This warm, gooey chocolate mug cake comes together in four minutes flat and tastes like a little hug in a mug. I started making these on late nights when I'd be craving something sweet but didn't want to dirty a bunch of dishes or wait for the oven to preheat. The batter gets rich and fudgy in the microwave, and that hidden pocket of peanut butter melts into something almost magical.
If you're looking for more quick dessert recipes, you'll love how simple this single serving cake in a mug really is right up there with my Healthy Coconut Easter Cupcakes Recipe and Delicious Lemon Bars Recipe or Best Homemade Donut Holes Recipe for easy chocolate dessert wins.
Why You'll Love This Quick Chocolate Mug Cake
It's ridiculously fast. From start to finish, you're looking at four minutes. That includes prep time.
No mixer needed. Everything comes together with a spoon or fork right in the mug. Less cleanup means more time eating warm chocolate cake in a mug.
The peanut butter center is brilliant. It melts into the cake and creates pockets of creamy, nutty goodness that make every bite different.
You can adjust the sweetness. This mug cake with peanut butter isn't super sweet, which I actually love. But if you want it sweeter, just add more sugar or toss in some chocolate chips.
It's just one serving. No temptation to eat half a cake pan because this best chocolate mug cake recipe makes exactly what you need right now.
Jump to:
- Why You'll Love This Quick Chocolate Mug Cake
- Chocolate Mug Cake Ingredients
- How To Make Chocolate Mug Cake
- Substitutions and Variations
- Equipment For Chocolate Mug Cake
- How to Store Your Chocolate Mug Cake
- Serving Suggestions
- Expert Tips
- What Makes This Pumpkin Cheesecake So Good
- FAQ
- Related
- Pairing
- Chocolate Mug Cake
Chocolate Mug Cake Ingredients
Here's what you'll need to make this fast Chocolate Mug Cake in a mug.
See Recipe Card Below This Post For Ingredient Quantities
All-purpose flour: Forms the base structure and gives the cake its tender texture. Just two tablespoons is all you need for one mug.
Unsweetened cocoa powder: Brings that deep chocolate flavor without adding extra sweetness. Make sure there are no clumps when you stir it in.
Sugar: Sweetens the cake just enough. This recipe keeps it on the lighter side, so feel free to add more if you like it sweeter.
Baking powder: Helps the cake rise and get fluffy in the microwave. A quarter teaspoon does the job perfectly.
Salt: Balances the sweetness and makes the chocolate taste richer. Just a tiny pinch is enough.
Cooking oil: Keeps the cake moist and tender. Any neutral oil works great here.
Milk: Adds moisture and helps everything come together into a smooth batter. Whole milk, 2%, or even almond milk all work fine.
Peanut butter: The star of the show. It melts into the center and creates this decadent chocolate mug cake with a gooey surprise inside.
How To Make Chocolate Mug Cake
This Chocolate Mug Cake with cocoa comes together in just a few simple steps.
Mix the dry ingredients: In your mug, stir together the flour, cocoa powder, sugar, baking powder, and a pinch of salt. Use a fork to break up any clumps and make sure everything's evenly combined.
Add the wet ingredients: Pour in the cooking oil and milk, then stir until the mixture is smooth and there are no streaks of dry ingredients left. The batter should look thick but pourable.
Add the peanut butter: Drop a tablespoon of peanut butter right into the center of the batter and gently press it down with your spoon so it's nestled in there. Don't stir it in—you want it to stay in the middle.
Microwave: Pop the mug in the microwave and cook on high for 1 minute. Keep an eye on it the cake will rise as it cooks. If your microwave runs hot or cold, you might need to adjust by 5 to 10 seconds.
Cool and enjoy: Let the mug sit for about 30 seconds before digging in. The cake will be very hot right out of the microwave. Grab a spoon and enjoy your warm, gooey mug cake straight from the mug.
Substitutions and Variations
No peanut butter? Try almond butter, Nutella, or even a few chocolate chips in the center instead. Cookie butter works beautifully too.
Make it sweeter: Add an extra teaspoon of sugar or stir in some mini chocolate chips to the batter.
Try different flavors: Swap the peanut butter for a caramel sauce or a spoonful of jam for a chocolate-fruit combo.
Make it healthier: Use whole wheat flour, reduce the sugar, and try unsweetened almond milk. You can also use coconut oil instead of vegetable oil for a slightly different flavor.
Skip the peanut butter altogether: If you're not a peanut butter fan, just leave it out and enjoy a simple chocolate mug cake without eggs.
Equipment For Chocolate Mug Cake
A microwave-safe mug: Make sure it's big enough to let the cake rise. I use a standard 12-ounce coffee mug and it works perfectly.
A fork or spoon: For mixing the batter right in the mug.
Measuring spoons: To keep the ratios right. Mug cakes are small, so accurate measurements matter more than you'd think.
How to Store Your Chocolate Mug Cake
Honestly, this moist chocolate mug cake is best eaten fresh and warm right after you make it. That's kind of the whole point of a mug cake instant gratification.
If you do have leftovers (which is rare), you can cover the mug with plastic wrap and keep it in the fridge for up to one day. Reheat it in the microwave for about 15 seconds to warm it back up. Just know that the texture won't be quite as perfect as when it's fresh.
Serving Suggestions
Top it with ice cream: A scoop of vanilla ice cream on top of the warm cake is absolutely dreamy. The contrast of hot and cold is perfection.
Add whipped cream: A dollop of whipped cream and a drizzle of chocolate sauce make this feel like a fancy dessert.
Sprinkle some toppings: Try chopped nuts, mini chocolate chips, or a dusting of powdered sugar on top before serving.
Pair it with coffee: This simple chocolate mug cake and a hot cup of coffee make a cozy evening treat that feels really special.
Expert Tips
Don't overmix the batter. Stir just until everything's combined. Overmixing can make the cake tough instead of tender.
Watch the microwave time carefully. Every microwave is a little different. Start with one minute and add 5-10 seconds if needed. The center should look slightly underdone when you take it out it'll finish cooking as it sits.
Use a big enough mug. The cake rises quite a bit, so make sure your mug has enough room. If it's too small, the batter might overflow.
Let it cool for a minute. I know it's tempting to dive right in, but giving it 30 seconds to a minute helps the texture set up and keeps you from burning your tongue.
Room temperature ingredients work better. If your milk is cold from the fridge, that's fine, but room temperature ingredients blend together more smoothly.
Don't skip the salt. Even that tiny pinch makes a huge difference in bringing out the chocolate flavor.
What Makes This Pumpkin Cheesecake So Good
This recipe skips the fussy water bath that most cheesecakes need. You get that same creamy, crack-free texture without the extra steps or stress. The crust is sturdy enough to hold up under all that rich filling, and the pumpkin pie spice gives it warmth without overpowering the cream cheese.
It's also a great dessert for Thanksgiving because you can make it a day ahead. Actually, it tastes even better the next day once all those flavors have had time to settle in together.
FAQ
How to make a Chocolate Mug Cake with 3 ingredients?
For a super basic version, you can use just flour, cocoa powder, and milk. Mix 3 tablespoons flour, 2 tablespoons cocoa, and 3 tablespoons milk, then microwave for about 40 seconds. It won't rise as much without baking powder, but it'll still taste chocolatey and good. My daughter Emma actually prefers hers this way sometimes because it's faster.
How to make easy chocolate cake in a mug?
The key is mixing everything right in the mug so there's no extra dishes. Start with your dry ingredients, add the wet ones, stir until smooth, and microwave for about a minute. That's really it no fancy techniques or special equipment needed.
What are some common mug cake mistakes?
Overcooking is the biggest one. If you microwave it too long, the cake gets rubbery and dry. Another mistake is using a mug that's too small, which can cause overflow. Also, make sure to mix well so there aren't any pockets of dry flour hiding at the bottom.
How to make a 2 ingredient mug cake?
You can make a simple chocolate mug cake with just a banana and cocoa powder. Mash half a ripe banana in a mug, stir in 1 tablespoon cocoa powder, and microwave for about 60 seconds. It's not quite the same texture as a traditional cake, but it's naturally sweet and surprisingly tasty.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chocolate Mug Cake
Chocolate Mug Cake
Ingredients
- 2 tablespoon all-purpose flour standard flour
- 1 tablespoon unsweetened cocoa powder unsweetened, for a rich chocolate flavor
- 2 teaspoon sugar adjust for sweetness
- ¼ teaspoon baking powder helps the cake rise
- Pinch of salt enhances flavor
- 1 tablespoon cooking oil vegetable or canola oil works best
- 2 tablespoon milk dairy or non-dairy milk
- 1 tablespoon peanut butter adds a creamy, rich center
Instructions
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In a microwave-safe mug, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, and salt. Stir until fully combined with no clumps.
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Add in the oil and milk, and stir until the batter is smooth and well combined.
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Spoon the peanut butter into the center of the batter, pushing it down slightly into the mixture.
- Microwave the mug cake on high for 1 minute. Keep an eye on it, as microwave power varies. Once done, let it sit for a few seconds before enjoying.
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