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Chocolate mug cake in a large white mug overflowing slightly, rich dark chocolate cake with melted chocolate chips visible, topped with a dollop of whipped cream, warm gooey interior visible where ...
Sarah Mitchell

Microwave Mug Cake (Ready in 2 Minutes)

When a chocolate craving hits at 10 PM and baking a whole cake is absolutely not happening, this microwave mug cake is the answer. It's rich, fudgy, and ready in literally two minutes.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • Pinch salt
  • 3 tablespoons whole milk
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons chocolate chips
  • Whipped cream or ice cream for topping

Method
 

  1. In a large microwave-safe mug (at least 12 oz), whisk together the flour, sugar, cocoa powder, baking powder, and salt with a fork.
  2. Add the milk, oil, and vanilla extract. Stir until smooth with no dry pockets.
  3. Fold in the chocolate chips.
  4. Microwave on high for 90 seconds. If the top still looks very wet, microwave for 15 more seconds.
  5. Let it sit for 30 seconds — it continues cooking in the residual heat.
  6. Top with whipped cream or a small scoop of ice cream and eat immediately.

Notes

Don't overmicrowave — the cake should look slightly wet on top when you take it out. It firms up as it cools. Use a large mug because the batter rises significantly. For a peanut butter version, drop a spoonful of peanut butter into the center of the batter before microwaving. Microwave wattages vary, so start with 90 seconds and adjust from there.