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Chocolate Chip Mug Cake

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This Chocolate Chip Mug Cake is a quick, single-serving dessert that satisfies your sweet tooth with minimal effort. With gooey chocolate chips and a rich, tender texture, it’s the perfect treat for when you’re craving something warm and delicious, all made in the microwave!

Ingredients

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  • 3 tbsp milk (room temperature)
  • 2 tbsp canola oil
  • 1 large egg yolk (room temperature)
  • 1/4 tsp vanilla extract
  • 4 tbsp all-purpose flour
  • 3 tbsp packed brown sugar
  • 1/8 tsp baking powder
  • Pinch of salt
  • 2 tbsp semisweet chocolate chips
  • Chocolate fudge sauce (optional, for drizzling)

Instructions

  • Prepare the Mug:
    • Use a microwave-safe mug (10-12 oz capacity). Lightly grease it with a touch of canola oil or butter to prevent sticking.
  • Mix the Wet Ingredients:
    • In the mug, whisk together the milk, canola oil, egg yolk, and vanilla extract until fully combined.
  • Add the Dry Ingredients:
    • Add the all-purpose flour, brown sugar, baking powder, and salt to the mug. Stir gently until a smooth batter forms, ensuring there are no lumps.
  • Fold in Chocolate Chips:
    • Mix 1 1/2 tbsp of the chocolate chips into the batter, saving a few for topping.
  • Microwave the Mug Cake:
    • Microwave the mug on high for 1 minute and 20 seconds to 1 minute and 30 seconds, depending on your microwave’s power. The cake should rise and appear set in the center. Be careful not to overcook to keep it moist!
  • Add Toppings:
    • Immediately sprinkle the remaining chocolate chips over the warm cake. Drizzle with chocolate fudge sauce for extra decadence, if desired.
  • Serve Warm:
    • Enjoy your gooey, chocolate-studded mug cake straight from the mug, or let it cool slightly if you prefer a firmer texture.

Notes

  • If you prefer a sweeter, richer mug cake, you can add extra chocolate chips or top it with whipped cream.
  • You can substitute the canola oil with melted butter for a slightly different flavor.

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