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.
This mug cake is my go-to on those busy days when I just want to relax and treat myself. It's the epitome of indulgence without the mess or time commitment.
What I absolutely adore about mug cakes is how they perfectly portion themselves. I can enjoy the whole thing without a second thought about overindulging.
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 This Recipe Works!
- It's quick! This mug cake takes only takes 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!
- It's convenient! No slicing is necessary, and the ease of carrying a coffee mug means you can eat your cake wherever you want!
Before you know it, you'll indulge in the ultimate mug cake. Finish it with a scoop of vanilla ice cream and cozy up for a treat.
🥘 Ingredients
For this recipe, all you need is a few everyday baking ingredients you probably keep stocked in your pantry. Grab a mug, a whisk, and a bowl, and you're ready to go!
- 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 recipe card below for ingredients, amounts & instructions!*
🔪 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.
If you want to dress up your mug cake, try topping it with a dollop of whipped cream and drizzling it with a little strawberry coulis. You could even try out some different flavored chocolate chips! Enjoy!
💭 Tips & 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℃) 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. Note that this might slightly change the cake's flavor and texture.
🥡 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 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.
>>>>See all of my recipes here<<<<
😋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 our ever-growing collection of mug cake recipes here, which includes all the best tips for the perfect mug cake dessert every time!
❓ FAQ
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!
(*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.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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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)
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 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
- 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℃) 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. Note that this might slightly change the cake's flavor and texture.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
SANDRA LEE says
Yum. It hit the spot this afternoon. Thanks!
Alex says
Used this recipe and it turned out great!!
Stacy says
So good for a quick single serve dessert!
Thalia says
I'm vegan and I make this mug cake all the time. All the time. It is so good, so moist, and so easy to make and I add lots of chocolate chips and honestly tend to double the recipe and make it in a soup bowl. I use whatever margarine I have at the time (I use just slightly less than recipe) and oat milk and it comes out perfect.
Angela @ BakeItWithLove.com says
Thanks Thalia! I'm hearing alot of good things about using oat milk in this recipe (and it tastes great too)!
Ang says
This was phenomenal! Best chocolate chip mug cake I’ve ever had! I only used 2 tablespoons of melted butter and my family thought it was perfect. Thanks for a great recipe I can’t wait to share it!
Morgan says
Just right. Thanks
Bri says
i've tried a few different mug cakes before and they were all really rich and made my stomach hurt after eating them. this mug cake is light, fluffy, and very easy to make. this is definitely a great one for late-night cravings or for people with few ingredients!
Cookin Gma says
This was so easy and YUMMY!!
Jocelyn says
I’ve made this twice now, once was exactly as the recipie sayid, but the second time, I ran out of brown sugar, so I used white sugar. It’s not as good, but it wasn’t bad. The original receipie though…SO GOOD!
Angela @ BakeItWithLove.com says
Thanks so much for sharing your experience! Next time, if you run out of brown sugar, try mixing a drizzle of molasses in to mimic the flavor. ☕ Enjoy!
Anonymous says
Ma’am you ate with this recipe!! Literally made it just now with dark brown sugar and it’s soo scrumptious. Perfectly moist, sweet, and satisfied my craving. Will be adding this to my favs 🙂
Anonymous says
THIS IS THE BEST MUG CAKE RECIPE I HAV EEVER TRIED I LOVE IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Angela @ BakeItWithLove.com says
Thank you! It's a favorite last minute dessert in my house!
Nicole Ruiz says
So, my daughter and I are about to make this. We've never made it before so I can't attest to the taste. What I did want to absolutely review and say THANK YOU on is including the ingredients used in each step. Lol it sounds silly, I'm sure, but it's an extra step you took that's incredibly helpful.
Anonymous says
Omg you guys this is the most yummiest mug cake everrrrrrrrrrr
Nelly says
this was soooooo delishious.
Anonymous says
I’ve tried many mug cakes and this is the best one yet
Lisa S says
My family loved this recipe! I tripled the recipe and mixed all the ingredients in a small bowl, than I divided the batter between three mugs before I realized I only had white chocolate chips. It needed something sweeter so I poured about 1/2 tsp of maple syrup over the top after microwaving for 1.5 minutes and it was the perfect amount of sweetness. This was my first cake in a mug and will make again. New Swanson family favorite!
Theresa says
I loved this recipe. It reminds me of coming home from high school and having nothing to do and then making this really quick chocolate chip cake yummy recipe to satisfy my craving while watching TV. 2 minutes in a 900 degree oven is perfect. Thanks!
Al says
I was skeptical about microwaved "baked goods", but to my surprise this came out pretty good! I followed another user's suggestion and reduced butter to 2 tbs. I used mini chocolate chips and increased the amount by about 1/2 tbs to ensure there are some in each bite. I decreased vanilla to 1/4 tsp (pure vanilla extract), I found that to be appropriate for the low volume of finished product. Thank you for the recipe. Will be making it again.
Mela says
This recipe was amazing!! Super moist and delicious. Whenever I make this mug cake I tend to add a little more salt than the recipe suggests. I personally love sweet and salty things, so this was the recipe for me!
Nancy says
That seems like a lot, for just one regular size mug...
Angela @ BakeItWithLove.com says
It fits a standard 12-14 ounce mug. Enjoy!
Emily D. says
I added extra chocolate chips to feed my sweet tooth. Perfect mug cake recipe, looking forward to trying your others!
Åsa Johansson says
Jättegod! Rekommenderas!
"Scrumptious! Recommended!"
Edward Patterson says
I tried this recipe, my wife liked it, and its just the perfect size for a night time snac
Carol says
1st try so I followed the ingredient amounts as listed and added a dollop of hot fudge in the middle before baking. 😋 This gave it a “lava” center.
I also melted the butter in the mug which allowed the mug to be “greased” for the cooking process. Very good but very sweet! 😂😂😂
Melanie says
This recipe works and is very yummy. Great for a quick dessert when you’re craving something sweet.
Rachel says
Easy and delicious! THANK YOU SO MUCH for putting the ingredient amounts in the section with the directions. Everyone should be a cool as you and do that! Have a great day.
Mara says
I totally agree about listing the ingredient amounts in the directions - not necessary but extremely thoughtful, thank you!
The mug cake was perfect at 1 min 30 sec in my 1000w microwave. This recipe hit the spot!
Rana says
Made this for a late night solo craving. Delicious. I replaced the butter with 2 tablespoons of extra virgin coconut oil, the light brown sugar with the dark brown that I had on hand, added a generous dash of cinnamon (ohhhh the smell) and half the amount of chocolate chips. Amazing result. Thank you
Jen D. says
My (vegan) daughter's go-to quick dessert for after karate and play rehearsals!
Chip says
Just made this. I enjoy trying different mug cake recipes. They are generally quick and easy to make….and I usually make the Chocolate variety! Decided to try this Chocolate Chip Mug Cake. It was SUPER easy and delicious! Thank you Angela!
Treena says
THIS IS THE BEST THING I'VE EVER HAD😍
Erin says
The best mug cake that I have tried!
Derek says
put 1/2 tablespoons of vanilla extract at first and it exploded in my microwave but when i did it again it was very good and would recommend.
Joey V. says
Certified Mug Moment
Pipsqueak says
So delicious!! I used 2 Tbsp butter instead of 3 because I read other comments saying it’s better that way and it came out great! Absolutely delightful, added a little pop of joy to my day.
Georgia says
This recipe is amazing! I've already made this twice in 2 days, it really hits the spot when you're craving something sweet but don't have a bunch of people to bake for. The only tweak I would make is to decrease the butter slightly like others commented, I went down to around 2 tbsp butter and the texture was lighter and fluffier. Otherwise it's perfect, it's just the right amount of sweet to me.
Claire says
It was great! It was a little too sweet for my liking though, but maybe that was because I included too many chocolate chips. I also think that 3 tbsp of butter was too much. It was super moist. When I put it in the microwave and took it out it was bubbling and a little under done. I microwaved it for 30 more seconds but it didn’t change the consistency at all. It bubbled even more! I loved the mug cake aside from this. It’s one of the best mug cakes I’ve had! 8/10 would recommend.
Angela @ BakeItWithLove.com says
Thanks Claire! Because we're working with such small single serve ingredient amounts, just the tiniest bit of additional flour can make a difference. I hope you make this mug cake again, with a touch more flour to offset the moisture in the future. 🙂
Cj says
My husband and I just recently started trying different mug cakes. I made this one last night and and I added some cream cheese frosting along with it. It was the best one I have made so far.
Ilaf says
Dit is het beste dat ik oooooooit gegeten heb (This is the best I've ever eaten)
Ashley says
This was so delicious! I cut the butter from 3 tbsp to 1.5 tbsp and it was still super moist and fluffy. Will definitely be making this again!
M says
Hello! I made this and it was so good but it barely filled up the mug? Did I do something wrong? I added dark brown sugar instead or f light and my baking powder was expired so maybe that? Lmk if u have any tips! Thanks
Angela @ BakeItWithLove.com says
Alot of mugs are much larger than 10-12 ounces, so it may simply have been that. The baking powder may or may not have been the issue. You can check by pouring about 1/4 cup of boiling water over a 1/2 teaspoon of your expired baking powder. If it still bubbles when the boiling water is poured over it, then it's good. 🙂
Lacey says
Holy smokes this was so good!! I was craving a sweet treat but not enough to justify making a huge batch of cookies. Thank you!!
Patricia says
I made the mistake of using a 16 oz mug which I've used for other mug cake recipes, but this one did not fill it up, either. I do not think it was your ingredients. Next time I will make it in a smaller, narrower mug. The taste, however, was really good. Ii actually like this one much better than the chocolate mug cake recipes.
Meredith says
Great mug cake, have made tgis several times now... with no end in sight 🤪
Shania says
This was the perfect snack before bed, it was quick and delicious. Only thing different I did was only adding 2 tablespoons of butter.
Clara says
Hey there, I tried this recipe tonight for me and my husband with our late night sweet tooth’s lol and this came out perfect!! I used m&m’s for my chocolate and microwaved ours for 2 mins each and came out perfect!! Thank you for your recipes🤗
Az says
THIS IS AMAZING! I’ve made so many mug cakes that failed in high altitude (Colorado) but this is perfect! Super yummy and I added some unsweetened cocoa inside. I also added some caramel and sea salt on top. YUM!
Quita Madden says
Hi what does it taste like with the sea salt on top? Because I’m planning to make this for my brother and I tonight. 😀
Angela @ BakeItWithLove.com says
I personally like sweet and savory together. I think it accents the chocolate. I have found that most (not all) people like this combo!
Andrea S says
Tried my hand at my first mug cake last night, and this was the perfect one to make! Thanks so much for my new late night cake fix.
Michelle Tomei says
This recipe is delicious and so simple, I didn't have any chocolate chips and didn't realize until after I already combined all ingredients so I went with out, It was basically a butter cake and I put butter pecan Ice cream on top, it was so delicious!
anjna says
this was amazing we were having second thoughts but when we tried it we wanted more
Anonymous says
This. Was. Awesome. That is all
E says
Wow🤩
Sweettooth says
Love this!! Added walnuts to mine but it turned out more amazing then I thought it would especially since it’s my first time trying to make one. Thank you thank you!
Pamela Walton says
I really needed a single serve dessert and this mug cake did it!
Angela @ BakeItWithLove.com says
It really does hit the spot in a hurry! So glad you enjoyed the chocolate chip mug cake!
Dan says
Seriously so good! I cook as a job and do a lot of more advanced baking but this seriously tops a lot of that fancy stuff lol. Especially when it’s just me at home at night and I want a quick sweet treat. Thanks for sharing!
Kaylee says
Thank you so much for this recipe! It's the best mug cake I've ever had that hasn't been from the store. It really is light and fluffy! It's really great for a quick craving! Just make sure not to overcook it. If anyone is debating on trying it, do it! If you're using big chocolate chips, mix some in with the batter, put some on top right before putting in the microwave, and put the last of the chocolate chips on after it's done so the chocolate doesn't all go to the bottom after being mixed in.
Angela @ BakeItWithLove.com says
Thank you for your helpful tips too Kaylee! These are great!
Andy says
Great recipe! So many other recipes on the internet don't include the portions, so I made a big mess because I added way too much milk! I didn't have baking powder or sugar, so I didn't use baking powder and used hot cocoa mix for the sugar. The cake turned out great! Thank you!
Angela @ BakeItWithLove.com says
What a great substitution! Glad you enjoyed the mug cake!!
Jasmine says
Super easy and so yummy! I was craving chocolate chip cookies or cake, but it was super late. Googled and found your recipe and had cake in five minutes! Craving = satisfied. I blew it and used baking soda instead of baking powder (didn’t read carefully enough 🤦🏼♀️), and it still turned out delicious! It was still pretty fluffy with a muffin-y texture even with my mistake. I used big chocolate chips so they all ended up at the bottom - but still delicious! I definitely recommend. Good call on the pinch of salt and salted butter. So many baking recipes leave the salt out and the result is always flat. You gotta have salt! It’s the flavor maker.
Angela @ BakeItWithLove.com says
I'm glad the mug cake helped out with a late night craving. 🙂 Thanks for coming back to share your results! (and yes, salt is the spice of life!)
Kizzy C says
This recipe is amazing!
Angela @ BakeItWithLove.com says
Thank you Kizzy! Glad you like my chocolate chip mug cake!
Unknown_Baker says
I was super excited to try this mug cake! I made it and had very high hopes, as I was in the mood for something sweet. I would have rated it a 5 star, but while I was eating it, I was not satisfied. Areas where there wasn't enough chocolate tasted like a corn muffin. Otherwise, delicious! I recommend more chocolate chips!
Lily says
Surprisingly delicious. I made it with 2 tbsp of butter and 1 tbsp of oil and 1 tbsp of dark brown sugar and it was yummy. Very light but appropriately decadent. It’s terrible that I have this delicious recipe in my arsenal now.
Anonymous says
It was so good. My whole entire family loved it. Thank you so much!!
Angela @ BakeItWithLove.com says
Awesome! I love hearing that this easy mug cake has been a hit!
Jordyn says
I bake chocolate chip cookies all the time, but usually in large batches that take a lot of time to make, so I was very excited to try this recipe out! My first attempt was very dry and rubbery, but I think that's because I overcooked it. I'm trying it again with slightly less flour, but I'm determined to get it right! Thanks for sharing ^^
Sb says
Turned out very good!
I was making a few different types of mug cakes, and didn't read closely enough that this was supposed to use baking powder instead of baking soda like the other 3 recipes did - it doesn't seem to have affected the outcome negatively at all! I'm interested in what the difference in consistency would be between the two.
I used 1/4 cup chocolate chips and pushed some extra on to the top after it was finished cooking which lead to a really good amount of chocolate in each bite.
Carla T says
This is the best mug cake EVER!!! Wow, really impressed I've tried quite a few recipes and this one takes the cake 🙂
Dominique says
Perfect late night cake craving.
Anonymous says
love it so much but didnt rise as much as i thought it would and i dont know why
Angela @ BakeItWithLove.com says
As long as the texture turned out OK, I wouldn't worry about how much your mug cake rose while heating. I have some that will threaten to overflow based on the mug size and shape, but the same recipe may heat just fine in a 14 ounce mug. Was the texture off or too dense?
micky mouse says
this stuff is awsome my sister is about to marry it
Lexi says
I love this recipe. Usually my mug cakes come out like plastic, but this one was moist and delicious. I also added nutmeg and cinnamon and it tasted AMAZING. Thank you for this recipe. I'll be making this all the time.
Dorothy says
This was great! I made it with only 1 Tbsp brown sugar and 1 Tbps choco chips and subbed half of the butter with apple sauce to make it slightly "healthier." I put all the dry ingredients into small tupperwares and put them aside in the pantry so the kids can make their own muffins in the morning for breakfast! Thank you!
Anonymous says
Is the butter amount on this recipe correct? I made this tonight and while the cake itself is tasty, it was definitely not cake like texture. It was a soggy/saturated cake. I microwaved well over 4 minutes (1.5 minutes, then 3 30-second intervals) and it didn’t firm up at all. The only thing I can think of is that there’s way too much butter in the recipe.
Angela @ BakeItWithLove.com says
It is correct, I would double-check the measurements. Because it's such a small batch being a bit heavy-handed on the liquids, or just shy on the flour can affect the consistency.
Anonymous says
I had the same issue. The first time I made this it didn’t turn into a cake at all, it was like half-baked cookie dough with liquid butter oozing out of it. Tonight was my third try and it came out MUCH better, here’s what I did:
Less butter (obviously). I did closer to 2 tablespoons.
More flour. I did the recommended 1/4 cup plus about 1 1/2 teaspoons.
More baking powder. I did *just* over 1/4tsp. I shook the excess off the measuring spoon but didn’t scrape it flat like normal.
This came out much more like a cake. Better texture, not wet and soggy. This could be down to differences in altitude, temperature, humidity, microwaves, etc., but even on my first read of the recipe I thought 3 tablespoons seemed like way too much. Should’ve trusted myself lol.
ella says
i may have done something wrong but idk what. it tasted sour and burned my tongue as if i was eating soap. i followed everything correctly and nothing i used was rotten. plz help
Angela @ BakeItWithLove.com says
That burning tongue sensation would be related to using too much baking soda (most likely), however, this recipe uses baking powder which is much weaker than than baking soda. It's the only thing I can think of, that perhaps you switched the two accidentally?
Nancy says
Hi. Love the mug cake. Best I’ve had so far. My question is, recipe shows it’s I’ve 600 calories. Is that correct?
Brianna says
Best mug cake I’ve ever had! I’ve made it a couple times so far and always turns out great. 90 seconds is perfect in my microwave.
Evelynn says
Angela thank you!! I have tried so many cookie mug recipes, they were terrible, this however, is perfectly moist, not too sweet, great texture/flavour! I was skeptical at first, however not dissapointed! Added milk and lil crème after cooking 😖💕
Angela @ BakeItWithLove.com says
I am so happy to read that you have enjoyed this mug cake recipe! I really do think it's one of the best! Thank you for sharing your results. 😊
Paula says
Thank you Angela! Totally delish😋 I shared your recipe with family and friends🥰
Angela @ BakeItWithLove.com says
Awesome to hear! Thank you very much!!
Tanya says
Your mug cake recipes are a fun and easy dessert option when you have a sweet tooth craving. I made your chocolate chip mug cake here first and have tried the vanilla and chocolate as well now. Yummy!
Angela @ BakeItWithLove.com says
Awesome! So nice to hear that you've enjoyed them all!!
Anonymous says
i tried to make this and it exploded in my microwave 😀 so that was fun, tastes good though so uh
Angela @ BakeItWithLove.com says
I've learned to cook the microwave desserts with a paper towel under them and to watch as they cook. Sometimes that top rises and threatens to overflow, and I think this can happen based on coffee mug size and shape, as well as your microwave's wattage. Watch and pause the cooking, check the top of the cake, and cook in short bursts (15-20 seconds) until the top of the cake is spongy and springs back to the touch. Keep trying, the results are worth it! 🙂
Sandy R. says
This is an incredibly easy mug cake to make in a flash! It was perfect for my chocolate cravings 🙂
Izzy D. says
Made this for me and my mom. Was so good I hardly had to do the dishes!