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!
2tablespoonchocolate chips(milk chocolate or semi-sweet chocolate morsels, mini chips are best)
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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.