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.
4.91 from 20 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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183 comments on “Chocolate Chip Mug Cake”

  1. 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!

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

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

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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.  

  9. 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!

  10. 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!

  11. 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.

  12. 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 ????

  13. 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!

  14. 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. ????

  15. 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!

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

  17. 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!! ????????????

  18. 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

  19. What are the nutritional facts?

  20. 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?

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

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

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

  24. *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.

  25. 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!

  26. 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. 

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

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

  29. 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!

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

  31. 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.

  32. Perfrction in a mug!

  33. 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. 

  34. 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.

  35. 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.

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

  37. I’m in heaven, and so easy

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

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

  40. 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

  41. 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! 

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

  43. 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

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

  45. 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.

  46. 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

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

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

  49. Followed the recipe exactly and it turned out PERFECT

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

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