Chocolate Chip Mug Cake

3.40 from 5 votes

This chocolate chip mug cake recipe is soft, fluffy, and ready in just 60 seconds— to enjoy whenever the craving strikes. I was looking for a quick and easy single-serve dessert with minimal ingredients, and this is it! It tastes like a warm chocolate chip cookie with a scoop of vanilla ice cream on top.

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Prep Time4

Cook Time1

Total Time5

Servings: cake

Author: Molly Thompson

INGREDIENTS

1 Tablespoon salted butter melted
1 Tablespoon granulated sugar
1 Tablespoon light brown sugar packed
1/4 teaspoon vanilla extract
1 egg yolk
1 Tablespoon milk
1/4 cup all-purpose flour measured correctly
1/8 teaspoon baking powder
1 Tablespoon mini semi-sweet chocolate chips or chopped chocolate

Standard - Metric

INSTRUCTIONS

Spray a medium to large microwave-safe mug with nonstick spray and set aside.
Pour all of the wet ingredients, including the butter, sugar, brown sugar, egg, vanilla, and milk to the mug and use a small whisk or a fork to combine.
1 Tablespoon salted butter, 1 Tablespoon granulated sugar, 1 Tablespoon light brown sugar, 1/4 teaspoon vanilla extract, 1 Tablespoon milk, 1 egg yolk
Add the flour and baking powder and stir until just combined and all of the lumps from the flour are gone. Add the chocolate chips and stir to combine. Sprinkle with extra chocolate chips if desired.
1/4 cup all-purpose flour, 1/8 teaspoon baking powder, 1 Tablespoon mini semi-sweet chocolate chips
Microwave on high for 60-70 seconds, until the edges and top are set. See recipe notes for cook times and microwave watts. Try not to cook it too long or the cake can become too dense.

Notes

Storage. Cover tightly and store at room temp for up to 24 hours or refrigerate for up to 3 days. Reheat in the microwave in 30-second increments until heated through.

Measuring Flour Correctly. Spoon the flour into a measuring cup without packing. Scrape off the top. Too much flour in this recipe yields a stiff and hard texture to the batter.

Oven. Preheat the oven to 350°F. Spray a 6-inch ramekin with nonstick spray. Mix the cake batter in a separate small bowl then transfer to the ramekin. Bake for 10-12 minutes, until a toothpick comes out with a few moist crumbs.

Salted Butter. You can also use unsalted. You could use vegan butter or coconut oil if needed, but the butter adds a lot of flavor. Add a pinch of kosher salt to the recipe if you opt for unsalted butter.

Sugar. You can also use coconut sugar for a refined sugar-free option. In fact, brown sugar is a great coconut sugar substitute for mug cake recipes.

Gluten-Free Flour. We tested this recipe with Bob’s Red Mill Gluten-Free 1:1 flour and it turned out exactly the same.

Dairy-Free: Use vegan butter (we like Myokos) and plant-based or non-dairy milk

Nutrition

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