Chocolate Caramel Mug Cake

After making the chocolate caramel cookies, I thought it would be fun to add caramel into a chocolate mug cake. I’ve been obsessed with mug cakes lately. Really obsessed.

I love how easy it is to make, how quickly it is ready, and the minimal clean-up. I love that it serves just one, so I don’t find myself with a dozen mini cakes.

Adding the caramel was a delicious gooey surprise that made the chocolate mug cake even better.

On my first attempt I actually screwed up. I put the caramel into the batter and cooked it and the caramel sunk to the bottom, sticking to the cup. The trick is to put the caramel in when the cake is about 2/3 done.

I really enjoyed this cake. It’s even better than the plain chocolate cake. I’ll definitely be experimenting with mug cakes some more to see what else I can come up with.

Chocolate Caramel 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
1 1/2 tbsp caramel (or 2 caramel candy squares)


Combine all ingredients except caramel in an oversized coffee mug. Whisk well with a fork until smooth. Microwave on high for 50 seconds. Cake should have started to turn solid form but still somewhat liquidy. Remove cup from microwave and add in caramel to the center of the cake. Push it slightly down so that the chocolate batter covers the caramel, but you don't want to push it too far down as the caramel will sink while cooking. Cook for an additional 40 seconds and check if batter is done. If it is is still gooey, cook for an additional 30 seconds. Mine was done at 1 min 45 seconds (total cook time including 50 seconds before adding caramel sauce). Cool for a few minutes before serving while still warm.

Adapted from Family Kitchen

All images and content are © Kirbie's Cravings.

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18 comments on “Chocolate Caramel Mug Cake”

  1. This looks so yummy! I love mug cake, and I don’t make it enough…

    • It’s been my obsession lately. I haven’t had as much time for baking and I don’t like baking such huge quantities, so this is the perfect solution.

  2. Perfect for those days I’m craving dessert, and am just too lazy to make a batch of anything! 😀 You may be fueling a dangerous habit!

  3. Love your mug cake idea, but they are so high in calorie. The veg oil alone is 120 for a tablespoon, and the recipes call for 3 tablespoons. I’m trying to find ways to substitute and cut down on the calorie. Thanks for all the ideas, just made the PB one now (with modifications).

  4. I love them as well- wish they were a little lower in the calorie department too, though. I just made the PB one, yummy! I hope someone figures out how to lighten them up a bit.

    • Hmm, I’ll try playing around with healthier versions too. But in the meantime, maybe just split it in two and share with someone? A whole mug cake is kind of a lot.

  5. The cake was really moist and good but the caramels didn’t melt. They just.stayed whole in the middle of the cake. I’d recommend melting the caramel first.

  6. I love this recipe!! The first time I made it, the cup overflowed and some caramel spilled out. But it was still yummy (though my husband didn’t care too much for it). I was craving something sweet tonight and was too tired to make something, so DH & I made this again. But this time we made it in our smallest mixing bowl. I had to let it cook longer, but at least I didn’t have a lot of cleanup after. Even DH had some from me.. Thanks Kirbie for this delectable recipe 🙂 . PS- I always use caramel ice cream topping and it comes out perfect each time.

  7. That chocolate cake looks absolutely delicious! Can’t believe you can make it in a cup. Very little washing up!

  8. I LOVE this cake! The first time I made it, it was just for me but I still made it in a medium sized ceramic cake pan and it was way too much for me, but I made it for my husband and I tonight and we both loved it! This is a new favorite.

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