My Chocolate Mug Cake delivers rich chocolate flavor, a soft fudgy texture, and a warm homemade dessert in just 6 minutes—no oven needed.
- 2 ½ tablespoons all-purpose flour
- 2 ½ tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon baking powder
- pinch of salt
- 1 large egg, at room temperature
- 2 tablespoons milk
- 1 teaspoon vegetable oil
- 2 tablespoons chocolate chips
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In a microwaveable mug mix together the flour, sugar, cocoa powder, baking powder, and salt with a fork.
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Add in the egg, milk, oil and chocolate chips and whisk until you have a smooth cake batter.
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Microwave your cake for roughly 45 seconds, then check for doneness. The cake should have risen and be firm to the touch. If it is not done and still looks wet on top, cook for 10 seconds at a time and stop cooking just as soon as it is set. (Take care not to overbake or this will toughen the cake.)
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Important note: The timing is based on our microwave which is 1200 WATTS. Check the wattage of your microwave because your timing may vary. Some microwaves can take up to 2 minutes to cook this cake, but its better to go slow and keep checking.
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Once cooked, top with a little fudge frosting, whipped cream or ice-cream, some sprinkles, and enjoy!! Best enjoyed shortly after microwaving.
- Use a large mug. Be sure to use a large (12–14 oz) mug to prevent overflow while cooking. Note that the batter cooks very fast in a microwave, and it will overflow quickly if the mug is too small.
- Check your mug before cooking. Make sure your mug has no metal or metallic paint on it that will react in the microwave
- Accent with vanilla. If you like, add a few drops of vanilla extract for a mild, fragrant flavor.
- Blend gently. Take care not to overmix the mug cake, as this could make the texture tough.
- Do not overcook. If you're wondering how to make cake in a cup with the best texture, when baking, the cake should be just set on top. Err on the side of caution with the cooking time and check after 45 seconds, because the cake will continue to cook after you take it out of the microwave.
- Wattage makes a difference. This recipe was tested in a 1100-watt microwave. Your cake may need less time or more time to cook, depending on your microwave.
- Want to make a cake for two? Try my Microwave Chocolate Lava Cake Bowl!
- Frosting tip. Next time you frost a cake, freeze any small amounts of leftover of frosting in an ice cube tray, then transfer to an airtight container. This way, you always have a little something to top your mug cakes with.
- This method works well with my Chocolate Butter Cream Frosting, Peanut Butter Buttercream Frosting, Vanilla or Salted Caramel Buttercreams.