Kirbie's Cravings

Chocolate Chip Mug Cake

photo of a Chocolate Chip Mug Cake

This single serving microwave chocolate chip mug cake starts with a fluffy brown sugar cake base mixed with chocolate chips. It cooks in just 1 minute and tastes like a chocolate chip cookie that got turned into a cake.

Update! I’ve created a video to go along with this post, showing you just how easy this is to make!

Do you ever have one of those days where it just isn’t your day? And you just want to hide in bed or sit in a dark corner and wait for the day to be over so nothing else goes wrong? I had one of those days yesterday.

close-up photo of a spoonful of Chocolate Chip Mug Cake

In the morning I woke up to rain, which was fine, since we are in a serious drought. But the rain was accompanied by some really strong winds which knocked over one of my precious fruit trees. This was then followed by my shower rod suddenly crashing down into the tub (luckily no one was in the shower at the time). When I stepped outside for 30 seconds to see my tree, I managed to miss a FedEx delivery that needed a signature. (I was seriously only outside for 30 seconds.)

Then, while in a rush cooking a dish, I sliced my finger. It was at this point that I wanted to stop doing anything else and just wait for the day to be over. A few more things happened that I won’t get to into. But yeah, it was definitely not my day. And I kept thinking through the whole day that I really needed some comfort food, aka, this chocolate chip mug cake.

This mug cake really hit the spot. It was warm, fluffy, and reminded me of my childhood. It’s a small, single serving cake, which is perfect since I would have consumed twice as much otherwise. And it comes together in about five minutes.
photo collage of Chocolate Chip Mug Cake

If you enjoy this mug cake, check out my mug cake category which has a ton of mug cake recipes or try my Chocolate Chip Mug Cookie, which is another easy treat to make.

I also have an entire cookbook, 5-Minute Mug Cakes*, with nearly 100 recipes!

photo of the cover of 5-Minute Mug Cakes cookbook

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

photo of chocolate chip mug cake

Chocolate Chip Mug Cake

Servings: 1 mug cake
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This single serving microwave chocolate chip mug cake starts with a fluffy brown sugar cake base mixed with chocolate chips. It cooks in just 1 minute and tastes like a chocolate chip cookie that got turned into a cake.
4.79 from 56 votes


  • 4 tbsp all purpose flour
  • tbsp brown sugar lightly packed
  • 1/4 tsp baking powder
  • 3 tbsp low fat milk
  • 1/8 tsp vanilla
  • 1/2 tbsp vegetable oil
  • 2 tbsp semisweet chocolate chips


  • Combine all ingredients except chocolate chips into a microwave safe mug. This is a small cake so you can use an 8 oz mug and it should just reach the top when finished cooking. You can also use an oversized mug, but the cake will be lower in the mug. Mix with a small, sturdy whisk until a smooth batter forms and no lumps remain.
  • Stir in half of the chocolate chips. Sprinkle remaining half over surface. Cook in microwave for about 1 minute. Let cool a few minutes before eating.


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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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4.79 from 56 votes

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Recipe Rating

283 comments on “Chocolate Chip Mug Cake”

  1. Absolutely delicious! Good with peanut butter or mint chips too!

  2. Maybe the best mug cake I’ve ever had. Followed the recipe precisely, tho measured the chocolate chips and vanilla with my heart, and sprinkled kosher salt over the top of my batter before baking. (sweet treats always need a little salt) 56 seconds was just right for my cake, tastes just fantastic

  3. So good! I used dark chocolate chips and put a scoop of vanilla ice cream on top and it’s AMAZING!

  4. I really like th mug cakes it’s really good you should be proud! have a good day!

  5. DELICIOUS and QUICK!  It came out amazing! I followed the recipe exactly except I cooked mine a few extra seconds like 15 more.  Thanks so much for the delicious treat! 

  6. Very good. For the mugs we have, I think I will make double the batter next time. 🙂

    • Glad you liked it! Be careful if you double the batter in one mug – sometimes it doesn’t cook properly.

  7. So good totally recommend! 

  8. Delicious 

  9. I chose to try this recipe because it wouldn’t need icing thanks to the chocolate chips. I used cake flour and it worked. The chips did sink to the bottom quite a bit but for cake from the microwave in a minute, this was good!

  10. It was really good but as it says in the recipe it is really small so if you have a bigger mug and want to have more cake just double the recipe.

    • We don’t recommend doubling the recipe in one mug – instead, we recommend making two separate mug cakes. That way, they cook evenly and have the right texture.

      • I was craving a chocolate chip cookie with either walnuts or pecans but didn’t want to make a whole batch when I decided maybe a mug cake would appease my craving even though it has a different texture – which is how I stumbled upon this recipe. I did 1 TBSP of chocolate chips + 1 TBSP (maybe slightly more) of rough chopped Pecans and it was delicious!! It was an added bonus that surprisingly the pecans not the chocolate chips sank to the bottom! Thanks for sharing this!

      • We’re happy you enjoyed it!

  11. Just made my first mug cake using this recipe. Choose it because it didn’t need an egg. Drizzled caramel on top but made it a bit too rich. Will cut choc chips back a bit next time. Will also try swirling strawberry jam into batter instead of chips.

  12. Can I use self rising flour and omit the baking powder?

    • Not sure how that will work – you need the same ratio of flour to baking powder that is in the recipe. It’s hard to know if 4 tablespoons of self-rising flour will have that correct amount baking powder. If it’s less, your cake won’t puff up as much (or at all). If you give it a try please let us know how it works for you!

  13. Students did not like this recipe 

    • Can you share more about what didn’t work – would love to help troubleshoot! The recipe has been made countless times by lots of readers with success.

  14. OMG! I Just Made It 2day and was AMAZING. Definitely Recommend This For Every Age But A Tip Don’t Put A Lot Of Chocolate Chips??

  15. Finally found a mug cake that tastes good. Would be phenomenal with caramel drizzled on top!

  16. Bookmarked! This recipe is delicious! I used a 16 oz mug and doubled everything. Microwaved for about 3 mins (I’m paranoid about undercooking anything) and I definitely could’ve done with about 30 seconds less. It was a bit firm and overcooked, but that was totally my own fault. I plan on trying this again tomorrow night with a bit less microwave time. Perfect pick-me-up for after my son goes to bed and I get a bit of Me Time!! Also goes amazing with a cup of coffee.

  17. Amazing mug cake very delicious

  18. I’m actually shocked. It’s AMAZING! Tastes just like a soft chocolate chip cookie! I added some sea salt on top of the second one I made and I love it soooo much! Great recipe!

  19. Can I substitute vegetable oil for unsalted butter and if so what would be the quantity? Love your recipes!

  20. Very tasty and very simple to make. The recipe needs a sprinkle of salt. 

  21. This has been my go-to chocolate chip mug cake recipe for a couple years now and it always hits the spot 🙂 Thank you, Jennifer!

  22. Cake tastes delicious. It did need some extra time in microwave.

  23. This recipe was AMAZING!! Definitely recommend!!!?

  24. Excellent! I used to buy the little Duncan Hines mug cake mixes for an occasional treat, but they are so much better homemade. And you don’t have to worry about a bunch of unnatural ingredients, just a few items from the pantry. This was very quick and so good!

  25. kirbie, this cake was amazing!! just right!! doing the hot cocoa one tomorrow!

  26. i’ve been making mug cakes for awhile now and this is not only the fastest recipe i’ve tried but also the most tasty. thank you for blessing the world with this!!!

  27. I just tried this and it’s goooooooood! Perfect when I take a short break from work!

  28. Great! So simple and easy to make. Goes well with my cup of coffee. Tq

  29. A great mug cake, I liked it a lot. Thank you so much!

  30. this was amazing, I had to write an exam today and I needed a relief snack.

  31. I was looking for a mug cake and came upon this one. I subbed some ingredients with what I had on hand so I used cake flour, coconut sugar, ghee instead of oil, and a mix of dark chocolate and white chocolate chips. Cooked it for 70 sec and it was perfect! I love it and it is definitely a keeper!!!
    Thanks for sharing this with the world!

  32. Super easy and really delicious when you’re craving a cookie or cake and want it quick!

  33. i made the cake and it didn’t even rise halfway in the mug even though it was all done, (oop*) lolll, but it isn’t half as bad! It tastes pretty good! I think next time i will add a little more milk to mine though, b/c it was a little TOO thick. so yea, thx kirbe! 🙂 P.s. i also just used granulated sugar instead of brown and it was fine.

  34. i’ve never had a recipe so good, quick, and low on dishes that i made a second one immediately after trying the first. second batch i put a marshmallow on top for the last 10 seconds of cooktime.. game changer..

    • I love that you made another one right after! So glad you liked it!

    • This recipe was so good! It was very moist, tasty and just sweet enough. As a 13 year old who is very busy with school and after school activities this is very quick and easy to make. I love to make this when I’m doing homework!! x

  35. We use this recipe at least once a week. It’s the best mug cake recipe we’ve found. I’ve even subbed in whole wheat flour and almond milk and it comes out well.

  36. Amazing!! I used normal sugar and it was so good 🙂

  37. I’ve made this so many times. So good.

  38. This came out perfect. I love mug cakes and this is by far the best chocolate chip one I have made yet.
    Being vegan I just subbed almond milk for reg milk, it came out perfect.
    Thanks for sharing!

  39. i feel like putting it in the oven for 2 mins instead of 1 is more effective. Otherwise it turned out to be perfectly delicious!

  40. Best mug cake I have tried yet! So delicious ? 
    Will be making again. Nice and simple! 

  41. This was amazing added fresh raspberries and vanilla ice cream on top ?

  42. Pretty good but seems a little raw, but barley any dishes! Overall I enjoyed it.

  43. We were neeing something tasty and our two mugs were large. I tripled the recipe but had to use cake flour and half and half creamer due to what I had on hand. Added 15 more seconds to the time for each mug. Worked like a charm and was GREAT when in a pinch!! Thanks!!

  44. The cake was okay but all of the flour sank to the bottom… I mixed it very well and followed the recipe exactly, but when I got to the bottom of the mug it was a solid chunk of flour.
    Also, the texture was strange. The cake wasn’t bad, it tasted nice, but it wasn’t even a moist texture, it felt like jelly. Weird, fluffy jelly.
    If you’re craving cookie dough this recipe is… fine? But I would seek other options/recipes.

    • it sounds like your flour wasn’t mixed into the batter completely. Because if it was mixed in then it’s not possible for the flour to separate and sink to the bottom. I think you likely missed some of the flour when mixing, this can happen especially with mug cakes because of how tall the mug is and also sometimes the flour gets stuck in the crevices of the mug. I always run my whisk all the way to the bottom and around the bottom circle of the mug to make sure I have all the flour.

  45. Kirbie, this is the most amazing recipe EVER! I made one for me and one for my brother!

  46. I just tried the recipe. It was so simple, too simple even, that I initially thought it’d be better not to expect much.

    Well, I couldn’t have been more wrong. I just tried it, and it is just amazing. As a vegan student, I think I just found my new favourite new treat/snack.

    Thank you so much for this. I will definitely be making it again.

  47. Such an amazing recipe! It is so yummy and delicious! I recommend using this because, it is the BEST mug cake i have ever tasted!

  48. This is so good 

  49. Great mug cake! Moist and delicious 🙂 Perfect to hit that sweet craving.

  50. Hi!

    I made this, and it turned out really good! It tasted amazing, and it was so easy to make! I was able to substitute the milk for water, and it worked well. Same with the olive oil. At first I thought it would be too strong, but it turned out perfect! I really enjoyed this recipe!

  51. its probably the best (blank) in a mug ive ever had, its amazing with sugar sprinkled over top

  52. I’ve tried many a horrible mug cake- and by that I mean stomach ache inducing and throwing in the trash. This is the second mug cake recipe I found that is perfect, light, airy, fluffy, chocolatey, and not too sweet. In other words, it hit the spot perfectly. Me and my family of four all shared this, and they’ve tried my other failures and agreed, this was a keeper. A note- I cooked it for about 70 seconds and it was done. Thanks for such a great recipe!!

  53. At first I didn’t think this would work but I’m in heaven it’s so good

  54. Yummy and great this recipe I would use

  55. I subbed the veg oil for olive oil and it turned out just fine. Nice one 🙂

  56. BEST RECIPE for chocolate chip mug cookies I’ve tried so far! The outside is cooked, but the inside is still gooey and the chocolate chips melted a little bit – PERFECT!

  57. Perfect, simple and easily tweakable to taste and a great base recipe for adding other toppings for variety. Thank you so much! 

  58. Good but a bit dry and sticky

  59. I have been making this regularly for the last 5 years and know it by heart. 4 different homes, 4 different kitchens with 4 different microwaves, countless ups and downs in my life, but this recipe has remained constant. (Is that too dramatic for a mug cake? It’s true!) Sometimes I go months in between making it, sometimes it’s ‘one of those days’ every day and I’m making it like once a week… The point is, this recipe is definitely tried and true, and the perfect small way to end both a good or bad day.
    Moist and warm and not too sickly sweet, plus very easy to make, especially compared to other mug cakes with awkward ingredient amounts. It’s the first mug cake I ever tried, and the one I always return to. Just a few notes to anyone reading this, from my experiences, in case they’re helpful: [1] I typically use a non-dairy milk (often vanilla soy), only because that’s what I keep around, and it turns out just as well as the times I use cow’s milk. [2] Adjusting the chocolate chips to taste has never turned out badly for me. When making for others, I used the amount called for, because people love chocolate. I am the rare, weird breed who prefers less (in general), but using a bit less doesn’t make this less flavourful IMHO, because it’s a good base. [3] When using your typical microwave, 60 seconds is the perfect bake time. In my current home, however, I have a tiny 700 watt microwave, which is nearly as low as you can go wattage-wise. After trial and error, I’ve found it takes 85 seconds to get the same fully-cooked-but-not-dry result. [4] Leaving it in the microwave to rest for a few minutes before digging in is worth the wait. You’re not going to want to, because you’ll be able to smell the chocolate goodness, but find the patience in you somehow. It just tastes better when you do (Maybe because it’s cooled enough that you can actually taste it?? No idea). Thank you for this recipe! Sorry for such a wordy comment, but after half a decade of use, I just really appreciate you putting this out there for people like me to enjoy!

    • thank you for taking the time to leave such a detailed comment. I really appreciate it and I love that this recipe has been your constant. Totally not too dramatic in my opinion!

  60. i’ve just made it. turned out perfect. i only sub soy milk and vegan chocolate that i cut it in pieces since i didn’t have chocolate chips.

  61. First ever mug cake. I’ve looked at a ton of recipes but this had everything I wanted. No egg and not a ton of oil. Followed directions with no substitutions. It was delicious. Was large enough it could easily be shared. So easy to put together. I cooked for one minute and it was perfect. Will definitely make again! Thanks for sharing. 

  62. Very dense

    • it shouldn’t be. Make sure you measure out the flour properly. Too much flour can make the cake dense. Also be careful not to cook too long which can also make the cake dense.

  63. The best cake mug recipe I’ve ever had! Most are hit or miss but this one has been perfect every time I’ve made it! Perfect for those lazy days or when you are on your period and you’re craving baked goods but dont have the time, energy or willpower to even then the oven to 350 ? Yum, yum, yum! Thanks for this recipe! ???

  64. I’ve made this 3 times….Its so yummm. Its not just your averagemug muffin…Its beautiful! Thx so much!!?

  65. Delicious! Tempted to make a second 😉

  66. so glad I found this recipe, just gave it a try and it was so easy! Perfect for when you crave something sweet but don’t want to make an entire cake.

  67. This is probably one of the best things i have ever eaten in my life. It is so amazing and super easy to make. I absolutely love it! Thank you for sharing this!!

  68. I love your recipes and trust them 100% and this has been my go to dessert since this recipe came out its so good. Definitely will recommend you to my friends. Your my go to website for any meals. This is my number 1 favorite dessert. Thank you for sharing this with everyone.

  69. I didn’t have any vanilla so I made this with two tablespoon of milk then a tablespoon of French vanilla coffee creamer. And it came out amazing.

  70. I made this with almond milk, dairy free chocolate chips, and no oil. Turned out great! 

  71. Amazing flavor. Perfect combination of cakey and chewy. Almost wish that I hadn’t found it; I’ve made it twice in two days!!!

  72. Hi Kirbie, Thanks for the great recipe and video! My husband and I both really enjoyed this! I look forward to trying some of your other recipes… Thanks again!!!

  73. Thanks for this awesome recipe, tried it and tastes absolutely AMAZING. 

  74. Tastes good. Daughter loves it. Had to cook a bit longer (30 secs) but good over all. 

  75. This was absolutely perfect! I literally just wanted like two chocolate chip cookies without all the mess and time it takes to make a whole batch.  I am vegan and for some reason that usually means the most complicated recipes ever, but not yours! I used cashew milk, avocado oil and Enjoy Life vegan chocolate chips. It was delicious! Thank you!

  76. It tastes really good with Whipped cream and  caramel sauce on top! Thanks for the great recipe.

  77. Omg I just made it with my little sister and it worked! I used water instead of milk though but it was moist and tasted great! Thanks for the recipe!

  78. this recipe is a game changer! Chocolate cravings came on strong this evening, and rather than eating chocolate chips straight from the bag like a ravenous hormonal animal, I was able to sit down and enjoy a delicious confection. Super impressed with this mug marvel. 

    Thank you Kirby! 

  79. I ended up messing up the recipe a teen gbscause I read too fast (used butter than added veggie oil anyway) and used a teeny bit of regular sugar so although it tasted diff the basis was still good.

    I did this one before with the exact recipe and it was great ! Regardless great base thanks for the sunshine on this rainy day!

  80. Hey do you have any idea how many calories this would be? Thanks 🙂 it’s delicious!

    • Sorry, I don’t have that information. There are many websites out there that provide recipe/ingredient analysis though so you could try entering the recipe into one of those sites.

  81. It was good. It def needed salt, maybe a 1/8 teaspoon. 

  82. Followed the recipe exactly and it turned out PERFECT

  83. Hi! This mug cake was absolutely delicious! Enjoyed every bite!????

  84. Hi! This mug cake was absolutely delicious! Enjoyed every bite!????

  85. What’s the calorie count for this mug cake? 

    • I do not have that information but caloriecount and myfitnesspal are both great resources for calculating nutritional value for recipes

  86. I tried it with the chocolate chips but they got burn so I have been making it without the chocolate chips and it’s delicious, I’m in love 

    • Hmm, I haven’t had any issue with them burning before! I’m glad you got it to work though. You may also want to try just stirring the chips in so none of them are on the surface.

  87. Just made this and it turned out perfect! However, it tastes like it’s missing something… a pinch of salt, perhaps? Overall amazing!

  88. This is the best mug cake recipe i found but is it ok if i don’t use baking soda?

    • there is no baking soda in the recipe, only baking powder. you do need baking powder otherwise the cake won’t rise at all and it’ll be hard

  89. This is THE best mug cake recipe out there. ???? Thanks, Kirbie!

  90. I just made this and it’s the best mug cake I’ve made thus far! Used almond milk in place of cow’s milk and subbed coconut sugar for brown sugar. Hooray! 

  91. How many calories in this?! Would love to try 🙂

    • I don’t have that information but caloriecount and myfitnesspal websites both have a way to allow you to input a recipe and it’ll provide the nutritional information

  92. I can’t believe how perfect this was! Can’t thank you enough for the fantastic recipe 🙂

  93. I love everything about this recipe except for the part where you said to wait two minutes before eating!!!! DELICIOUS RECIPE! 🙂

  94. I’m in heaven, and so easy

  95. Added cinnamon and white choc chips and used self raising flour! delish! tasted more like a white chocolate caramel cake : )

  96. I’m on the hunt for THE chocolate chip cookie mug cake recipe. The last one was too sweet. Yours is really good, but just a little more flour-y tasting than I’d like. BUT it’s still delicious, and it made it on my Pinterest list! Thanks so much for sharing it.

  97. This cake was fantastic! My only suggestion would be to add some butter, since it was a tad dry.

    • i’m glad you enjoyed it. I would recommend maybe adding a little more milk. I’ve tried the recipe with butter instead of vegetable oil and it actually gets a little dry.

  98. Oh my gosh was my reaction after the first bite. This is so incredibly good. I substituted Almond milk and peanut oil because they were what I had. Thank you for the best mug cake I’ve had. 

  99. Perfrction in a mug!

  100. I absolutely loved this cake. I did however find it a bit dry. I used whole milk which may be the issue. Is there anything I could add to moisten the cake?

    • whole milk is probably the issue. every time I use whole milk, the cake comes out a little dry. I think if you add a little water, it should help, but I haven’t tried it out.

  101. This turned out pretty good but I think I will add a pinch of salt next time to really bring out the flavours. Thanks!

  102. Just tried the recipe and it tastes delicious! I am a vegan though, so I used almond milk instead of milk, and instead of 4 tbsp flour, I used 3tbsp whole wheat flour and 2tbsp oats. So good! Thank you so much!

  103. Hi, I tried it too.. loved it to. . I use kinder joy mini chopped it.. did i say kinder joy. . Yes???? tthnxx for sharing????

  104. Can I use white sugar instead. And will it taste good

  105. Very nice little cake! Perfect for when I need a sweet snack. So much better than having to make a whole cake for myself just for one piece……then we just sit here staring at each other…

    Looking forward to trying more of your mug cake recipes. 

  106. This was amazing! Not too dry. I cooked it for 1.5 minutes, but otherwise I followed the recepie. I will definitely be making this again!

  107. *That awkward moment when you think the writer is a boy but then you find out they’re a girl* Seriously though, your mug cakes give me life.

  108. Possibly my favourite mugcake i’ve ever made, substituted liquid veg oil for margarine and it tasted exactly like cookie dough ! 

  109. This was very light and fluffy, I used coconut oil, and splenda, I was so surprised there was no egg used. I was good! ???

  110. I had a sweets craving, si I tried this receipe. It was delicious!

  111. How do you know if the cake is done because i did everything and microwaved it more 1 minute but it kinda looked like raw cookie dough still, is it supposed to look like that?

    • Hmm, basically it should look similar to the one in the photo once it is done. When you say raw cookie dough, do you mean that it is still wet? Did you make any changes from the original recipe?

  112. What are the nutritional facts?

  113. My cake looked like rubber and tasted like it wasn’t ready after the first 1 min but I put it in longer after that and it still looked the same. Any suggestions?

    • Is there any substitutions that you did differently? If it looks like rubber it sounds like it was already cooked too long so you may need to cook it less. You also need to make sure you carefully measure out the ingredients because having a little too much milk, flour, etc can make a huge difference in the texture of the cake

  114. OMG!!! I just made 4 of these 3 were doubled and one wasn’t. They were all delicious but I would recommend keeping the brown sugar the same and not doubling it. This is my new go to cake!! ????????????

  115. when it said put in half the chocolate chips I put in half the bag! (and it tasted AMAZING)

  116. I’ve made this mug cake twice now and it’s honestly one of my favorite desserts ever! Takes almost no time at all, has basic ingredients and tastes absolutely delicious! I’m sick at the moment and this was the perfect thing for me. I love that mug cakes are only one portion so I don’t have to spend all day baking 🙂 Thank you!

  117. I’m current eating this and couldn’t be more pleased! I added a pinch of coarse sea salt to the batter and I melted white and dark chocolate and drizzled it on top! Hits the spot. ????

  118. Wow, so delicious and hits the sweet tooth spot!  Even though I substituted almost half the ingredients with what I had on hand (coconut sugar, almond milk, coconut oil…vegan choc. chips), it still worked perfectly.  Thanks for the recipe!

  119. I didn’t have any milk so I used my husbands creamer (I know it’s dairy free)
    But I gave it a shot I think it was Carmel macchiato. It wS moist and I liked the flavor… We had nothing in the house for my sweet tooth and this hit the spot. 
    Thank you Kirbie ????

  120. I need this for a dinner after choir. Can i refrigerate it for a couple of hours in a cooler? thanks! 😀

    • are you asking to refrigerate the batter or the finished cake? i don’t recommend refrigerating the cake for a few hours. it really should be eaten within an hour or so after it being made because it does start to dry out after.

  121. I don’t know if I did something wrong but my cake had came out a little bit too dry.

    • Did you make any substitutions for ingredients? For example, milk? That’s something people often change around, which is fine, but I found certain milks like whole milk make the cake too dry. Also make sure you carefully measure out the ingredients. A little extra flour can make a huge difference in such a small cake. You might also want to lower the cooking time. Hope that helps!

  122. I just made this using coconut oil instead of butter and added chocolate chips. I didn’t have vanilla bean paste so just added an additional 1/2 tbs of vanilla and only 1/4 cup milk. Turned out delish!

  123. I’ve made this mug cake twice now, and I’m very happy with how it comes out.  The first time, I realized after I’d already mixed everything else that I was out of chocolate chips.  It was tasty, but not amazing.  This last time, I only had whole milk, not lowfat milk. I’m not sure if it was this, or all the chocolate that made me like it so much more (or more likely, both) this time.  

  124. I love it! But is it possible to bake it in the oven instead of the microwave? If so, for how long and how many celsius do you recomand?

    • I recommend baking at 350F for about 15-18 minutes. However, I have not tried it yet for this particular recipe, but it usually works for most of my mug cakes

  125. I made this tonight, but added bananas and subbed coconut oil because that’s all I had on hand. It was fantastic! A little different texture with the bananas, though.

  126. I have tried many of these mug recipes and they are always too dry, not sweet enough and so on. This one is delicious. I made it with gluten free flour since we eat gluten free and it is the bomb.  Thank you for the great recipe.

  127. I have tried this recipe 3 times and each time it just ends up tasting like veggie oil…

    • sorry to hear that. did you do make any changes from the original recipe? It def shouldn’t take like veggie oil, esp since there is only a tiny bit of it used.

    • I recommend melting butter and subbing it for the vegetable oil. I do that with most receptors and it works great just make sure you melt the same amount of butter as veggie oil and try using real butter 🙂 hope this helps

      • I actually don’t recommend melting butter for these recipes. I’ve tried making them with melted butter and with vegetable oil and found that when it’s made with butter, it actually comes out a little dry.

    • Perhaps, change the type od rhe veggie oil. Some veggie oils i find have a taste in it: peanut oil, canola oil. There are some neutral tasting choices such as sunflower oil or palm oil.

    • Maybe your oil is rancid.

  128. Yum! I love this. It’s just enough chocolate, ooey gooey, and fluffy. Perfect! Thanks for sharing.

  129. Hey! Can I use normal caster sugar instead of brown sugar?

  130. Hey! Just tried your recipe and loved it! thanks for giving me a new favorite recipe 🙂 I added a little bit of coffee powder in the batter and ate it with ice-cream and it tasted heavenly… Thanks again!