Learn how to make a microwave mug cake that takes just minutes to make. This chocolate caramel mug cake is rich and chocolaty with a caramel center. It’s the best way to treat yourself when you don’t want to spend time baking.
I love how easy this chocolate caramel mug cake 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.
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsweetened cocoa powder
- Vanilla extract
- Caramel candy
Combine all of the ingredients except for the caramel in a microwave-safe mug. Microwave the batter on high for 50 seconds.
At this point, the cake will be partially cooked. Take the mug out of the microwave and place the caramel on the center of the cake.
Cook it for 40 seconds more and then check it. If it’s still gooey, cook it for 30 seconds more.
Let the cake cool for a few minutes before eating.
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.
Be sure to use a large mug as the cake will puff up when it cooks.
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.
More Microwave Desserts
Chocolate Caramel Mug Cake
- 4 tbsp all purpose flour
- 4 tbsp white granulated sugar
- 1/2 tsp baking powder
- 1 egg
- 2 1/2 tbsp unsweetened cocoa powder
- 3 1/2 tbsp milk
- splash of vanilla extract
- 3 1/2 tbsp 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. The 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 the 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.