Quick Chocolate Mug Cake Recipe – Nutella Peanut Butter Swirl

Last Updated on 2 months by Neha Deshmukh

Quick Chocolate Mug Cake Recipe – Nutella Peanut Butter Swirl

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 do dishes for an hour. That’s where this quick chocolate mug cake comes in! It’s seriously the easiest, fastest way to satisfy a chocolate craving. I first made this when I was studying for exams and needed a little pick-me-up – it’s been a lifesaver ever since.

Why You’ll Love This Recipe

This mug cake is perfect for when you’re short on time, or just want a single-serving treat. It’s unbelievably simple, requires minimal ingredients, and cooks in the microwave in under two minutes! Plus, the gooey Nutella or peanut butter swirl takes it to a whole new level of deliciousness. It’s a guaranteed mood booster.

Ingredients

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

• 1/4 cup Plain flour (approx. 30g)
• 2 tbsp Cocoa powder (approx. 10g)
• 1/4 tsp Baking powder (approx. 1g)
• 2 tbsp Sugar (approx. 25g)
• 1/8 tsp Salt (a tiny pinch!)
• 1/4 cup + 1 tbsp Milk (approx. 60ml)
• 2 tbsp Sunflower oil (approx. 30ml)
• 1 tbsp Hazelnut chocolate spread (Nutella) or Peanut Butter (optional)

Ingredient Notes

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

• Sunflower Oil: I love using sunflower oil in this recipe because it’s a lighter, healthier alternative to some other oils. But you can use any neutral-flavored oil you have on hand.
• Cocoa Powder: The quality of your cocoa powder really shines through here. I recommend using a good quality cocoa powder for a richer, more intense chocolate flavor. Dutch-processed cocoa powder will give a darker, smoother result.
• Nutella/Peanut Butter: This is where you can really customize! Nutella adds a lovely hazelnut chocolate flavor, but peanut butter is equally amazing (and a great option if you have a peanut butter obsession like my brother!). Feel free to experiment with other spreads too.

Step-By-Step Instructions

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

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, sugar, and salt. Just give it a good mix until everything is nicely combined.
2. Add the milk and sunflower oil to the dry ingredients. Mix until smooth and lump-free. Don’t overmix – a few tiny lumps are okay!
3. Pour the batter into a microwave-safe mug (about a 1 ½ cup capacity works best).
4. Now for the fun part! Drop a spoonful of Nutella or peanut butter into the center of the batter without stirring it in. This creates that gorgeous swirl.
5. Place the mug on a paper towel in the microwave. This helps catch any potential spills. Cook on high for 60-70 seconds. Cooking time will vary depending on your microwave, so start with 60 seconds and add 10 seconds at a time until it reaches your desired consistency. I like mine a little gooey!
6. Let it rest for about 5 minutes before digging in. It’s hot! Serve warm with your favorite toppings.

Expert Tips

• Don’t overcook! Mug cakes are best when they’re slightly gooey in the center.
• If your mug is too small, the cake might overflow. Choose a larger mug or reduce the batter slightly.
• For a fluffier cake, don’t overmix the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by swapping the milk for your favorite plant-based milk (almond, soy, or oat milk all work well) and using a vegan-friendly oil.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of regular flour.
• Spice Level: Add a pinch of cinnamon or even a tiny pinch of chili powder to the batter for a little warmth and complexity. My friend loves adding a dash of cardamom!
• Dessert Adaptations: Serve with a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a sprinkle of chocolate chips.

Serving Suggestions

This mug cake is perfect on its own, but it’s even better with a little something extra. I love serving it with:

• A scoop of vanilla ice cream
• Fresh raspberries or strawberries
• A drizzle of chocolate sauce
• A sprinkle of chopped nuts

Storage Instructions

Honestly, this mug cake is best enjoyed immediately! It doesn’t really store well. If you absolutely have leftovers (which is unlikely!), you can cover it and store it in the fridge for a day, but the texture will change. It’s really best made fresh.

FAQs

Let’s answer some common questions:

• Is this cake suitable for beginners? Absolutely! This is one of the easiest recipes out there. Even if you’ve never baked before, you can totally nail this.
• Can I make this cake ahead of time? Not really. It’s best enjoyed fresh from the microwave.
• What if I don’t have a microwave-safe mug? Use a microwave-safe bowl instead! Just make sure it’s not metal.
• Can I use a different type of chocolate spread? Yes! Any chocolate-hazelnut spread or even a different nut butter will work.
• How do I adjust the cooking time for different microwave wattages? Start with 60 seconds and add 10-second intervals until the cake is cooked to your liking. Higher wattage microwaves will cook faster.