This chocolate chip mug cake bakes up fluffy and warm in the microwave. It has all the decadence you want from a dessert in a single serving. With just a few ingredients plus no eggs, this mug cake whips up in minutes and will satisfy your chocolatey dessert cravings!
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Warm & Fluffy Individual Mug Cake
As someone who's always on the go, I've found the perfect solution for when I'm craving something sweet but don't want to deal with a lot of fuss: mug cakes. These delightful treats have become a staple in my kitchen, and it's easy to see why they've soared in popularity recently.
Let me tell you about my favorite: the chocolate chip mug cake. It's a game-changer. This little gem packs all a traditional cake's rich, decadent flavors, yet it's so simple to make.
And when kids are around and want in on the treat, doubling the recipe is a breeze. Everyone gets their own cake in a mug, and there are smiles all around.
❤️ Why I Love This Recipe
- It's quick! This mug cake takes only 4 minutes to make, prep time included.
- It's customizable! Toss in some nuts for added crunch, top it with whipped cream, or try different flavors of chocolate chips; whatever you're craving, you can have it.
- So convenient! No slicing is necessary, and the ease of carrying a coffee mug means you can eat your cake wherever you want.
🥘 Ingredients
- ¼ cup All-Purpose Flour - Any brand of all-purpose flour will do. If you have self-rising flour, you can use that too; leave out the baking powder and salt!
- 2 tablespoons Light Brown Sugar - A good habit to make when baking with brown sugar is to pack it down when measuring to press out any air pockets so you get an accurate measurement.
- ¼ teaspoon Baking Powder - Baking powder is necessary because this cake has no eggs.
- 1 pinch Salt = 1/16th of a teaspoon.
- 3 tablespoons Milk - Whole milk will add the most moisture because it has the most fat, but you can use whatever milk you keep in the fridge.
- 3 tablespoons butter - Pop your butter in the microwave for 30-45 seconds because it needs to be melted for this recipe. I like using salted butter for my mug cakes because it adds the most flavor, but unsalted is fine, too.
- ½ teaspoon Vanilla Extract - Use 100% vanilla extract for the best flavor. Alternatively, if you have vanilla paste or a scraped vanilla bean, you can use that.
- 2 tablespoons Chocolate Chips - I prefer milk chocolate or semi-sweet mini morsels, but you can use whatever kind you like.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Chocolate Chip Mug Cakes
My chocolate chip mug cake is made in just three super easy steps. This recipe is for a single-mug cake, but you can easily double it to suit your needs.
If you're making more than one, microwave them individually so they cook evenly!
- Mix dry ingredients. In a bowl, whisk together ¼ cup all-purpose flour, 2 tablespoons light brown sugar, ¼ teaspoon baking powder, and a pinch of salt until well integrated.
- Add wet ingredients. Stir in the 3 tablespoons milk, 3 tablespoons melted butter, ½ teaspoon vanilla extract, and mix until nice and smooth. (Be sure to scrape the bottom of the bowl to moisten all the flour.) Then, fold in your 2 tablespoons of chocolate chips.
- Cook and enjoy! Microwave it on high for 1-2 minutes. Then, continue microwaving in 30-second increments until your cake is fluffy and bounces back to the touch. (See Tips & Recipe Notes) Allow your mug cake to cool in the microwave for 1 minute before serving.
🥗🥘🍲 Best Served With
Serve with a scoop of vanilla ice cream, or chantilly whipped cream, or drizzle it with a little strawberry coulis and cozy up for a treat. You could even try out some different flavored chocolate chips! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Testing for Doneness. Ensure your mug cake is fully cooked by inserting a toothpick into the center. If it comes out with batter, continue microwaving in short increments, checking after each until the toothpick comes out clean.
- Oven Baking Option. If you don't have a microwave, bake your mug cake in an oven-safe ramekin at 350℉ (175℃/Gas Mark 4) for 12-15 minutes. Remember, oven-baked cakes may have a denser texture but are equally satisfying.
- Sugar Alternatives. While brown sugar is typically used for its moisture and flavor, you can substitute it with granulated sugar or a sugar alternative like erythritol. I use Swerve for the best results. Note that this might slightly change the cake's flavor and texture.
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⭐ Testimonials
I was a little worried about the batter looking thin or runny, but I added some nuts and cooked for 1 minute then added 15 more seconds for a perfect mug cake. So good!
Danny
🥡 Storing & Reheating
Mug cakes can be safely stored at room temperature for up to a day. To keep them moist, wrap them tightly in plastic wrap.
While refrigeration isn't necessary, you can chill your mug cake if you prefer it cold.
For longer storage, mug cakes can be frozen. Wrap them securely in plastic wrap, place them in a freezer bag, and label them with the date. They're best consumed within 3-4 months.
To thaw a frozen mug cake, leave it in the refrigerator overnight. If you're short on time, you can also thaw it at room temperature, but make sure to eat it within a few hours.
When reheating your mug cake, use the microwave in short bursts of 10-15 seconds. Be cautious, as it continues to cook slightly after heating. Remove it as soon as it's warm to avoid it turning rubbery.
😋More Easy Mug Cake Recipes
- Chocolate Protein Powder Mug Cake
- Oreo Mug Cake
- Peanut Butter Mug Cake
- Vanilla Mug Cake
- Nutella Mug Cake
- Coffee Cake Mug Cake
Be sure to see my growing collection of mug cake recipes here, which includes all the best tips for the perfect mug cake dessert every time!
❓ Recipe FAQs
You can! To make a vegan mug cake, substitute your favorite vegan butter with the salted butter and the milk for nut or oat milk. To make it gluten-free, substitute the all-purpose flour for a gluten-free 1:1 flour that includes xanthan gum for texture.
Note: Substitutions may cause slight differences in flavor and/or texture in the mug cakes.
I have some tips to help you make a perfectly fluffy mug cake. First, be sure not to over-mix the batter because that can make your cake tough. You want to mix it just until all the flour is incorporated. Be sure to check between every interval when you are microwaving.
The cake is ready when the top is shiny and slightly sticky to the touch. (This is also where you can use the toothpick trick mentioned above.) Your mug cake should give slightly when you touch it with your finger, almost bouncy. If it has no give, it is overcooked.
Although they are both leavening agents, baking soda and baking powder are not interchangeable. Baking soda needs acid to trigger the leavening, and there is not enough acid in this recipe for it to work.
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📖 Recipe Card
Chocolate Chip Mug Cake
Ingredients
- ¼ cup all-purpose flour
- 2 tablespoon light brown sugar (packed)
- ¼ teaspoon baking powder
- 1 pinch salt
- 3 tablespoon milk
- 3 tablespoon butter (melted)
- ½ teaspoon vanilla extract
- 2 tablespoon chocolate chips (milk chocolate or semi-sweet chocolate morsels, mini chips are best)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Whisk together your dry ingredients (¼ cup all-purpose flour, 2 tablespoon light brown sugar, ¼ teaspoon baking powder, and 1 pinch salt) either directly in your mug or in a small bowl.
- Stir in the liquid ingredients (3 tablespoon milk, 3 tablespoon melted butter, and ½ teaspoon vanilla extract), mix until smooth, then fold in the 2 tablespoon chocolate chips. Transfer the batter into a mug if needed.
- Microwave on high for 1-2 minutes. Continue heating in 15-30 second increments if needed until the cake is puffy, set, and springs back to the touch.
- Allow your cooked microwave mug cake to sit in the microwave for 1 minute before serving.
Notes
- 1 pinch of salt = 1/16th of a teaspoon
- Ensure your mug cake is fully cooked by inserting a toothpick into the center. If it comes out with batter, continue microwaving in short increments, checking after each until the toothpick comes out clean.
- If you don't have a microwave, bake your mug cake in an oven-safe ramekin at 350℉ (175℃) for 12-15 minutes. Remember, oven-baked cakes may have a denser texture but are equally satisfying.
- While brown sugar is typically used for its moisture and flavor, you can substitute it with granulated sugar or a sugar alternative like erythritol. Swerve is my preferred sugar alternative for best results. Note that this might slightly change the cake's flavor and texture.
Stephanie says
Tastes great! Maybe a bit too much butter. Will make again with only 2 tablespoons.
Liz says
This was sooo good! Just like a warm chocolate chip cookie.. nice and buttery! Yummm! Thank you!
Anay says
The best mug cake recipe that I've found on the internet, none others have worked nearly as well as this one. Takes a bit more than 5 minutes for me normally, just so that I can get the measurements right, but the end result is very much worth it. In under 10 minutes I can have a cake that's better than any box cake mix, my family loves it and asks me to make it often haha!