Hot Chocolate Mug Cake

A mug filled with chocolate cake topped with mini marshmallows and chocolate drizzle, with a spoon scooping out a portion.

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These hot cocoa mug cakes are your instant chocolate fix. With pantry staples, a microwave, and a cozy settle‑in moment, you’ll have two warm little cakes topped with marshmallows and gooey chocolate in about five minutes.

Prep Time5

Cook Time1

Total Time6

Course: Beverages, Drinks

Cuisine: American

Servings: Cakes

Calories: 353kcal

Author: Wendy

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.

Nutrition