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Close-up of a rich chocolate mug cake topped with raspberries and chocolate chips, with a bite missing and a spoonful of cake resting nearby.
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Chocolate Mug Cake

Craving a quick chocolate dessert? This rich and fudgy Chocolate Mug Cake is the ultimate microwave treat for one! Made in just a few minutes using pantry staples, this easy mug cake recipe delivers soft, chocolatey goodness without the hassle. Perfect for late-night cravings, after-dinner treats, or anytime you want a fast and delicious chocolate fix.
Course Dessert
Prep Time 3 minutes
Cook Time 2 minutes
Servings 1 mug cake
Calories 722kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

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
    Two images showing the beginning steps of making chocolate cake in a mug. On the left, dry ingredients like cocoa powder, espresso powder, and sugar are in a white mug. On the right, a tablespoon of chocolate chips is being poured into another mug filled with the dry mixture.
  • 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
    Three-panel image showing liquids being added to the chocolate cake batter. From left to right: pouring whole milk, then melted butter, then vanilla extract into the mug of dry ingredients.
  • Mix: mix until combined until no more flour pockets remain, but be sure not to over mix.
    Two photos showing the mixing stage of chocolate cake in a single serve mug. On the left, a wooden spoon begins to stir the wet and dry ingredients. On the right, the batter is fully mixed into a smooth, rich chocolate batter inside the mug.
  • 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!
    Two images of the mug cake after microwaving. The left mug cake is freshly cooked with visible melted chocolate chips on top, while the right shows a fully set chocolate cake in a single serve mug with a rich, cakey texture.
  • 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
    Two final presentation images. The left shows a finished chocolate cake in a single serve mug with chocolate chips on top. The right displays the cake topped with a scoop of vanilla ice cream and fresh raspberries, with a bite taken out.

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

Serving: 1mug | Calories: 722kcal | Carbohydrates: 108g | Protein: 13g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 38mg | Potassium: 597mg | Fiber: 13g | Sugar: 57g | Vitamin A: 844IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 6mg