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Chocolate Mug Cake Microwave - A Quick, Cozy Treat in Minutes

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 4 tablespoons all-purpose flour (stirred and leveled)
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsweetened cocoa powder (natural or Dutch-process)
  • 1/8 teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons milk (dairy or unsweetened almond/oat milk)
  • 1 tablespoon neutral oil (vegetable, canola, or melted butter)
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon chocolate chips (optional but recommended)
  • Optional toppings: a scoop of ice cream, whipped cream, berries, or a drizzle of chocolate or caramel sauce

Method
 

  1. Choose the right mug. Use a microwave-safe mug that holds at least 12 ounces. A wider mug cooks more evenly than a tall, narrow one.
  2. Mix dry ingredients. Add flour, sugar, cocoa powder, baking powder, and a pinch of salt to the mug. Whisk with a fork until evenly combined and no cocoa clumps remain.
  3. Add wet ingredients. Pour in the milk, oil, and vanilla. Stir until the batter is smooth and no dry streaks are left. Scrape the bottom and sides of the mug.
  4. Fold in chocolate chips. Sprinkle them in and gently mix. You can save a few to place on top for a melty finish.
  5. Microwave. Cook on high for 45–60 seconds to start. The cake should rise and look set around the edges but slightly glossy in the center.
  6. Check doneness. If it’s still very wet, microwave in 10-second bursts until the top is just set. Avoid overcooking—it can go from gooey to rubbery fast.
  7. Rest briefly. Let it sit for 30–60 seconds. It keeps cooking as it rests and settles into a soft, tender crumb.
  8. Top and enjoy. Add ice cream, whipped cream, or a drizzle of sauce. Eat warm, straight from the mug.