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!
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.
¼ cup all-purpose flour, 2 tablespoon light brown sugar, ¼ teaspoon baking powder, 1 pinch salt
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.