Chocolate Mug Cake: Easy Indulgence in Just Minutes
Satisfy your sweet tooth with this quick and easy Chocolate Mug Cake, ready in just 15 minutes.
Equipment
- Instant-Read Thermometer
Ingredients
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon chocolate chips milk, semi-sweet, or dark
- 1 teaspoon powdered sugar
Instructions
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Add milk, vegetable oil, egg, and vanilla. Whisk until smooth and just combined.
- Evenly divide the batter into two 14-ounce microwave-safe mugs. Add about 1 cup per mug. Adjust so it’s no more than halfway filled.
- Evenly sprinkle 1 tablespoon of chocolate chips on top of the batter.
- Cook one mug at a time on high power for 60 seconds. Check to see if the cake sets. The top will look moist but dry to the touch. It should bounce back when lightly pressed, and a toothpick inserted in the center has only a few crumbs sticking. If needed, microwave in 15-second intervals until cooked through, usually not longer than 90 seconds.
- Rest for 5 minutes, then serve. If desired, top with extra chocolate chips and powdered sugar.
Notes
Recipe Yield: 2 cups of batter. Don’t fill the mug more than halfway with batter, or you may have a mess. Make it gluten-free or dairy-free based on substitutions provided.
Nutrition
Serving: 1cakeCalories: 413kcalCarbohydrates: 89gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 325mgPotassium: 484mgFiber: 4gSugar: 58gVitamin A: 99IUCalcium: 175mgIron: 3mg
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