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Chocolate Chip Mug Cake with a spoon on the left.
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Chocolate Chip Mug Cake
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 

My Chocolate Chip Mug Cake is warm, gooey, and loaded with chocolate chips. Made in the microwave with 8 ingredients in about 5 minutes. 

Servings: 1 mug cake
Author: Gemma Stafford
Ingredients
  • ¼ cup (1 ¼ oz/35 g) all-purpose flour
  • 2 tablespoons dark brown sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup (2 fl oz/60 ml) whole milk
  • 1 ½ tablespoons vegetable oil
  • ¼ teaspoon vanilla extract
  • 2 tablespoons plus ½ tablespoon semi-sweet chocolate chips
Instructions

  1. In a large microwave-safe mug, combine the flour, brown sugar, baking powder, and salt.

  2. Add the milk, oil, and vanilla extract and stir until smooth.
  3. Fold in 2 tablespoons of chocolate chips, then sprinkle the remaining ½ tablespoon on top.

  4. Microwave for 60 seconds. If the cake looks underdone, continue cooking in 10-second increments until set (this timing is based on my 1100 watt microwave). Let cool for 5 minutes.

  5. Serve immediately with a scoop of vanilla ice cream. Enjoy!
Recipe Notes
  • Stir the batter thoroughly. Make sure you get around the bottom of the mug to avoid having dry pockets of flour.
  • Tap before cooking. Tapping the mug lightly on the counter before microwaving releases air bubbles, resulting in a more even texture.
  • Use chopped chocolate if you prefer. It will blend into the batter more than chips, which are made with emulsifiers to help them keep their shape.
  • Add nuts. Mixing in 2 tablespoons of chopped walnuts, pecans, or peanuts into this easy chocolate chip mug cake gives it a pleasant crunch and a savory note.
  • Use a large microwave-safe mug.  Be sure to go with a large (12–16 oz) coffee mug so you don't get overflow while cooking.
  • Watch carefully to ensure it rises nicely. If the mug cake is rising very high and looks like it may overflow, pause the cooking for a few seconds to let the batter settle before you continue.
  • Do not overcook. Cooking the cake too long will make it tough. For the best texture, take it out of the microwave when it's just set on top.
  • Remember that microwaves vary. We tested ours in an 1100-watt microwave. Start with 45 seconds and finish in short increments as needed.
  • Let the cake rest for 1–2 minutes. It's very hot after cooking, and the rest gives the center time to finish setting.
  • Add a creamy touch: Serve Chocolate Chip Mug Cake as-is, or with a dollop of vanilla buttercream or chocolate buttercream, or with a scoop of Vanilla Ice Cream, Vanilla Dairy-Free Coconut Ice Cream, and whipped cream.