As I settle back into reality, I’ve been trying to take things easy in order to maintain the relaxation glow from vacation for as long as possible.

I originally wanted to make another dessert, but I ended up going with something simpler. Two mugs, minimal clean up, ready in about 5 minutes.

I’ve made mug cakes before, a nutella version. This time I decided to try just a regular chocolate mug cake. I worried that the batter would be too dry. The nutella version has always been moist, so I added a little more oil and milk to compensate.

The cakes didn’t rise as much as my Nutella version did. I think next time I’ll add some more baking powder. These cakes were cooked in just  a little over  a minute. They tasted best while still warm. It was a perfect treat to end my night.

Print Print Recipe

Chocolate Mug Cake


4 tablespoons all purpose flour
4 tablespoons white granulated sugar
1/2 tsp baking powder
1 egg
2 1/2 tablespoons unsweetened cocoa powder
3 1/2 tablespoons milk
splash of vanilla extract
3 1/2 tablespoons oil


Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Pour half of batter into another mug. Microwave on high for 1 minute (cook each mug one at a time). Check to see if done. If it needs longer, cook for an additional 30 seconds. Mine was done at 1 1/2 minutes. You don’t want to overcook it or it will become rubbery. You also want to keep in mind that the cake will continue to cook a little in the cup while it is cooling. Cool for a few minutes before eating while warm.

Adapted from Family Kitchen


33 Responses to “Chocolate Mug Cake”

  1. Kay — September 30, 2011 at 7:01 am

    Looks like a great last-minute dessert for one!

    • Kirbie replied: — September 30th, 2011 @ 8:18 am

      It is! And if you want to be good, u can make it into two.

  2. caninecologne — September 30, 2011 at 8:05 am

    Ooh, I like how simple this one is! It’s kid friendly too. Today I’m going to have my daughter and the neighbor girls do your pepperoni pizza puffs recipe. i might have them do this too!

    btw, i only have unsweetened cocoa powder. would that be ok for this recipe or must it be sweetened?

    • Kirbie replied: — September 30th, 2011 @ 8:20 am

      Oh yes, the recipe is actually for unsweetened cocoa powder. I should change that. I hope you like the puffs. If you have nutella in the house, I recommend the nutella mug cake. It’s a little more rich and moist. Though this one is good too if you dont have nutella.

  3. caninecologne — September 30, 2011 at 2:46 pm

    thanks Kirbie re: cocoa powder

    also we do have Nutella. I’m not sure the girls like it though. they can do the regular recipe and my husband and i can make the nutella one.

    • Kirbie replied: — September 30th, 2011 @ 4:57 pm

      Not like Nutella?! Gasp. I hope you enjoy the cakes!

  4. caninecologne — October 1, 2011 at 7:52 am

    the cakes came out really well! the girls loved making it. we love nutella but i wasn’t sure the neighborgirls did or had any nut allergies. one minute in the microwave turned out to be just right.

    the pizza puffs came out so good that we made another batch! next time i want to use a stronger flavored pepporoni (i used a cheapy one for the kids) – like peppered salami or something.

    also, instead of using non stick cooking spray on the mini muffin tins, the girls melted butter and brushed it on the tins. it smelled so good while baking but it made a light brownish outside crust.

    • Kirbie replied: — October 2nd, 2011 @ 1:13 am

      Oh peppered salami sounds good. And I’m glad the chocolate mug cakes came out well! sometimes people overcook it and it becomes inedible. Melted butter on the pan sounds good. I’ll have to try that sometime.

  5. Bianca @ Sweet Dreaming — October 1, 2011 at 9:13 am

    I am definitely trying this tonight! Looks so delish :) love your blog!

    • Kirbie replied: — October 2nd, 2011 @ 1:14 am

      I love making this when I’m craving a homemade dessert and I’m too tired to cook or wash a bunch of dishes. I hope you enjoy it too!

  6. kathleen — January 16, 2012 at 8:52 pm

    Hi Kirbie, thanks for this recipe, it is legit! Question: If I prepped the batter tonight, can I store half of it in the fridge and heat it up tomorrow evening for dessert?

    • Kirbie replied: — January 16th, 2012 @ 9:42 pm

      Hi Kathleen. Unfortunately I don’t know the answer to that question. I’ve never tried it. If you do try it, let me know! Thanks

  7. Callie — February 26, 2012 at 8:08 am

    The cake was slightly dry (but still delicious for being done in less than 2 minutes), so I added my own twist. I melted a large spoonful of peanut butter in a separate bowl for 20-25 seconds, and then added 4 marshmallows and continued to heat the peanut butter with the marshmallows until the marshmallows doubled in size. Then I mixed it all together and drizzled it on top of the finished cake. Perfection!

    • Kirbie replied: — February 26th, 2012 @ 9:25 am

      Your twist sounds really good! I agree the chocolate mug cake is slightly dry on it’s own. It’s definitely not my favorite mug cake of all the ones I tried. The Nutella mixed with chocolate is more moist, and the brownie mug cake is even better.

  8. Paula — February 29, 2012 at 12:50 am

    I just had this for breakfast and made some slight alterations for it to be a bit healthier. I substituted the flour for cooking oats, used a natural sweetener (stevia) to replace the sugar and instead of oil and milk I used fat free yogurt. It was pretty good, but I’ll try your original recipe soon too! thanks so much for sharing, I had the strawberry mug cake last week and am slowly getting hooked on these things.. have a great day :)

    • Kirbie replied: — February 29th, 2012 @ 9:04 am

      I’m glad to hear even with all the alterations that it still came out good!

  9. Halie — March 18, 2012 at 12:25 am

    Adding some chocolate chips would be yummy (:

    • Kirbie replied: — March 19th, 2012 @ 9:22 am

      Ooh, sounds good.

  10. Ddarby3 — March 24, 2012 at 5:00 pm

    Only when really desperate…

  11. uzma — August 3, 2012 at 11:50 am

    i have only self rising flour. would that work as well?

    • Kirbie replied: — August 3rd, 2012 @ 1:47 pm

      Actually self rising flour already has rising agents in it so you can’t just substitute regular flour for self rising. I’m not sure exactly how you would need to adjust the recipe to make it work. I would have to fiddle with it and try it out, but you would definitely have to remove the baking powder from the recipe.

  12. P.I Staker — August 12, 2012 at 12:47 pm

    I liked that cake I just ate some

    • Kirbie replied: — August 13th, 2012 @ 8:52 am


  13. Sasha — October 13, 2012 at 8:52 am

    These are boss! I added some Reddi-Whip on top and they were awesome! Thanks for the recipe

    • Kirbie replied: — October 14th, 2012 @ 4:31 pm

      Glad you enjoyed it!

  14. Chris — October 28, 2012 at 12:54 pm

    I just tried out your Chocolate Mug Cake and it turned out great! Can’t wait to try your other versions of mug cake. One question – if I can’t finish the batter, can I keep it in the fridge for another day? Thanks for putting the time & effort to experiment with the recipes and then sharing with your readers!

    • Kirbie replied: — October 28th, 2012 @ 6:57 pm

      I think the batter should keep. Glad you like the chocolate one!

  15. Kim — July 3, 2013 at 12:44 am

    Thanks for the recipe! I just made the chocolate mug cake but I only had sweet cocoa powder. I ended up just using 2 tablespoons of sugar and it came out delicious! I guess I had some really big mugs because when I split it in two it made two little 1 1/2 inch tall cakes. I ate both as soon as they were cool! 1 minute made them perfect- just moist enough! Love your recipes!

    • Kirbie replied: — July 3rd, 2013 @ 10:33 am

      So glad you like it!

  16. ahnea — August 18, 2013 at 7:32 pm

    I just made the chocolate one. It was quite good. I substituted splenda & egg substitute, used dark Hershey’s cocoa powder and they were moist. Thanks for the recipe.

  17. Kristine — April 29, 2014 at 9:17 pm

    Just curious if you think swapping out the cocoa and vanilla for matcha green tea powder is do-able.

    I’ve made this recipe, doubled, in two 18oz stoneware mugs–which it more than filled when baked (no doubling next time!). A recent overseas trip left us with more matcha green tea powder than we know what to do with, so I’ve also made your microwave matcha mochi cups; they were fantastic. I immediately used the rest of the Mochiko making eight dozen matcha mochi cupcakes.

    I still have green tea powder I want to use, but my husband has asked for a rest on the glutinous rice flour because it’s so hard to resist the cupcakes. So is this a possible compromise?

    • Kirbie replied: — April 30th, 2014 @ 12:14 pm

      unfortunately a direct swap wont work because of how strong matcha powder is, you wouldn’t need as much and you will also need to adjust some of the other ingredients. I know a matcha cake is possible in the microwave, but I wouldn’t start with this recipe base for it. Instead I’d start with one of my white cake mug cake bases and add maybe a 1 tsp of matcha powder to it.

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