Easy Chocolate Mug Cake Recipe – 2-Minute Single Serve Dessert

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Mug Cake Recipe – 2-Minute Single Serve Dessert

Okay, let’s be real. Sometimes you just need chocolate. Like, right now. And you don’t want to bake a whole cake, wait for it to cool, and then… maybe eat a slice. This easy chocolate mug cake is the answer! It’s ridiculously quick, perfectly portioned, and unbelievably satisfying. I first stumbled upon mug cakes when I was a student and craving something sweet but short on time (and baking skills!). It’s been a lifesaver ever since.

Why You’ll Love This Recipe

This isn’t just any mug cake recipe. It’s a super simple, single-serve dessert that’s ready in under 2 minutes. Seriously! It’s perfect for those chocolate cravings, a quick after-dinner treat, or when you just want a little something special without the fuss. Plus, it’s endlessly customizable – I’ll share tons of variations later.

Ingredients

Here’s what you’ll need to whip up this little slice of heaven:

• 4 tablespoons flour (about 30g)
• 5 tablespoons sugar (white or brown, about 50g)
• 2 tablespoons unsweetened cocoa powder (about 15g)
• 1 teaspoon baking powder (about 4g)
• Pinch of salt
• 3 tablespoons milk (any type, about 45ml)
• 3 tablespoons butter or neutral oil (about 45ml)
• 1 egg
• 2 drops vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec, because a few little tweaks can make a big difference!

• Flour Types: All-purpose flour works great here, but you can also experiment with whole wheat pastry flour for a slightly nuttier flavor.
• Cocoa Powder Varieties: I usually use Dutch-processed cocoa powder for a richer, smoother chocolate taste. Natural cocoa powder works too, but it might give the cake a slightly tangier flavor.
• Butter vs. Oil: Butter adds a lovely flavor, but neutral oil (like vegetable or canola) will give you a super moist cake. I often use oil when I’m really craving a soft texture.
• Milk Choices: Any milk will do! Dairy, almond, soy, oat – whatever you have on hand. I’ve even used coconut milk for a tropical twist.

Step-By-Step Instructions

Alright, let’s get baking (well, microwaving!).

1. First, grab two microwave-safe mugs (about 250ml capacity each). You’ll need two because we’re making the whole recipe at once for ease.
2. Divide the flour, sugar, cocoa powder, baking powder, and salt equally between the mugs. Give it a good mix with a fork to get rid of any lumps.
3. Now, add half the milk, butter (or oil), and vanilla extract to each mug. Stir until everything is nicely combined. Don’t worry if it looks a little thick at this stage.
4. Crack the egg into a small bowl and whisk it lightly. Then, split the egg equally between the mugs. This is important! Mix really well to make sure there are no pockets of flour hiding at the bottom.
5. Time to microwave! Pop one mug into the microwave on medium heat for 2 minutes. (Microwaves vary, so you might need to add 10-20 seconds if it’s not quite cooked through).
6. Let the cake cool for a minute or two – it actually finishes cooking as it cools!

Expert Tips

• Don’t overcook it! A slightly undercooked mug cake is better than a dry one.
• Use a fork to really get into the corners when mixing. No one wants a floury bite!
• If you’re worried about the cake overflowing, use a larger mug or reduce the cooking time slightly.

Variations

This is where the fun begins!

• Vegan Adaptation: Substitute the egg with 3 tablespoons of applesauce or mashed banana. Use plant-based milk and oil instead of butter.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Adjusting Sweetness: Reduce the sugar to 4 tablespoons if you prefer a less sweet cake.
• Spice Variations: A pinch of cinnamon or a tiny dash of chili powder adds a lovely warmth. My friend, Priya, swears by a cinnamon-chocolate combo!
• Festival Adaptations – Quick Diwali Treat: Add a sprinkle of cardamom and chopped nuts for a festive Diwali-inspired mug cake.

Serving Suggestions

This mug cake is amazing on its own, but feel free to get fancy!

• Top with a dollop of whipped cream or a scoop of vanilla ice cream.
• Sprinkle with chocolate chips, chopped nuts, or a dusting of powdered sugar.
• Drizzle with chocolate sauce or caramel.

Storage Instructions

Honestly, this is best enjoyed immediately! But if you absolutely have leftovers (unlikely, right?), you can store it in an airtight container in the fridge for up to a day. It won’t be quite as fluffy, but still tasty.

FAQs

Let’s answer some common questions:

• Can I use a different size mug? Yes, but you might need to adjust the cooking time. A smaller mug will cook faster, and a larger mug will take longer.
• What kind of cocoa powder works best? Dutch-processed cocoa powder gives the richest flavor, but natural cocoa powder works too.
• Can I make this recipe ahead of time? Not really. It’s best made and eaten fresh.
• How do I prevent the cake from being dry? Don’t overcook it! And using oil instead of butter can help.
• Can I add fruit to this mug cake? Absolutely! A few blueberries, raspberries, or chopped strawberries would be delicious.