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S’more Mug Cake (from Gemma’s Mug Meals e-book)

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Hi Bold Bakers!

By now you must know I have you covered for any type of Mug Meal you’re looking for. Over the past few years, I’ve received tons of requests for your favorite flavors and one of the most popular has been a S’more Mug Cake. I know exactly what you’re looking for: a fudgy chocolatey cake, a graham cracker crust and of course, tons of marshmallows. You get all that and more with my S’more Mug Cake recipe, and just like my other mug recipes it only takes a few minutes to make.

Who would have ever thought a professional chef from Ireland would be creating Microwave Mug Recipes? Not me, that’s for sure. But when a fan first requested that I make a cake without an oven, I challenged myself to make recipes that were truly game-changing or “Bold” as I would say. It’s only been a year since I branched out from Mug Cakes and Breakfasts to entire Mug Meals. My Microwave Mug Meals video released last January has been viewed more than 3 million times and it really got me thinking about all the real food you can make fast. And I thought, why not bring together some of your favorite mug recipes with a ton of new ones in my first e-book, Gemma’s Mug Meals. You’ll find classics like Mug Pizza and Mug Donut (Mugnut) as well as hopefully some new favorites like a Salted-Caramel Mug Cake, Indian Curry, Vegetarian Chili and of course this S’more Mug Cake.

Enjoy a FREE sampler of my Gemma’s Mug Meals e-book below. You’ll get a FREE downloadable PDF including my S’more Mug Cake recipe along with a preview of the other recipes in the book. I hope you enjoy this little gift from me. I really appreciate all of you being part of the Bold Baking Community!

Click HERE for a FREE downloadable PDF with my S’more Mug Cake recipe!

S'more Mug Cake, Smore Mug Cake, Mug Cakes, Microwave Mug Cakes, Microwave Mug Meals, Gemma Stafford, Bigger Bolder Baking, Bold Baking Basics, Gemma's Mug Meals, ebook

 

5.0 from 7 reviews
S'more Mug Cake
 
Prep time
Cook time
Total time
 
Serves: 1 mug cake
Ingredients
  • 3 tablespoons all purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons Cocoa Powder
  • 3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
  • 3 tablespoons water
  • pinch of salt
  • 1⁄2 teaspoon vanilla extract
  • 2 tablespoons cookie crumbs
  • 3 marshmallows
Instructions
  1. In a microwavable mug mix together all of the ingredients..
  2. 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).
  4. Once the mug cake is firm, sprinkle over the cookie crumbs and place on the marshmallows.
  5. Microwave for another 20 seconds to make the marshmallows soft and fluffy.
  6. Serve warm with vanilla ice cream & enjoy!
Notes
Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)

Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook

 

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MeganLim
SPARKLEQueens
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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.

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58 Comments

  1. Kamryn on November 22, 2017 at 6:45 am

    I love this website and baking and i am only nine.
    I love you.
    Kamryn

    • Gemma Stafford on November 22, 2017 at 2:15 pm

      Hi Kamryn,
      so good to have you with us. I started baking when I was your age, and I learned as much from failing as I did when I got it right! There are no failures, just learning, so keep at it, do not give up,
      Gemma 🙂

  2. Collette on September 9, 2017 at 8:51 pm

    Gemma,
    Your recipes are so much fun to make, such a wonderful variety of choices.
    I especially like anything chocolate. My ancestors are from Ireland and Scotland,
    I would love to go some time to see my “roots” so to speak, it’s such a lovely
    place in all the pictures and movies I have seen.
    Thank you so very much for easy recipes and single servings are just awesome,
    as I am diabetic and can only have small portions, these are absolutely
    perfection.

    Collette

    • Gemma Stafford on September 10, 2017 at 3:44 am

      Ho Collette,
      Thank you, it is good to have you with us. A little of what you fancy, I am told, will do you good! enjoy.
      You should take a trip to find your roots, these places are so welcoming and there is much to see and do. tourism in Ireland is very well developed now, and the food will do you good. Put it on the wish list!
      Gemma 🙂

  3. Ttipton11 on September 9, 2017 at 10:23 am

    Yum!!! Perfect idea with the layers 😍

  4. Emily on September 9, 2017 at 10:02 am

    Very good!

    • Gemma Stafford on September 10, 2017 at 5:18 am

      Thank you Emily,
      Gemma 🙂

  5. Theresa on September 8, 2017 at 1:36 pm

    Gemma, It just doesn’t get any better than this. Life is a much better place with Gemma in it.

    • Gemma Stafford on September 9, 2017 at 3:27 am

      Theresa, you are way too kind, but I am pleased to hear this!
      Gemma 🙂

  6. Stuart of Blyth on September 3, 2017 at 2:56 pm

    I’ve just tried this recipe. I didn’t have any cookie crumbs (Graham crackers, or digestive biscuits here in the UK) so I used crushed Golden Grahams instead. These were used in the S’more Rice Krispie Treats I made a few days ago (https://www.biggerbolderbaking.com/smores-rice-krispies-treats/). Though delicious in that recipe I have to say they were less successful in the mug s’more – they weren’t happy being heated. I would recommend sticking with the cookie crumbs. Having said that, and having topped the hot s’more with Cornish vanilla ice-ceam, it still disappeared in short order. That’s why there’s no photo to submit …

    I think Gemma should be nominated for the Nobel Eats Prize.

    • Gemma Stafford on September 4, 2017 at 1:38 am

      Haha! Stuart, you always make me smile!
      Thank you for that great analysis, very helpful for other Bold Bakers. The Nobel prize may be a bit ambitious, but we can pretend!!
      Gemma 🙂

  7. shawn grzyb on May 18, 2017 at 8:25 am

    plz help me tell the reipe like for pizza annd grannola and macand cheese

  8. shawn grzyb on May 18, 2017 at 8:17 am

    trying to figue out ur recipes for mac and cheese and smores and pizza but i cant write them down im not fast and i have auptisum and adhd plz send me an email as quick as u read this

  9. mark on January 25, 2017 at 4:40 pm

    How many calories are there in this cake?

    • Gemma Stafford on January 27, 2017 at 2:03 am

      Hi Mark,
      I did not work this out, but it is a small portion. You can still assume it will be about 400 calories.
      Gemma 🙂

  10. Joel on January 23, 2017 at 9:46 am

    Hi Gemma ! I notice you hadnt used any baking powder or egg in cake , So what helped this cake to risen up?

    • Gemma Stafford on January 31, 2017 at 4:13 pm

      Hi Joel,

      yes this little cake doesn’t rise much at all. it is not cakey thats why we don’t add raising agent, it is a moist, heavier cake.
      It’s really good.

  11. aayra on January 4, 2017 at 1:27 am

    Can you please do a video for the salted caramel mug cake?

    • Gemma Stafford on January 4, 2017 at 11:36 am

      Hi there,

      you could do this one yourself easily! choose a recipe to add it to. Check out the two salted caramel sauces here, one microwave one too!
      Gemma 🙂

  12. Holly on January 3, 2017 at 11:01 pm

    Hi Gemma! Not sure where to post this general comment so I thought why not on the last recipe for 2016! I got on to your channel this year after reading about it in MailOnline.   I’m so glad I did!  I’ve been baking since I was a little girl and now I’m in early 4th decade of my life :-).  You have made baking so much less intimidating (and fun!) even for a life long baker like me! For example, I watched a bunch of YouTube videos on how to make Swiss Buttercream and thinking there is no way I will ever learn how to make this thing and then your video appeared!  Oh and the croissant.. it has been a goal of mine to learn how to make it and your recipe made it possible 🙂  Your recipes totally fit into the life style of a busy working person like me.  Thank you and keep up the good work.   Look forward to more awesome recipes and videos from you in 2017!

    • Gemma Stafford on January 4, 2017 at 11:40 am

      Ah Holly, that is such a nice comment. I am lucky to have wonderful followers hre and on youTube, i call them my Bold Bakers. I will be working more on a basics series/bootcamp series, to get back to the origins, it always helps to understand how a recipe was developed.
      Happy New year to you, do stay tuned, lots more to come,
      Gemma 🙂

  13. SiennaTheBoldBaker on December 30, 2016 at 4:05 pm

    Hi Gemma,
    Where I live, they don’t sell Graham Crackers. Do you have any suggestions on the best plain cookie to use for this?
    P.S I will be visiting Santa Monica in Summer and am so excited!???

    • Gemma Stafford on December 30, 2016 at 4:56 pm

      aw Sienna I LOVE your user name. So you can use digestive biscuit. they work really well. Or you can make your own graham crackers. here’s the recipe

      • SiennaTheBoldBaker on December 30, 2016 at 5:59 pm

        Thanks for replying! I really appreciate it! I will definitely make some of those delicious Graham crackers! But in the meantime I will buy some digestive biscuits and make the mug cake with that!???

        • Gemma Stafford on December 31, 2016 at 2:23 am

          Yes, that is the idea Sienna, use what you have available to you.
          Happy New year to you and yours,
          Gemma 🙂

  14. Noora on December 28, 2016 at 6:04 pm

    Hi Gemma, i love all your mug recipes, they’re easy and delicious ? . Thank you for making cooking easier and for your lovely way in cooking ❤.

    • Gemma Stafford on December 29, 2016 at 3:07 am

      Hi Noora,
      Thank you for your kind comments, there will indeed be much more to come in 2017.
      Happy New Year to you and your family too,
      Gemma 🙂

      • Noora on December 29, 2016 at 10:49 am

        Happy new year to you too and your family ❤️

        • Gemma Stafford on December 30, 2016 at 2:55 am

          Many happy returns Noora, it is good to have you with us,
          Gemma 🙂

  15. howtobakethat with Nitai on December 26, 2016 at 9:15 pm

    Hi Gemma could you do me a favour and come to my cooking channel (in my name) and checkout this awesome recipe I have got I will tell you when I upload it ok thx again bye

    • Gemma Stafford on December 27, 2016 at 2:57 am

      Hi there,
      sure I will, you can email me with this information via the address at the end of this page,
      Gemma 🙂

  16. Rhea on December 24, 2016 at 4:07 am

    Hi Gemma,

    Thank you sooo much for uploading the s’more mug cake recipe!!!!!!!!!! After you made the original s’mores, s’more baked alaska, s’more pie , the s’more mug cake is the cherry on the cake!!!!

    Yours dearly,
    Rhea

    • Gemma Stafford on December 24, 2016 at 8:43 am

      hi Rhea,
      Thank you, I am happy when you are happy! I hope you have a very happy Christmas and New Year too,
      Gemma 🙂

  17. Ally on December 23, 2016 at 9:37 am

    What kind/brand of cocoa do u use in ur recipes?

    • Gemma Stafford on December 24, 2016 at 11:37 am

      Hi Ally,
      I use the best I can buy, sometimes it is Ghiardelli, Hersheys too, which is good value here in the US. In Ireland I use Bournville, or a luzure brand called Green and Black – I would say do not generally buy the cheapest. You can do some research online which will tell you a lot about cocoa, types, brands etc,
      Gemma 🙂

  18. EvergreenSouls on December 23, 2016 at 2:36 am

    Ah, great livestream! Unfortunately, I missed it.

    Gee, wish I could purchase the Ebook, but conversion from Rm to USD is madness. 🙁

    • Gemma Stafford on December 24, 2016 at 11:54 am

      Thank you, it went well, live streaming is a learning curve!!
      The rate of exchange seems to 31RM, but I do not know what this means for you, I am sorry,
      Gemma 🙂

  19. Haslinda on December 22, 2016 at 10:44 pm

    I would like to have your book recipe

    • Gemma Stafford on December 23, 2016 at 2:29 am

      Hi there,
      This is for sale here on the website, you can follow the link.
      Thank you for being with us. There are 60 mug recipes here too which you can easily access,
      gemma 🙂

  20. Revya on December 22, 2016 at 10:08 pm

    Hi Gemma, whenever I melt caramel in a bowl it always burns and sticks to my bowl. Do you have any tips?

    • Gemma Stafford on December 23, 2016 at 2:42 am

      Hi Revya,
      You are over-heating it! Do it more gently. Either reduce the power to 600W, or blast it at full power in 10 second intervals, stir after each 10 seconds, this will save it!
      Gemma 🙂

    • Revya on December 23, 2016 at 4:16 am

      Thanks Gemma

  21. Revya on December 22, 2016 at 10:05 pm

    Hi Gemma, I was wondering if you could make oat flour as part of bold basics?

    • Gemma Stafford on December 23, 2016 at 2:45 am

      Yes, I will add this to my list Revya, Gemma 🙂

  22. Ellie on December 22, 2016 at 7:11 pm

    Hi Gemma! How long would I bake this for since I have a 1100 watt microwave? Have a merry Christmas!

    • Gemma Stafford on December 23, 2016 at 2:46 am

      Hi Ellie, this will be very little different ot my timing, check it at 50 seconds,
      Gemma 🙂

  23. arianna venetta on December 22, 2016 at 6:14 pm

    Ok

  24. Khoulqh on December 22, 2016 at 5:46 pm

    Hi,
    Just watched our video,as always great watching you. You both made a nice couple mashAllah

    • Gemma Stafford on December 23, 2016 at 2:47 am

      THank you so much for your kind comments. We work well together, we are blessed,
      Gemma 🙂

  25. Gerry on December 22, 2016 at 2:33 pm

    Could you make your Christmas pudding…I just got a steamer pan to make them, but would like recipes that are tried and true.

    • Gemma Stafford on December 23, 2016 at 2:51 am

      Hi Gerry, there is one here on the webiste! (https://www.biggerbolderbaking.com/christmas-pudding/)
      I will email you my Mums one, but it is huge, she usually make 4 puddings for others in the family. This is the best ever one, she has been making it for 40 years! Happy Christmas to you,
      Gemma 🙂

  26. Elizabeth on December 22, 2016 at 9:37 am

    Thanks

  27. Elizabeth on December 22, 2016 at 9:37 am

    Can you put it on YouTube I can find it please put them video on YouTube

    • Gemma Stafford on December 23, 2016 at 2:58 am

      Hi Elizabeth, I will gradually next year!
      Check out all of the mug recipes here too, there are 60 of them,
      Gemma 🙂

  28. Safrin on December 22, 2016 at 9:23 am

    My microwave mug cake has turned out rubbery or burns at the ‘100%’ option. I discovered a few options later that I can change it to 20%, 40%, 60% & 80%. I’d appreciate it if I could be helped after somebody’s similar experience before I go for trial and error method and waste food unnecessarily.
    Thank you.

    • Gemma Stafford on December 23, 2016 at 3:03 am

      Hi Safrin,
      In a way you need to test these in your own oven, as microwave technology changes all the time.
      for you I would suggest dropping the power back to 80% – but you do need to watch it. Check it after 50 seconds, press your finger to the top of the cake, if it is done it will feel firm to the touch. Check it every 10 seconds until it is done. Over-baking is the biggest problem – remember all food continues to cook in residual heat after removal from the oven – this applies to all ovens!
      I hope this will help you, I too hate to waste food,
      Gemma 🙂

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