Hot Chocolate Mug Cake
This hot chocolate mug cake recipe is one of those little lifesavers I keep in my back pocket. It’s quick, warm, chocolatey, and kinda feels like the dessert version of slipping into fuzzy socks. You mix a few pantry staples in a mug, pop it in the microwave, and boom. A gooey, cozy treat that tastes like a mug of cocoa decided to turn itself into cake. Perfect for late-night cravings, lazy afternoons, or honestly anytime you just need a sweet pick-me-up.
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I whipped these up on a particularly gray afternoon when the snack cravings hit hard. No baking pans, no oven waiting time, just a few stirs and a quick zap in the microwave. Honestly, they’re a lifesaver when you need a sweet fix without the fuss. And the best part? Everyone gets their own little cake.
If you are a fan of chocolate recipes, you may also enjoy this Chocolate Chocolate Mousse Cake, Chocolate Blossom Cookies, or Double Chocolate Fudge Cake.
Why You’ll Love This Recipe
- Ready in minutes: Just mix, microwave, and enjoy.
- Perfect single-serve treat: No sharing required.
- Pantry-friendly ingredients: Nothing fancy needed.
- Customizable toppings: Make it yours with whipped cream, syrups, or more chocolate.
Ingredients
Hot Chocolate Mug Cake
Equipment
- microwave-safe mugs
- Medium bowl
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- Pinch salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons chocolate chips optional
- Mini marshmallows for topping
Instructions
- Prepare two microwave-safe mugs (about 12 oz size) with nonstick cooking spray.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Stir in milk, oil, and vanilla until smooth.
- Divide the batter evenly between the mugs.
- Drop chocolate chips on top of the batter.
- Microwave each mug separately on high for 1 minute to 1 minute 15 seconds, until the cake is set but still moist in the center.
- Top with mini marshmallows and let sit for 1 minute before serving.
- If desired, garnish each cake with whipped topping, additional marshmallows, and a drizzle of chocolate syrup.
Notes
- Use two 12‑oz microwave‑safe mugs for even portions.
- Don’t over‑microwave — aim for “set but still a little moist” in the center.
- Toppings like mini marshmallows, whipped cream, or chocolate syrup take this simple treat to next‑level.
Storage Directions
- Storing: These mug cakes are best eaten right away — they don’t keep well when stored.
- Reheating: If you happen to have leftovers (rare!), you can briefly microwave for ~15‑20 seconds to warm.
- Make ahead: Not recommended for full prep ahead — batter tends to change; better to mix right before microwaving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Don’t over-mix the batter. Just stir until combined.
- Watch your microwave. Cook times vary, so keep an eye on it.
- Let it rest for a minute. It keeps cooking and sets up perfectly.
- Use a tall mug to prevent overflow.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Sort of. You can mix the dry ingredients in advance and store them in a jar. Just add the wet ingredients when you’re ready to make it.
Likely over‑cooked or too much flour. Try reducing microwave time slightly and ensure the center is still a little moist when you stop.
Yes, you’ll still get a chocolate cake. Marshmallows add the “hot cocoa” feel. Chips add texture and melty bits.
