Your #1 Online Baking Destination!


Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

Chocolate Mug Cake Trio

Save Recipe

Hi Bold Bakers!

This holiday season, I’m very excited to share my Big & Bold Chocolate recipes that I know you’ll love. And because I know you love my mug cakes, I thought what better time to indulge in some over-the-top Chocolate Mug Cakes than Christmas. These are some of the best mug cake recipe I have ever made including Molten Lava Cake, White Chocolate & Raspberry, and Chocolate & Peanut Butter Mug Cakes.

Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

I consider myself a mug cake connoisseur because I’ve made over 30 varieties, including cookies, breakfasts and cheesecakes. And from what you Bold Bakers tell me, you’ve had great success with them.

When it comes to Chocolate, I am no stranger. We have become well acquainted over the years. My favorite would have to be bittersweet chocolate recipes.

We are going to kick this off with something that your probably you didn’t know you could make in the microwave, and it’s gluten free: it’s the much-requested Molten Lava Cake. Whether you are entertaining others or just treating yourself, everyone deserves a mug full of chocolate love!

Molten Lava Mug Cake 

Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

Molten Lava Mug Cake is smooth, velvety and insanely good. This quite possibly could be one of my best Mug Cakes to date.

4.5 from 15 reviews
Molten Lava Mug Cake
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 2 tablespoons unsalted butter
  • ⅓ cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 1 - 1⁄2 teaspoons Ghirardelli Unsweetened Cocoa Powder
  • 1 egg
  • 1 tablespoon white sugar
  • A pinch of salt
  • 1 teaspoon pure vanilla extract (optional)
  • 1 tablespoon Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • Toppings (optional): Vanilla Ice Cream Chocolate Shavings
Instructions
  1. Place the butter and chocolate in a microwaveable mug (roughly 1 cup measurement). Microwave until melted, about 30-45 seconds.
  2. Mix in the cocoa powder, vanilla extract and salt, and stir until smooth.
  3. In another bowl, using an electric hand mixer or whisk, whip the egg and sugar until thick, roughly 3-4 minutes. It takes a little bit of elbow grease by hand.
  4. Pour the egg sugar mixture into your microwaveable mug containing your melted chocolate and butter and mix until smooth. Add in your chocolate chips on top and push them into the cake. This will give you your “lava” center. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  5. Microwave for 45-60 seconds. Take care not to overcook as it will dry out your lava cake. (Timing is based on my 1200W microwave so your timing might vary)
  6. Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.
Notes
WW SmartPoints: 23
WW PointsPlus: 14
Nutrition Information
Serving size: 1 mug cake Calories: 493 Fat: 41g Saturated fat: 23g Unsaturated fat: 8g Trans fat: 0 Carbohydrates: 30g Sugar: 25g Sodium: 216mg Fiber: 3g Protein: 8g Cholesterol: 225mg

White Chocolate & Raspberry Mug Cake (Egg Free)

Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

This White Chocolate & Raspberry mug cake is a well-balanced marriage of both sweet and fruity.

4.5 from 15 reviews
White Chocolate & Raspberry Mug Cake
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • ¼ cup Ghirardelli Classic White Chips
  • 3½ tablespoons milk
  • 1 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil)
  • 1 tablespoon sugar
  • 3½ tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon raspberry jam
Instructions
  1. In a bowl, add in the white chocolate and milk. Microwave until melted, around for 30-40 seconds
  2. Stir in the oil, sugar, flour and baking powder until combined.
  3. In a microwavable mug (roughly 1 cup measurement), add your raspberry jam to the bottom and pour the cake mix in on top. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  4. Microwave for 45-60 seconds or until the center is no longer wet. (Timing is based on my microwave so your timing might vary)
  5. Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.
Notes
WW SmartPoints: 22
WW PointsPlus: 13
Nutrition Information
Serving size: 1 mug cake Calories: 458 Fat: 18g Saturated fat: 12g Unsaturated fat: 3g Trans fat: 0 Carbohydrates: 71g Sugar: 47g Sodium: 84mg Fiber: 1g Protein: 7g Cholesterol: 18mg

 

Chocolate & Peanut Butter Mug Cake (Vegan)

Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

The Chocolate & Peanut Butter Mug Cake is gluten-free, dairy free, and vegan. I am crazy for these two flavors right now. It’s a harmoniuos blend of sweet chocolate and salty peanut butter.

4.5 from 15 reviews
Chocolate & Peanut Butter Mug Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 3 tablespoons all purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons Ghirardelli Unsweetened Cocoa Powder
  • 3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
  • 3 tablespoons water
  • pinch of salt
  • 1⁄2 teaspoon vanilla extract
  • 1 tablespoon of smooth peanut butter
Instructions
  1. In a bowl, mix together all of the ingredients minus the peanut butter.
  2. In a microwavable mug (roughly 1 cup measurement), scoop in your peanut butter and then pour your cake mix on top. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  3. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
  4. Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts.
  5. Serve warm.
Notes
WW SmartPoints: 30
WW PlusPoints: 22
Nutrition Information
Serving size: 1 mug cake Calories: 755 Fat: 55g Saturated fat: 11g Unsaturated fat: 13g Trans fat: 0 Carbohydrates: 71g Sugar: 42g Sodium: 228mg Fiber: 4g Protein: 9g Cholesterol: 0

And while Mug Cakes make great single-serving treats, they can also be perfect desserts for dinner parties and holiday events. So in addition to a Mug Cake for one, I’ve included recipes below for 6 servings so you can impress your family and friends with these simple, decadent desserts.
4.5 from 15 reviews
Molten Lava Cake Mug Cakes for 6
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 12 tablespoons (3⁄4 cup) unsalted butter
  • 1 3⁄4 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips 3 tablespoons cocoa powder
  • 6 egg
  • 1⁄3 cup white sugar
  • 6 teaspoon pure vanilla extract (optional)
  • 6 tbsp Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • Toppings (optional): Vanilla Ice Cream Chocolate Shavings
Instructions
  1. Place the butter and chocolate in a large bowl. Microwave until melted, 60-90 seconds.
  2. Mix in the cocoa powder and vanilla extract and stir again until the smooth.
  3. Using a hand mixer or a hand whisk whip up the eggs and sugar in a bowl together until thick, roughly 3-4 minutes. It takes a bit of elbow grease by hand.
  4. Pour the egg sugar mixture into the melted chocolate and butter and mix until smooth. Add in your chocolate chips on top and push them into the cake. This will give you your ‘lava’ center.
  5. If you don’t want to cook them off straight away then place them in the fridge for up to 24 hours 6. Microwave 1 at a time for 45-60 seconds. Take care not to overcook as it will dry out your lava cake.
  6. (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
  7. Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.

 
4.5 from 15 reviews
Classic White & Raspberry Mug Cakes for 6
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 1⁄2 cup Ghirardelli Classic White Chips
  • 1 1⁄3 cup milk
  • 6 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil) 6 tablespoon sugar
  • 1 1⁄3 cup all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 6 tablespoon raspberry jam
  • Toppings (optional): Whipped Cream
  • Fresh Raspberries
  • White Chocolate Shavings
Instructions
  1. In a large bowl, stir in the white chocolate and milk. Microwave until melted, around for 60-90 seconds.
  2. Stir in the oil, sugar, flour and baking powder until combined.
  3. Divide the mix evenly between 6 mugs.
  4. If you don’t want to cook them off straight away then place them in the refrigerator for up to 24 hours.
  5. Microwave 1 at a time for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
  6. Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.

 
4.5 from 15 reviews
Chocolate & Peanut Butter Mug Cakes for 6
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 cup 2 tablespoons all purpose flour
  • 1 cup 2 tablespoons brown sugar
  • 1 cup 2 tablespoons Ghirardelli Unsweetened Cocoa Powder 1 cup flavorless oil (canola oil/coconut oil/sunflower oil)
  • 1 cup water
  • 1 1⁄2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 6 tablespoons smooth peanut butter
  • 4 of 9
  • All recipes by Gemma Stafford
  • Toppings (optional):
  • Whipped Cream Peanut Butter Toasted Peanuts
Instructions
  1. In a large bowl, mix together all of the ingredients minus the peanut butter.
  2. In 6 microwavable mugs (roughly 1 cup measurement each), scoop in your peanut butter and then pour your cake mix on top.
  3. Divide the mix evenly between 6 mugs.
  4. If you don’t want to cook them off straight away then place them in the refrigerator for up to 24 hours.
  5. Microwave 1 at a time for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
  6. Let the cake stand for 5 minutes before eating. Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts. Serve warm.

Thanks to Ghirardelli for helping me bring you these over-the-top Chocolate Mug Cakes. For more of my exclusive chocolate recipes, go to Ghirardelli.com!

Be sure to watch my other Microwave Mug Cakes, Cheesecakes, Cookies & Breakfast Videos here:

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

10 Images
Submit Your Photos
Syahira Sazzreen
SCG
6licoricesticks
Steffeny123
April
Hope Marie Duremdes Pelinghe
Ridma Adnin
Shruthi Achut
Shruthi Achut
Sameera Noorani
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

130 Comments

  1. Eenash on February 16, 2018 at 4:07 am

    Can i still add egg for the white chocolate and raspberry cake and how much?

    • Gemma Stafford on February 18, 2018 at 4:11 am

      Hi there,
      sure you can, a tablespoon of egg, or egg white, lightly beaten, will add a little more richness and raising to this cake, try it out!
      To keep it white just use the egg white,
      Gemma 🙂

  2. sonal on November 5, 2017 at 1:18 pm

    hi gemma

    I have tried your receipies and they are fantastic!! can you plz make video for chocolate mud cake…..plz plz…
    Thank you !!

    • Gemma Stafford on November 5, 2017 at 2:36 pm

      Hi there Sonal,
      This is a lovely cake, I will add it to my list. Thank you for your kind comment,
      Gemma 🙂

  3. Winnie L. on September 24, 2017 at 3:03 am

    Just had a late night craving for cake…. But didn’t have any! Then I remembered your mug cakes! This was literally done in 5 mins. Topped it off with some whipped cream. The texture was somewhere between moist cake and mousse. In other words, AWESOME! Will definitely make this again (and take a pic before I gobble it up!).

    • Gemma Stafford on September 24, 2017 at 1:58 pm

      Hi Winnie,

      that’s great to hear. Next time i would love to see a picture 🙂

      Best,
      Gemma.

  4. Eenash on June 9, 2017 at 6:11 am

    Will it be ok if i use white sugar instead of brown sugar

    • Gemma Stafford on June 10, 2017 at 4:21 am

      Hi there,
      Yes, perfect!
      Gemma 🙂

  5. jto_05 on May 1, 2017 at 8:01 pm

    Hello! I made the chocolate peanut butter mug cake for my little sister with food allergies and she loved it! I substituted the wheat flour for GF all purpose, the dairy for rice milk and the peanut butter for soy nut butter. I had already created a chocolate soy nut butter cake recipe and this was so much easier! She loved how great it tasted and I highly recommend this recipe. Can’t wait to try more mug recipes! Thanks Mrs. Stafford!

    • Gemma Stafford on May 2, 2017 at 3:05 am

      Hi there, thank you, I am really happy to hear this.
      Changing recipes to suit your need is exactly what I hope for, well done you,
      Gemma 🙂

      • Julia on May 2, 2017 at 3:35 pm

        🙂

  6. Emily on March 26, 2017 at 3:07 pm

    And what would the nutrition count be?

    • Gemma Stafford on March 27, 2017 at 12:06 pm

      Hi Emily,
      I did not work out the nutrition for this recipe. You can assume that any of these recipes will be about 450 calories. adding ice cream will add to the calories.
      stevia is a great sugar substitute, but it is not great for recipes where the sugar is part of the bulk of the recipe. Agave powder and xylitol work better for this purpose. Stevia is great for drinks, and liquids,
      Gemma 🙂

  7. Emily on March 26, 2017 at 2:55 pm

    For the molten lava cake does the nutritional count include the ice cream? And can I use Stevia instead of white sugar

  8. Eenash on March 9, 2017 at 6:40 am

    Hi gemma
    If I use a bigger cup will it be ok if I double the amount of ingredients ?

    • Gemma Stafford on March 10, 2017 at 5:08 am

      Yes, but make it a wider than deeper cup. This is because of the way microwaves cook, the distribution of the heat works best in a wider vessel,
      Gemma 🙂

      • Eenash on March 13, 2017 at 1:09 pm

        Thankyou Gemma it really helped 🙂

        • Eenash on March 13, 2017 at 1:11 pm

          Will a bowl be ok

          • Gemma Stafford on March 14, 2017 at 11:20 am

            Yes Eenash,
            a bowl shape works really well for the microwave. The distribution of the heat is best in this shape, so do try it!
            A small cereal bowl works well!
            Gemma 🙂



  9. Catherine on March 1, 2017 at 8:38 pm

    I really don’t want anything to do with an egg-free cake but they sound tasty.

    • Gemma Stafford on March 2, 2017 at 2:12 am

      Haha! I know. I certainly was brought up with eggs, as a great aid to baking, and a wonderful source of easily digested nutrition. Opening up to the world has taught us that different people have different attitudes to food which comes from animal sources, for all sorts of reasons, from the philosophical to the religious, and vegans are everywhere now, so we try to accommodate them, and other people like it too! So, horses for courses, and I will continue to use eggs too, there are some things which simply cannot be done without them!
      Gemma 🙂

  10. Shineka on February 21, 2017 at 9:06 am

    Can the first one be made in the oven? If yes, what temperture and time? 🙂

    • Gemma Stafford on February 22, 2017 at 3:11 am

      yes, but when you do this you should really make more than one, it is not so economical to turn on the main oven for one!
      I would use a muffin pan too, bake for about 15 mins at 180C/360F,
      Gemma 🙂

  11. Christina nielsen on January 22, 2017 at 9:17 am

    First of all, big fan, I loooove your recipes, especially these mug recipes has changed my culinary life as I live alone and always thought a treat was too much work (and too much product) for just me ❤
    A little bite of the moussy one together with the browniey one is just heaven!
    Just a little question, when making the moussey one, in the microwave it becomes SO big It’s insane but it goes right down as soon as I stop the oven and it doesnt really set on top at all. It’s stil totally delicious but am I doing something wrong? I give it about two minutes because my microwave is only 900 watts, but that should be enough right?
    Love Christina

    • Gemma Stafford on January 23, 2017 at 1:44 am

      Hi Christina,
      This may just be the shape of your mug/cup. Microwave energy distributes through the food in a different way according to the container you use. wide and shallow is better than narrow and deep, it really matters.
      Try a small cereal bowl too, this may work best for you,
      Gemma 🙂

  12. Julia Lindsay on January 19, 2017 at 9:37 am

    My first try at these mug cakes was successful. Delicious and, yay, easy. My hubby and I loved them.

    • Gemma Stafford on January 19, 2017 at 12:59 pm

      Hi julia,
      thank you for your kind comment, I am happy to hear that,
      Gemma 🙂

  13. Jessica on November 27, 2016 at 9:45 pm

    For the White Chocolate and Raspberry Mug Cake, can I use milk chocolate instead of white?

    (I don’t have any cocoa powder or peanut butter for the other two mug cakes 🙁 )
    Thanks 🙂

    • Gemma Stafford on November 28, 2016 at 1:13 am

      Hi Jessica,
      yes, but milk chocolate melts differently to white as it does not have as much cocoa butter, so do keep an eye on it.
      If you do not have peanut butter you can make your own with peanuts, the recipe is here on the website.
      All of these are worth experimenting with as they use so few ingredients, so get baking!
      Gemma 🙂

  14. Samantha on October 21, 2016 at 5:30 pm

    Hi Gemma,
    I tried the lava cake, but mine ended up having bits of cooked egg in it after microwaving it. My egg and sugar was mixed properly. Should I have waited longer for the butter and chocolate to cool before adding the egg?

    • Gemma Stafford on October 22, 2016 at 1:10 am

      Samantha, it sounds like you overheated the butter and chocolate, it needs to be melted, not heated, it is a gentle process.
      I think you put the egg onto the hoT chocolate, and it cooked! Do try it again, it is a learning curve! 🙂

  15. Phuong Nguyen on September 30, 2016 at 9:29 am

    Hi Gemma, for all the mug cake I’ve tried, these one are one of the best (y) it’s really wonderful and convenient for student like me who don’t have enough time everyday to make some delicious treat.
    Anyway, today I tried the white chocolate one as I had so much left over white choc. I also had like a ton of cake flour in my pantry, so I replace all purpose flour in the recipes by cake flour. The result was outstanding! The cake felt so soft and tender, moist but not soggy with oil or liquid, and especially it felt just like a baked white choc cake. All of my earlier mug cake was kind of rubbery and really dense and heavy, and I personally like it soft and tender. So I guess from now on I will use cake flour instead of all purpose flour for more tenderness. Maybe you should try a new mug cake with cake flour, i guess it will be fun!

    • Gemma Stafford on October 1, 2016 at 2:07 am

      Thank you for your kind input. There is less gluten in cake flour, and it will produce a more tender result. Over-mixing is the biggest reason that cakes ‘toughen’, it is not a good idea to beat in flour, gently does it. thank you for being in touch, I am happy when you are 🙂

  16. aayra on August 18, 2016 at 11:48 am

    thanks

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This