Chocolate Mug Cake Recipe
A Chocolate Mug Cake is the ultimate quick fix for chocolate cravings, ready in minutes and irresistibly rich. This easy microwave treat uses simple ingredients and absolutely no eggs.
Enjoy a warm, gooey Chocolate Mug Cake bursting with melted chocolate chips, perfect for a cozy night in. With a handful of pantry staples, you’ll create dessert magic in under five minutes!
Key Ingredients to Make This Chocolate Mug Cake Shine
- All-purpose flour – Forms the essential structure for the cake, making it tender yet sturdy.
- Granulated sugar – Sweetens the batter just right, balancing the richness of the chocolate.
- Unsweetened cocoa powder – Delivers deep, intense chocolate flavor for an authentic chocolate experience.
- Baking powder – Adds the necessary lift, ensuring a fluffy, soft texture.
- Milk – Binds everything together and provides moisture for a luscious crumb.
- Canola oil – Makes the cake rich and tender without weighing it down.
- Vanilla extract – Enhances the overall flavor with a warm, aromatic note.
- Chocolate chips – Melt into delightful pockets of gooey chocolate, making every bite indulgent.
How to Whip Up This Chocolate Mug Cake Fast
Lightly coat a microwave-safe mug with cooking spray to prevent sticking.
Mix the flour, sugar, cocoa powder, baking powder, and a dash of salt right in the mug.
Add the milk, oil, and vanilla extract, stirring until a smooth batter forms, scraping the bottom well.
Fold in chocolate chips or sprinkle them on top for extra chocolatey goodness.
Microwave for about 70–90 seconds until the top is set but slightly shiny. Let it rest for a minute before digging in!
Sweet Secrets for the Best Chocolate Mug Cake
The magic of a perfect Chocolate Mug Cake lies in timing—less is more. Stop cooking when the cake looks slightly underdone, because it continues to cook as it cools. For a softer, fudgier center, underbake slightly and enjoy a molten effect.
Customize your mug cake by adding a scoop of Nutella or peanut butter into the center before microwaving. Feeling adventurous? Toss in some coconut flakes, chopped nuts, or even a pinch of cinnamon for extra flavor layers.
Want a healthier version? Swap sugar for honey, replace canola oil with applesauce, or use white whole wheat flour. A dairy-free adaptation is also easy—use almond milk, coconut oil, and dairy-free chocolate chips.
Storing and Reheating Your Chocolate Mug Cake
If you have leftovers (though it’s rare!), cover the mug with plastic wrap and store it in the fridge for up to 2 days. To reheat, microwave it for about 10–15 seconds to bring back its soft, warm texture.
Avoid freezing, as the cake tends to dry out and lose its fresh-baked charm when thawed.
Chocolate Mug Cake Recipe
Ingredients
- 1 tablespoon canola oil or melted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon chocolate chips or preferred baking chips
- ¼ teaspoon baking powder
- 2 tablespoons granulated sugar
- Dash of salt
- 1/8 teaspoon vanilla extract
- 3 tablespoons milk any variety
- 1 tablespoon unsweetened cocoa powder
Instructions
- Lightly coat the bottom of a microwave-safe mug or coffee cup with cooking spray. Combine the flour, granulated sugar, cocoa powder, baking powder, and salt directly in the mug, stirring until evenly mixed. Pour in the milk, canola oil, and vanilla extract, mixing thoroughly to achieve a smooth batter, ensuring the bottom of the mug is fully incorporated. Gently fold in the chocolate chips or scatter them over the top. Microwave the mug on high for 70 to 90 seconds, until the cake is set yet slightly glossy on the surface. Let the mug cake sit undisturbed in the microwave for one minute before enjoying.