This wet Mug cake with chocolate Recipe is the on-demand treat we all deserve now! It’s made with a handful of simple ingredients, cooks up in just 90 seconds, and will be there in your chocolate hour hour.
If you have never eaten a mug cake, please allow me to introduce you to something that is sure to become one of the most delicious and dangerous recipe concepts for your kitchen.
A mug cake is exactly what it sounds like – cake from a mug!
- You stir the ingredients together in a coffee mug, pop it in the microwave, and in a minute or two, a single serving of dessert bliss is yours.
- No pan for washing, no whisks, no mixing bowls! Less clutter is a win.
- The oven does not have to be switched on.
- Mug cakes are FAST! need chocolate Now?! Mug cakes are the answer.
Why I Love This Mug Cake Recipe
What sets this particular mug cake recipe apart from the rest is its ingredient list.
- I left out the excess butter, canola and vegetable oils, and refined sugars you find in most chocolate mug brownie and mug cake recipes for a healthier recipe: whole wheat flour, peanut butter, Greek yogurt, maple syrup, and of course, a lot of dark chocolate.
- Despite its healthier ingredients, I promise you this gooey chocolate mug cake delivers on taste and texture.
It’s melted and almost pudding-like in the middle, and the edges are fluffy and moist.
5 star rating
“I can’t believe how good this mug cake is as most of the ingredients are healthy! Perfect treat at the end of the day!”
How to make a moist chocolate mug cake from scratch
Next time you’re craving something sweet but don’t want to commit to a whole flourless chocolate cake or chocolate mousse cake, this perfectly portioned, easy chocolate cupcake is right here.
Whether it’s for a late night treat, a sudden sweet tooth, or a night at home, you’ll be able to treat yourself in no time (and feel good about the healthier ingredients, too!).
- whole wheat flour. I opted for white whole wheat flour to lighten things up, but all-purpose flour would also work in this recipe.
- cocoa powder. Which gives this recipe its brownie mug cake vibes and intense, chocolaty goodness. Cocoa powder is also my go-to choice for brownie recipes like One Bowl Brownies and Brownie Bites.
- milk. You can use any kind you have on hand. I used unsweetened almond milk, which is a great option for those who need a dairy-free chocolate mug cake. Soy milk, coconut milk, or oat milk would also work dairy-free.
- Plain Greek yogurt. This is a chocolate mug cake without an egg, so I used Greek yogurt to make the cake moist and tender. Greek yogurt also gives this mug cake a protein boost. A few healthy calories in a dessert? Yes!
- maple syrup. To keep things healthier, I decided to sweeten chocolate mug cakes naturally with maple syrup.
- peanut butter. Peanut butter adds texture to the cake and adds a rich flavor that complements the chocolate perfectly.
- chocolate chips. Melting chocolate chips take this mug cake to the next level of fiddling and decadence.
- Mix the dry ingredients together in a microwave-safe mug.
- Add milk, Greek yogurt, and maple syrup.
- Add peanut butter.
- Stir with fork.
- Continue beating until smooth.
- Add chocolate. Microwave Chocolate Mug Cakes on HIGH for 90 seconds. Let cool for a few minutes, add toppings and ENJOY!
Cup cake toppings
While you can triumphantly eat this cake as is, here are a few ideas for what you can use to top it:
- ice cream or frozen yogurt. Top this cake with a scoop of vanilla ice cream, banana ice cream, oat milk ice cream (or your favorite variety) for a classic, undeniable yum factor.
- More chocolate. If you’re serving this to a true chocolate lover, top the cake with chocolate chips or chocolate syrup.
- whipped cream. Add a dollop (or two!) of whipped cream for extreme decadence.
- Caramel with sea salt. Add a drizzle of caramel with a sprinkling of flaky sea salt. YES!
- Chocolate hazelnut spread. Add a dollop of Nutella for extra melt-in factor.
Mug cake storage tips
- To store. Microwave mug cakes are meant to be enjoyed the day they’re made, so I recommend enjoying them right away.
- To warm up. You could try reheating leftovers in the microwave, but I think the cake would dry out, so at this point I’d recommend embracing the simplicity of this recipe and making a fresh one.
Recommended tools for making mug cakes
Magnetic measuring spoons
These are double sided and magnetic which means fewer dishes to wash and easy storage. A win for every kitchen!
Mug cake makes bakery dreams come true in 90 seconds of effort.
Treat yourself to a freshly “baked” treat!
frequently asked Questions
Dropping the chocolate chips into the center creates a nice melted center and stirring the ingredients makes sure all the dry ingredients are fully incorporated from the bottom and sides of the mug. Also remember that the power of every microwave isn’t created equal, so don’t hesitate to check earlier until you find your sweet spot (see what I did there) of cook time for a moist cake.
Yes! There are no eggs in this mug cake, so you don’t have to worry about eating a raw egg anyway if your mom taught you not to lick the batter.
If you’re making a mug cake with cocoa powder, some sweetener is needed because cocoa powder is naturally unsweetened. Also make sure to use baking powder instead of baking lemonade.
- 2 tablespoon white whole wheat flour or GF 1:1 all-purpose baking mix
- 2 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt a good pinch
- 3 tablespoon milk any kind you like (I used unsweetened almond milk)
- 2 tablespoon low-fat Greek plain yogurt use non-dairy yogurt to go dairy-free; I haven’t tried mashed bananas or unsweetened applesauce, but I think that might work as well
- 1 1/2 tablespoon pure maple syrup
- 1 tablespoon peanut butter Almond butter or other nut butter of your choice
- 2 tablespoon dark or semi-sweet chocolate chips For an extra moist cake, add 1 additional tablespoon
- Optional toppings for serving: Vanilla Frozen Yogurt low-fat Greek vanilla yogurt, whipped cream, extra chocolate chips, dollop of extra nut butter
In the bottom of a 12-ounce microwave-safe mug, stir together the flour, cocoa powder, baking soda, and salt.
Add milk, Greek yogurt, maple syrup, and peanut butter. Stir with a fork until smooth. Stir in the chocolate chips.
Place the mug on a paper towel in the microwave to catch any drips. Microwave on HIGH for 90 seconds, just until a toothpick inserted near the rim comes out with a few moist crumbs stuck to it. The center will be doughy and melted. Do not over microwave or the cake will become dry. It may take a little experimentation depending on the power of your microwave and the width of your mug. Wider cups will cook faster, while taller, narrower cups will take a little longer.
Let cool for at least 3 full minutes (the cake will continue to bake a little as it cools and the cake will get very hot). Add any toppings you like. DEVOUR.
- The exact cooking time of the chocolate mug cake may vary depending on the power of your microwave. Mine is 1000 watts. It will also vary based on your coffee mug. Larger, narrower cups may take a little more time, while wider cups may take less time. (I developed the recipe in this 12-ounce coffee mug).
- TO STORE: Microwave mug cakes are meant to be enjoyed the day they’re made, so I can’t offer advice on leftovers. You could try reheating leftovers in the microwave, but I think the cake would dry out, so at this point I’d recommend embracing the simplicity of this recipe and making a fresh one.
Portion: 1extra large mug cakeCalories: 409kcalCarbohydrates: 59GProtein: 11GFat: 19GSaturated Fatty Acids: 8thGCholesterol: 5mgFiber: 9GSugar: 34G
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