This easy microwave Chocolate Mug Cake recipe will give you a perfect quick dessert or late-night treat. This delicious cake is made with simple ingredients, including chocolate chips, but no eggs. It is cooked right in your mug. No fuss, no mess, just pure chocolate indulgence.
I love baked goodies (like my favorite brownies), but some days I am in no mood to wait; I want something sweet right at the moment. This is where this mug cake becomes the perfect choice. Not to mention, fewer dishes mean a happy me.
But before you make it, here are a few things to keep in mind:
- Make it and eat it! It tastes awesome when eaten fresh and warm. So, make it just at the time of serving.
- Do not overcook. Cook for a minute, and if it looks undercooked, cook in batches of 10 seconds.
Ingredients and substitutions
- Sugar: You can use any type of sugar. I like brown sugar, and it also adds a bit more moisture due to molasses than white sugar. You can also substitute sugar with maple syrup, honey, or any artificial sweetener.
- All-purpose flour
- Unsweetened cocoa powder: You can use any type of cocoa powder – natural or Dutch-processed. In the updated version of this recipe, I used Dutch-processed cocoa powder.
- Chocolate chunks/chips: You can use any kind of chocolate chips or opt for chocolate chunks by breaking off a small portion of a chocolate bar. I used both chocolate chunks and chips in the recipe. When adding chocolate chips on top as a topping, add them later after the cake is done, as they can often sink into the batter. On the other hand, chunks tend to stay on top and will also melt nicely, so use them on the top before making the cake.
- Baking powder
- Olive oil: You can substitute it with any vegetable oil or unsalted butter.
- Milk: Any type of milk will work including plant-based milk. Full-fat milk gives the cake more rich flavor but I have also used skim milk with great results.
- Vanilla extract: For extra flavor
- Salt: To balance everything.
Optional: Add 1/8 to 1/4 teaspoon of espresso powder or instant coffee powder if you want to enhance the chocolate flavor even further.
Dairy-free option: To make a dairy-free chocolate mug cake, you can use almond milk, soy milk, or oat milk and use dairy-free chocolate chips.
How to choose a mug?
This recipe is ideal for a one-cup or 8-ounce mug (your cake is unlikely to overflow). If you plan to use any toppings, use a mug that can hold at least 1¼ cups or 10 ounces.
Optional: To prepare the mug, you can lightly grease the inside of the mug with a bit of oil or butter to prevent sticking.
Step by step
- In the mug, add all the dry ingredients including brown sugar, flour, cocoa powder, baking powder, and a pinch of salt.
- Mix well to ensure there are no lumps and that the ingredients are evenly distributed.
- Pour the milk, oil (or melted butter), and vanilla extract into the mug with the dry ingredients.
- Stir until the mixture is smooth and free of lumps.
- Add the chocolate chunks/chips (you can add half of them and save half for sprinkling on top). Fold in the chocolate chunks, ensuring they are evenly distributed throughout the batter. If adding chocolate chunks as a topping, you can add them now so that they melt nicely. If adding chocolate chips. add them once cake is done.
- Place the mug in the microwave and cook on high for about 1 minute. The exact time may vary depending on your microwave’s wattage. The cake should rise, set, and slightly pull away from the mug sides. If it’s not fully cooked, microwave in additional 10-second intervals, checking after each until done. Carefully remove the mug from the microwave (it will be hot).
- You can add the remaining half of the chocolate chips on the top. The heat from the cake will melt these slightly.
- Let the cake cool for a minute or two.
- Your cake is ready. Add any additional toppings if you wish and enjoy your cake.
Serving suggestions
Enjoy the cake directly from the mug, or gently run a knife around the edges and invert it onto a plate. For an extra indulgent treat, top with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a dollop of whipped cream.
Variations
Feel free to customize your mug cake by adding a sprinkle of cinnamon, or swapping the chocolate chips for white chocolate or nuts.
Make it extra chocolatey: I have tested different variations of this recipe. The flour-to-cocoa powder ratio in this cake gives a perfect chocolate flavor without bitterness, and it is a big hit in our house. If you are a chocolate fan and don’t mind some bitterness, you can use a 1:1 ratio of flour to cocoa powder, meaning 2 tablespoons of both flour and cocoa.
Storage and make-ahead options
It’s best to enjoy this cake fresh. If you do have leftovers, keep them in an airtight container. The cake may dry out, so consider adding a topping or vanilla ice cream when eating leftovers to add some moisture.
I do not recommend making it ahead of time; it’s best made at the time of serving.
Easy Chocolate Mug Cake
Video
Ingredients
- 2 tablespoons brown sugar (Note 3)
- 2.5 tablespoons all-purpose flour
- 1.5 tablespoons cocoa powder (Note 2)
- 3 tablespoons full-fat milk (Note 3)
- 1 tablespoon olive oil (Note 3)
- 1 tablespoon semi-sweet chocolate chips or chunks (any type)
- 1/4 teaspoon baking powder
- 1/8 teaspoon vanilla extract
- Salt (a pinch)
Instructions
- Choose a suitable mug: Choose a microwave-safe mug that holds at least 8 ounces or one cup (if adding toppings, opt for a mug around 1¼ cups or 10 ounces).
- Optional: To prevent the cake from sticking, lightly coat the inside of the mug with a small amount of oil or cooking spray.
- Mix the dry ingredients: In the mug, mix together the brown sugar, flour, cocoa powder, baking powder, and a pinch of salt. Stir well to ensure there are no lumps and that the ingredients are evenly mixed.
- Add the wet ingredients: To the mug, add the milk and oil (or melted butter). Add vanilla extract for extra flavor. Stir everything together until the mixture is smooth and free of lumps.
- Incorporate chocolate chips/chunks: Gently fold in the chocolate chips. If you want, reserve a few to sprinkle on top later. (See note 4)
- Microwave the cake: Place the mug in the microwave and cook on high for about 1 minute. The cooking time may vary depending on the wattage of your microwave. The cake should rise, set, and slightly pull away from the mug sides. If it's not fully cooked, microwave it in additional 10-second intervals, checking after each, until it's done.
- Cool and enjoy: Carefully remove the hot mug from the microwave. If you'd like, add chocolate chips on top; the heat from the cake will slightly melt them. Let the cake cool for a minute before enjoying it. You can also add any other toppings you wish. (See note 5).
Notes
- Sugar: You can use any type of sugar—white or brown. You can also substitute sugar with maple syrup, honey, or any artificial sweetener. If you’re using rich and sweet toppings or spreads, you can try this recipe with reduced sugar, using only 1.5 tablespoons.
- Olive oil: You can substitute it with any vegetable oil or unsalted butter. For a healthier option, you can substitute with applesauce.
- Milk: Any type of milk will work. Full-fat milk gives the cake a more rich flavor, but I have also used skim milk with great results. You can also use plant-based milk.
- Some powdered sugar
- Slices of strawberry or a few raspberries
- A scoop of vanilla ice cream or Nutella
- Chocolate ganache
- Whipped cream
- Pinch of cinnamon
Nutrition
Nutrition information is calculated automatically and should be used only as an approximation.
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