Double Chocolate Mug Cake
Rich and fudgy chocolate cake gets baked in a mug in under 2 minutes. You can cook this cake in a standard coffee mug or it will make four standard-sized cupcakes. Instructions are included for the microwave or the oven.
Servings: 2 servings, 1/2 each
Ingredients
- 1 tablespoon chocolate 1/2 ounce chocolate, chopped, or mini chocolate chips
- 2 tablespoons butter
- 3 tablespoons granulated sugar
- ¼ cup milk
- 1 egg yolk
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
- 2⅕ tablespoons unsweetened cocoa powder 2 tablespoons plus 1 teaspoon
- ¼ teaspoon baking powder
- 1 pinch salt
Instructions
- Combine the chopped chocolate and butter in a mug. Microwave in 15-second intervals, stirring between intervals until melted.
- Stir in the sugar. Add milk and vanilla and stir until well combined. Make sure the mixture isn’t too hot then stir in the egg yolk.
- Add flour, cocoa powder, baking powder, and salt. Fluff the flour mixture with a fork to distribute the dry ingredients then stir it into the wet mixture.
- Microwave for 1 minute 30 seconds to 1 minute 45 seconds.
Video
Notes
- Use a 10 to 12-ounce mug. If your mug is short and wide (like a soup mug) then you will need to decrease the cooking time by 10 to 25 seconds.
- This recipe will also make 4 standard-sized cupcakes. You can fill four microwaveable silicone cupcake holders and microwave for 1 minute to 1 minute 25 seconds for the cupcakes.
- If you want to bake the mug cake in the oven, preheat the oven to 350°F. A standard mug will take 26 to 30 minutes to bake. A wide soup mug will take 22 to 25 minutes. Standard sized cupcakes will take 15 to 18 minutes in the oven.
Nutrition
Serving: 11/2 of a mug cake | Calories: 326kcal | Carbohydrates: 39g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 181mg | Potassium: 182mg | Fiber: 3g | Sugar: 23g | Vitamin A: 529IU | Calcium: 93mg | Iron: 2mg
