Chocolate Mug Cake

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.

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

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