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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 Cake recipes 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.
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
Molten Lava Mug Cake is smooth, velvety and insanely good. This quite possibly could be one of my best Mug Cakes to date.
Chocolate Mug Cake Recipe (Molten Lava Cake)
Ingredients
- 2 tablespoons unsalted butter
- 1/3 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
- Place the butter and chocolate in a microwaveable mug (roughly 1 cup measurement). Microwave until melted, about 30-45 seconds.
- Mix in the cocoa powder, vanilla extract and salt, and stir until smooth.
- 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.
- 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.
- 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)
- Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.
Recipe Notes
WW PointsPlus: 14
White Chocolate & Raspberry Mug Cake (Egg Free)
This White Chocolate & Raspberry mug cake is a well-balanced marriage of both sweet and fruity.
Ingredients
- 1/4 cup Ghirardelli Classic White Chips
- 3 1/2 tablespoons milk
- 1 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil)
- 1 tablespoon sugar
- 3 1/2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1 tablespoon raspberry jam
Instructions
- In a bowl, add in the white chocolate and milk. Microwave until melted, around for 30-40 seconds
- Stir in the oil, sugar, flour and baking powder until combined.
- 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.
- Microwave for 45-60 seconds or until the center is no longer wet. (Timing is based on my microwave so your timing might vary)
- Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.
Recipe Notes
WW PointsPlus: 14
Chocolate & Peanut Butter Mug Cake (Vegan)
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 harmonious blend of sweet chocolate and salty peanut butter.
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
- In a bowl, mix together all of the ingredients minus the peanut butter.
- 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.
- 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.
- 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.
Recipe Notes
WW PointsPlus: 14
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.
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
- Place the butter and chocolate in a large bowl. Microwave until melted, 60-90 seconds.
- Mix in the cocoa powder and vanilla extract and stir again until the smooth.
- 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.
- 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.
- 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.
- (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
- Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.
Recipe Notes
WW PointsPlus: 14
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
- In a large bowl, stir in the white chocolate and milk. Microwave until melted, around for 60-90 seconds.
- Stir in the oil, sugar, flour and baking powder until combined.
- Divide the mix evenly between 6 mugs.
- If you don’t want to cook them off straight away then place them in the refrigerator for up to 24 hours.
- 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.
- Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.
Recipe Notes
WW PointsPlus: 14
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
- In a large bowl, mix together all of the ingredients minus the peanut butter.
- In 6 microwavable mugs (roughly 1 cup measurement each), scoop in your peanut butter and then pour your cake mix on top.
- Divide the mix evenly between 6 mugs.
- If you don’t want to cook them off straight away then place them in the refrigerator for up to 24 hours.
- 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.
- 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.
Recipe Notes
WW PointsPlus: 14
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!
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Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
It’s just me and my husband for tonight’s new year’s day dinner so I thought of doing something yummy and simple. I know you make the best mug cakes so I searched for your recipes. I did your molten lava mug cake. I omitted the sugar and it’s perfect for us. Thank you & more super recipes from you. Happy new year.
Hi Gemma;
I am a yard sale junkie as that’s where all the great mug cups can be found. Sometimes I’m not sure of how big the mugs are so I filled a Ziplock baggie with 3/4 cup of rice. If the baggie fits in the cup I know my mug cakes and meals will too. Different mugs are great for entertaining as people can choose/fill their own and if it gets put down you’ll know who’s the owner. Happy Baking!!!
I tried the chocolate peanut butter one and really enjoyed it! The texture was so soft and fluffy! However, I don’t understand why we’re just supposed to put the blob of peanut butter at the bottom of the mug… Do you then mix it in? I felt like it was mainly a chocolate cake, with a little surprise peanut butter in the last couple bites.
Hi Gemma,
How can I replace the 3 Tbsp of flour in chocolate peanut butter mug cake with almond or coconut flour or combination of both to make it GF?
Can you please let me know the quantity of flours I can replace to enjoy this vegan mug cake?
Hi, What can I use in place of that egg to make vegan?
The nutritional facts for each recipe are the mug cake facts, please post the nutritional facts unique to each recipe I think there is a mistake
Hi Gemma,
I was looking around for some delicious mug cake recipes and stumbled spin YOURS! I did the molten lava chocolate cake and it was absolutely worth the 5 minutes I took on it! Love your baking ❤️
so yummy and so chocolatey, my husband and son like it so much, so easy to do, thank you very much Gemma.
I tried the molten lava cake and it turned out amazing! It had a mousse like texture and it was really decadent. Definitely going to make it again. Thank you so much Gemma!
Hiya Gemma,
Your chocolate & peanut butter mug cake recipe is delicious; thank you.
I only had PB2 so I used that instead of peanut butter along with a combination of almond and coconut flour and it came out beautifully.
I’ve realised that due to the density of these flours, I don’t actually have to eat the mug cakes straight away and even when they are cold they still have a good texture.
Thanks again.