Chocolate Chip Mug Cake
This easy chocolate chip mug cake is the perfect single-serve dessert! Ready in 1 minute, no eggs required, and uses pantry staples.
Ingredients
- 2 tablespoon salted butter melted
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 2 tablespoon chocolate chips
Instructions
- Whisk together the melted butter, vanilla, and milk in a 10–12 oz microwave-safe mug until smooth. Mixing the wet ingredients first is the best way to prevent dry flour clumps from getting stuck in the bottom corners of the mug!
- Stir in the all-purpose flour and brown sugar. Mix until a smooth batter forms with no dry pockets. Use the "spoon and level" method to measure your flour (gently spoon the flour into your measuring cup until overflowing, then level it off with the back of a knife) to ensure your cake stays light and fluffy instead of dense and bready.
- Gently fold in the chocolate chips until they are evenly distributed. I like to push a few toward the center of the batter so they create gooey "lava pockets" of melted chocolate while it bakes.
- Microwave on high for 60 seconds (this is for an 1100-watt microwave). If yours has lower power, you may need an extra 10–15 seconds. You are looking for the top to look "set" and slightly puffy.
- Let the mug sit for 1–2 minutes after it comes out! This is the hardest part, but that "carry-over" cooking is the secret to a soft, gooey texture rather than a liquid batter.
- While it's still warm, top your mug cake with a scoop of vanilla ice cream or a few extra chocolate chips and enjoy!
Notes
- Don't Overcook: Pull the mug out when the center still looks slightly "damp." It will finish setting during the rest period; overcooking leads to a rubbery texture.
- Watch the Wattage: This was tested in an 1100-watt microwave. Adjust by +/- 10–15 seconds if your microwave is lower or higher power.
- Use a Large Mug: Stick to a 10–12 oz mug to prevent the batter from overflowing during the bake.
- The 2-Minute Rest: Let the cake sit for 2 minutes after microwaving. This "carry-over" cooking is what creates the perfect soft, gooey crumb.
- Eat It Fresh: Mug cakes are best enjoyed within 20–30 minutes. They don't store well and will get tough if left out too long!
Nutrition Facts
Calories: 527kcalCarbohydrates: 57gProtein: 4gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgSodium: 219mgPotassium: 106mgFiber: 1gSugar: 44gVitamin A: 816IUVitamin C: 0.2mgCalcium: 101mgIron: 1mg
