Chocolate Chip Mug Cake

Craving something sweet and chocolatey but short on time? This Chocolate Chip Mug Cake is the perfect single-serve dessert you can whip up in just minutes. Soft, fluffy, and loaded with melty chocolate chips, it’s made with simple pantry ingredients and cooked right in the microwave—no oven or mixing bowl needed!

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Ready in Minutes – From start to finish in under 5 minutes.
Minimal Cleanup – Mix and cook in one mug—no dishes!
Soft & Moist – A cake-like texture with gooey chocolate pockets.
Perfectly Portioned – Just enough to satisfy your sweet tooth.
Customizable – Add nuts, caramel, or a scoop of ice cream.

Ingredients You’ll Need

For One Mug Cake:
4 tbsp all-purpose flour
2 tbsp brown sugar or granulated sugar
¼ tsp baking powder
Pinch of salt
3 tbsp milk (dairy or non-dairy)
1 tbsp vegetable oil or melted butter
¼ tsp vanilla extract
2 tbsp chocolate chips (semi-sweet, milk, or dark)

Optional Add-ins & Toppings:
1 tbsp peanut butter or Nutella (swirled in before microwaving)
Extra chocolate chips on top
A scoop of vanilla ice cream or whipped cream
Sprinkle of sea salt

Tools You’ll Need
Microwave-safe mug (10–12 oz capacity)
Spoon or fork for mixing
Microwave

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

1. In your mug, add flour, sugar, baking powder, and a pinch of salt.
2. Stir to combine evenly.

Step 2: Add Wet Ingredients

1. Add milk, oil or butter, and vanilla extract.
2. Stir until a smooth batter forms with no dry streaks.

Step 3: Add Chocolate Chips

1. Stir in chocolate chips.
2. Optionally, press a few extra chips on top for a gooey finish.

Step 4: Microwave

1. Microwave on high for 60–90 seconds, depending on your microwave’s power.
2. The cake should rise and look set but soft in the center.
3. Do not overcook—it will continue cooking slightly as it cools.

Step 5: Cool & Enjoy

1. Let cool for 1–2 minutes before digging in.
2. Top with ice cream, whipped cream, or your favorite drizzle if desired.

Tips for the Best Chocolate Chip Mug Cake
Use a Large Mug – Avoid overflow by using at least a 10 oz mug.
Don’t Overmix – Stir just until smooth for a tender crumb.
Microwave in Intervals – If unsure, cook in 10-second bursts after 1 minute.
Eat Fresh – This cake is best enjoyed warm right after cooking.
Customize It – Add a spoonful of Nutella, peanut butter, or caramel in the center for a molten surprise.

Serving Suggestions
Top with a scoop of vanilla or chocolate ice cream.
Drizzle with caramel, chocolate syrup, or peanut butter sauce.
Sprinkle with mini marshmallows or crushed cookies for fun textures.
Enjoy with a glass of milk, coffee, or a warm latte.

How to Store & Reheat
Storage isn’t recommended as this cake is designed to be eaten fresh, but if you must:

• Cover and refrigerate for up to 24 hours.
• Reheat in microwave for 10–15 seconds before serving.

Frequently Asked Questions

1. Can I make it dairy-free?
   Yes—use a plant-based milk like almond or oat, and dairy-free chocolate chips.
2. Can I use self-rising flour?
   Yes—omit the baking powder and salt if using self-rising flour.
3. Why is my mug cake rubbery?
   It may be overcooked. Microwave in short bursts and check for doneness at 1 minute.
4. Can I use white sugar instead of brown?
   Absolutely! Brown sugar adds a slight richness, but white sugar works fine.
5. Can I double the recipe?
   Yes—use two mugs or split the batter between mugs to avoid overflow.

Final Thoughts
This Chocolate Chip Mug Cake is your go-to dessert for late-night cravings, last-minute guests, or anytime you need a warm, gooey treat with zero fuss. Quick, comforting, and completely customizable, it’s proof that you don’t need an oven to enjoy homemade cake bliss.

Try it today and don’t forget to top it your way—classic, decadent, or totally over-the-top!

Preparation Time: 2 minutes
Cooking Time: 1 minute
Cuisine: American

Nutritional Information (Per Mug Cake):
Calories: 330 | Protein: 4g | Carbohydrates: 38g | Fat: 18g | Fiber: 1g | Sodium: 160mg

Print