Chocolate Mug Cake
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If you’ve been following Kroll’s Korner for awhile, it’s no secret that I wholeheartedly LOVE dessert recipes. From brownies to pies, to my newest obsession (Ninja Creami ice creams) to allllll the cookie recipes, cakes and bars …you can find a little bit of everything on Kroll’s Korner when it comes to dessert.
And while I love these recipes and have plenty that can be made in minimal time, none are quite as simple to make as this Chocolate Mug Cake.
You know when you have that late-night craving for something sweet, but there’s no way you’re going to whip up a whole batch of brownies or make a full-blown cake? Enter: Chocolate Mug Cake.
It’s made with less than 10 ingredients, all of which are ones you probably already have on hand. There are hardly any steps to make it (mix dry ingredients, add wet ingredients, mix, microwave, cool, enjoy). And best of all, it comes together in just barely 5 minutes! (I mean, seriously, I think pulling out the ingredients and measuring spoons took me longer than making the cake itself. 🤭
I love that it makes a single serving of cake (because let’s be real… I’m not sharing this!) and that it’s something my kiddos can easily help me make.
Table Talk with Tawnie
Sorry not sorry for how obsessed you’re about to become with this Chocolate Mug Cake. 🤭 If you’ve made my Banana Chocolate Chip Mug Cake you know how good and how easy they are to make! Top this chocolate mug cake with anything you love; from berries and vanilla ice cream, to whipped cream and chopped nuts, to a drizzle of melted peanut butter or a swirl of Nutella – you can dress this cake up or enjoy it as is and it’s sure to satisfy your sweet tooth! PS – when it’s pumpkin season, you’ll need to try my Pumpkin Mug Cake recipe, too!
Why this recipe works:
- ❤️ Uses minimal, everyday ingredients
- ❤️ Takes very few steps to come together
- ❤️ Requires no use of your oven (just the microwave!)
- ❤️ Creates hardly any dishes
- ❤️ Makes a single serving of fudgy, chocolatey goodness!
Not only is this Chocolate Mug Cake super fast to make, but it’s made with ingredients you likely already have on hand!
- All-purpose flour: Gives the cake its fluffy yet still fudgy texture. While I haven’t tried this recipe with any other flour, you should be able to do a 1:1 substitute with gluten-free flour if gluten is an issue. (And if you try it, let me know below how it goes!)
- Granulated sugar: Adds sweetness and softness to your Chocolate Mug Cake
- Unsweetened cocoa powder: Gives this mug cake its delicious chocolatey flavor. You can use your favorite brand of cocoa powder for this recipe – any should do the trick!
- Espresso powder: Totally up to you if you want to use espresso powder or not, but I love the extra little umph of flavor it gives this cake. The espresso flavor balances the cocoa powder to deepen the chocolate flavor. And a little bit goes a long way!
- Mini chocolate chips: Or full-size if you like. You can also play around with other kinds of candy chips like peanut butter, butterscotch, and white chocolate – if you’re up for a fun spin on this Chocolate Mug Cake!
- Whole milk: The moisture of the milk help binds the dry ingredients together and adds to the perfect texture of this cake.
- Melted unsalted butter: Melt the butter then let it cool a bit, making sure it’s not super hot when you mix it with the dry ingredients. You can substitute vegetable oil as needed.
- Other ingredients needed: vanilla extract, salt
- Toppings: vanilla ice cream, berries, whatever your heart desires!
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix dry ingredients
Mix all the dry ingredients in a 10-12 ounce mug. Stir in the chocolate chips.
Add wet ingredients
Add the milk, melted butter, and vanilla to the dry ingredient mixture.
Mix, mix, mix!
Mix until combined until no more flour pockets remain, but be careful not to over-mix.
Microwave & enjoy!
Microwave for 60-90 seconds, checking for doneness at the 60-second mark. A slightly shiny top is OK; it’s better not to overcook it! Top with more chocolate chips, cool for 1 minute, and enjoy! I love to serve it with berries and vanilla ice cream on top.
Expert Tips
- Make sure to use a microwave-safe mug! You don’t want to melt plastic or have sparks flying from microwaving metal! 💥 (PS. In need of some new mugs? How adorable are these ones?!)
- Mix the dry ingredients first before adding the wet ingredients. This helps the break up any clumps in the flour or cocoa powder.
- Be careful not to overmix the cake batter! You want to mix the wet and dry ingredients together until combined and no flour pockets remain, but not more than that. Overmixing can cause the cake to turn out rubbery.
- Microwave in bursts. I like to start with 60 seconds and check the doneness before adding more time, and then I add time on in 15-second increments. You want the center to look set, but slightly soft is okay!
Topping ideas!
Get creative with your toppings! Some others I think would be fun to try:
- Peanut butter chips
- Caramel sauce
- Scoop of nutella
- Whipped cream
- Chopped peanuts
- Hot fudge
- Melted peanut butter drizzle
- Mini marshmallows
- Crushed peppermint
- Crushed Oreos
- Sprinkles
- Mini M&Ms
If you tried another topping that you enjoyed on your Chocolate Mug Cake, be sure to let me know in the comments!
Storage / Freezing
- I actually don’t recommend trying to store or freeze this Chocolate Mug Cake. It can cause the cake texture to get weird (like too dry or rubbery).
- Also, given its single-serve size and how quick it is to make, it’s just not the best recipe to make ahead of time and store. Instead, plan to make it when you’re ready to enjoy it!
FAQs
What size mug should I use?
I recommend a 10-12 ounce mug. Make sure it’s microwave safe too!
Can I use almond milk or oat milk instead of regular milk?
Definitely! Whole milk will give the cake the richest texture, but substituting almond milk or oat milk should work fine.
Why is my mug cake rubbery or dry?
This is probably due to over-mixing the batter. You want to add the wet ingredients to the dry ingredient mixture and stir until combined and no flour pockets remain. As is true with many soft baked goods, over-mixing can activate the gluten in the flour which causes the rubbery or dry texture.
Do I need to grease the mug first?
You don’t have to, but greasing the mug lightly (using butter or nonstick spray) can help with cleanup and overall presentation of the mug cake.
Can I make this Chocolate Mug Cake ahead of time?
I don’t recommend it. In my experience, mug cakes are best eaten fresh. The texture is off if you try to store it and reheat it to enjoy later.
Can I make the mug cake in the oven instead of the microwave?
I haven’t tried that, so I am unsure!
Love this Chocolate Mug Cake?
If you loved this Chocolate Mug Cake or are on the hunt for more single-serving or small batch desserts, check out these recipes:
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Chocolate Mug Cake
Ingredients
- 3 tbsp. all-purpose flour
- 3 tbsp. granulated sugar
- 2 tbsp. unsweetened cocoa powder
- ⅛ tsp. espresso powder (optional)
- generous pinch of salt
- 1 tbsp. mini chocolate chips (plus more for garnish)
- 3 tbsp. whole milk
- 2 tbsp. melted unsalted butter (slightly cooled, just make sure it’s not very hot) (or vegetable oil)
- ½ tsp. vanilla extract
For serving:
- vanilla ice cream
- fresh berries
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix dry ingredients: in a 10-12 oz. microwave safe mug, mix together the flour, sugar, cocoa powder, espresso powder and salt. Stir in the chocolate chips.3 tbsp. all-purpose flour, 3 tbsp. granulated sugar, 2 tbsp. unsweetened cocoa powder, ⅛ tsp. espresso powder, generous pinch of salt, 1 tbsp. mini chocolate chips
- Add wet ingredients: add in the milk, melted butter, and vanilla.3 tbsp. whole milk, 2 tbsp. melted unsalted butter (slightly cooled, just make sure it’s not very hot), ½ tsp. vanilla extract
- Mix: mix until combined until no more flour pockets remain, but be sure not to over mix.
- Microwave: microwave for 60-90 seconds. Check for doneness at the 60 second mark, a slightly shiny top is OK; it’s better not to overcook it!
- Cool and serve: Top with more chocolate chips, cool for 1 minute, and enjoy with berries and vanilla ice cream on top.vanilla ice cream, fresh berries
Equipment
Video
Notes
- Make sure to use a microwave-safe mug.
- Microwave the cake in smaller intervals – after 60 seconds, check the texture and then add 15-second chunks as needed. You don’t want to overbake it.
- This isn’t a recipe that I recommend storing for later – so eat up! 😋
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
