Easy Chocolate Chip Mug Cake Recipe – 60 Second Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Chip Mug Cake Recipe – 60 Second 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 do dishes for an hour. That’s where this ridiculously easy chocolate chip mug cake comes in. I first stumbled upon mug cake recipes when my sweet tooth was calling at midnight, and honestly, it’s been a lifesaver ever since! This recipe takes just a minute to cook and satisfies that chocolate craving instantly. Perfect for a quick treat for yourself, or a cozy dessert for one (or two, if you’re feeling generous!).

Why You’ll Love This Recipe

This isn’t just any mug cake recipe. It’s quick, it’s simple, and it’s unbelievably satisfying. Seriously, who doesn’t love a warm, gooey chocolate chip cookie in cake form, ready in under 60 seconds? It’s perfect when you’re short on time, don’t want to heat up the whole kitchen, or just need a little chocolate pick-me-up. Plus, it’s super customizable – I’ll share some fun variations later!

Ingredients

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

• 2 Tbsp Butter (about 28g)
• Pinch of Salt
• 2 Tbsp Sugar (about 25g)
• 1.5 Tbsp Brown Sugar (about 18g)
• 1 Egg Yolk
• 0.25 tsp Vanilla Extract (about 1.25ml)
• 3 Tbsp All Purpose Flour (about 36g)
• 1 Tbsp Unsweetened Cocoa Powder (about 8g)
• 1 Tbsp Chocolate Chips (about 12g)

Ingredient Notes

Let’s talk ingredients for a sec, because even small things can make a difference!

Butter – Choosing salted vs. unsalted

I usually use salted butter in this recipe, because I love the little bit of saltiness it adds to the chocolate. But if you only have unsalted, that’s totally fine – just add a tiny extra pinch of salt to the batter.

Brown Sugar – The role of molasses

Don’t skip the brown sugar! The molasses in brown sugar gives the mug cake a lovely moistness and a deeper, richer flavor. Light or dark brown sugar both work, depending on how intense you want the molasses flavor to be.

Cocoa Powder – Dutch-processed vs. natural

You can use either Dutch-processed or natural cocoa powder. Dutch-processed cocoa has a smoother, less acidic flavor, while natural cocoa powder has a more intense chocolate taste. I personally prefer Dutch-processed for this recipe, but use what you have!

Chocolate Chips – Types and quality

Any chocolate chips will do, but I highly recommend using good quality ones. They really make a difference in the overall flavor. Semi-sweet, milk chocolate, or even dark chocolate chips – it’s up to you! My kids love it with milk chocolate, while I lean towards dark.

Step-By-Step Instructions

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

1. In a small mixing bowl, cream together the softened butter, salt, sugar, and brown sugar until it’s nice and smooth. You can use a fork, but a small whisk works even better.
2. Crack in the egg yolk and add the vanilla extract. Mix until everything is fully combined – you want a nice, even mixture.
3. Gradually add the all-purpose flour, stirring it in thoroughly. Don’t overmix, just make sure there are no lumps.
4. Now, mix in the unsweetened cocoa powder until the batter is a uniform, chocolatey color.
5. Fold in the chocolate chips. This is the best part, right?
6. Transfer the batter to a microwave-safe mug (make sure it’s big enough – fill it about halfway). Microwave for 45-75 seconds. The exact time will depend on your microwave, so start with 45 seconds and add more time in 10-second intervals until it reaches your desired texture. Less time for a chewy cake, more time for a cake-like texture.
7. Let it cool for a minute or two before digging in. Be careful, it will be hot!

Expert Tips

• Don’t overcook it! Mug cakes are best when they’re slightly gooey in the center.
• Use a large mug. The cake will rise as it cooks, so you want to make sure you have enough space.
• Softened butter is key. It makes it much easier to cream together with the sugars.
• A little goes a long way. This recipe is for a single serving, so adjust the quantities if you’re making more.

Variations

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

Vegan Mug Cake Adaptation

To make this vegan, substitute the butter with a vegan butter alternative and the egg yolk with 1 tablespoon of applesauce or mashed banana.

Gluten-Free Mug Cake Adaptation

Simply swap the all-purpose flour for a gluten-free all-purpose flour blend. I’ve had good results with Bob’s Red Mill 1-to-1 Baking Flour.

Spice Level – Adding a hint of cinnamon or chili

My friend Sarah loves adding a pinch of cinnamon to hers. I’ve also experimented with a tiny dash of chili powder for a surprising kick!

Festival Adaptations – Valentine’s Day/Christmas themed sprinkles

For Valentine’s Day, add some red and pink sprinkles. For Christmas, use festive green and red sprinkles. My kids absolutely love this!

Serving Suggestions

This mug cake is perfect on its own, but you can also dress it up with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar. A few fresh berries on top are also delicious.

Storage Instructions

Honestly, this mug cake is best enjoyed immediately. But if you happen to have leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to a day. Just be aware that the texture will change.

FAQs

Let’s answer some common questions!

Can I use different types of flour in this recipe?

You can experiment with other flours, but all-purpose flour gives the best texture. Whole wheat flour will make it denser, and almond flour will give it a slightly nutty flavor.

What if my mug cake is too dry?

If your mug cake is too dry, try adding a teaspoon of milk or cream to the batter next time. You can also reduce the cooking time slightly.

How can I make this mug cake ahead of time?

You can mix the dry ingredients together in a jar ahead of time. Then, when you’re ready to make the cake, just add the wet ingredients and microwave.

Can I add nuts or other mix-ins?

Absolutely! Feel free to add chopped nuts, sprinkles, dried fruit, or anything else your heart desires.

Is it possible to bake this in a regular oven?

While this recipe is designed for the microwave, you could bake it in a small oven-safe dish at 350°F (175°C) for about 15-20 minutes. But honestly, the microwave is much quicker and easier!