refrigerate for up to 1 day.

• Reheat in the microwave for 10–15 seconds (may dry out slightly).

FAQs

Q: Can I bake this in the oven instead of the microwave?
Yes—bake in an oven-safe ramekin at 350°F (175°C) for about 12–15 minutes.

Q: Why did my cake turn out rubbery?
It was likely overcooked. Start with 60 seconds and add more time in 10-second increments.

Q: Can I make it sugar-free?
Yes—swap sugar with your favorite sweetener like erythritol or monk fruit.

Conclusion

This Chocolate Mug Cake is the easiest way to satisfy your sweet tooth—warm, fudgy, and perfectly portioned. Whether it’s a midnight craving or a quick dessert after dinner, this one-bowl, five-minute recipe never disappoints!

Chocolate Mug Cake

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This Chocolate Mug Cake is rich, fudgy, and ready in just minutes! Made in the microwave with pantry staples, it’s the ultimate single-serving dessert when your chocolate cravings hit—no oven required.

• Author: Emily
• Prep Time: 5 minutes
• Cook Time: 1 minute
• Total Time: 6 minutes
• Yield: 1 serving
• Category: Dessert
• Method: Microwave
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/4 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk
• 2 tbsp vegetable oil (or melted butter)
• 1/4 tsp vanilla extract
• 1–2 tbsp chocolate chips (optional, for gooey pockets)

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Instructions

• Mix dry ingredients: In a microwave-safe mug, whisk together flour, cocoa powder, sugar, baking powder, and salt.
• Add wet ingredients: Stir in milk, oil, and vanilla until smooth. Fold in chocolate chips if using.
• Microwave: Cook on high for 60–90 seconds, until the cake has risen and is just set in the center. (Do not overcook—it will continue to cook as it rests.)
• Cool slightly & enjoy: Let sit for 1–2 minutes before digging in. Add whipped cream, ice cream, or extra chocolate drizzle if desired.

Notes

• Cooking time may vary depending on microwave wattage. Start with 60 seconds and add more if needed.
• For a richer cake, use brown sugar instead of white.
• Make it dairy-free with almond/oat milk and coconut oil.
• Best eaten fresh—mug cakes dry out if stored.