Description
This quick and easy Chocolate Chip Mug Cake is a perfect single-serving dessert made in under 10 minutes. Combining simple pantry ingredients like flour, sugar, milk, and chocolate chips, this microwave cake delivers a warm, moist treat that’s ideal for a last-minute sweet craving. Whether you want a cozy snack or a fast dessert, this mug cake satisfies chocolate lovers without the hassle of traditional baking.
Ingredients
Scale
Dry Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 3 tablespoons milk (dairy or non-dairy)
- 1 tablespoon melted butter (or oil for a vegan option)
- 1/4 teaspoon pure vanilla extract
Add-ins
- 2 tablespoons chocolate chips (plus more for topping, optional)
Instructions
- Mix Dry Ingredients: In a microwave-safe mug (at least 12 ounces), whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt until well combined.
- Add Wet Ingredients: Pour in the milk, melted butter (or oil if vegan), and vanilla extract. Stir thoroughly until a smooth batter forms, making sure there are no pockets of dry flour remaining at the bottom of the mug.
- Incorporate Chocolate Chips: Gently fold in 2 tablespoons of chocolate chips into the batter, reserving a few to sprinkle on top if desired for extra melty chocolate.
- Microwave Cooking: Place the mug in the microwave and cook on high for 60-90 seconds. Keep an eye on the cake as microwave wattages vary. The cake is done when it has risen and is set but still moist in the center. Avoid overcooking to prevent dryness.
- Cool and Serve: Allow the mug cake to cool for 1-2 minutes before eating. If you like, top with extra chocolate chips, whipped cream, or a scoop of ice cream for an indulgent finish.
Notes
- Use a microwave-safe mug to prevent cracking or damage during cooking.
- Adjust cooking time based on your microwave’s wattage; start with 60 seconds and add increments if necessary.
- For a vegan version, substitute milk with plant-based milk and use oil instead of butter.
- To make it gluten-free, use a gluten-free all-purpose flour blend.
- Serve immediately as the cake tends to firm up upon cooling.
