Delish Chocolate Chip Mug Cake Recipes

Sometimes you need dessert that doesn’t require an oven, a plan, or pants with a real waistband. Enter: my late-night, soft-and-gooey chocolate chip mug cake. It’s basically a chocolate chip cookie’s cozy cousin who shows up in under two minutes, melts in the middle, and doesn’t judge you for measuring milk with the same spoon you just used for peanut butter. It’s single-serve, which is adorable and responsible until you immediately make a second one. I won’t stop you. I won’t even pretend to try.

Last week, my husband watched me whisk batter in a very aggressively small mug and said, “Isn’t that going to overflow?” And I said, “Shh, believe in magic.” It erupted like a chocolate volcano, the dog cheered, and I pretended it was a controlled science experiment. The kids took turns “taste-testing,” which here means they ate the chocolate chips off the top like tiny, enthusiastic raccoons. We learned two things: 1) use a wide mug, and 2) no, you cannot microwave a metal travel mug, even if it’s the “fancy one.” Ask me why the smoke alarm knows my name.

Time-Saving Hacks

– Mix everything directly in the mug with a fork. Measuring cups? Never heard of her.
– Use the same spoon for oil, milk, and vanilla. It’s efficiency, not laziness.
– Pre-mix a little jar of the dry ingredients for “I deserve dessert” emergencies. Which is daily.
– Microwave in 20–30 second bursts to avoid rubbery cake. When the top looks mostly set but still glossy in the center, you nailed it.
– Add a teaspoon of instant coffee or use leftover coffee instead of milk for a mocha moment that says, “I’m tired but dessert is happening.”

Serving Ideas

– A scoop of vanilla ice cream so it melts into a chocolatey puddle—like a rom-com but edible.
– Whipped cream and a pinch of flaky salt. Fancy. Ten seconds. We love range.
– A shot of espresso poured over the top if the kids did crafts today.
– Raspberries or strawberries to trick your brain into thinking it’s balanced.
– Or just eat it straight out of the mug with a spoon the size of your commitment issues.

What to Serve It With

– Cold milk, hot tea, or your most stable relationship: a spoon.
– Salted peanuts or crushed pretzels for salty-crunchy drama.
– Caramel drizzle if you like your desserts to flirt.
– A second mug cake, because sharing is a social construct.

✔Tips & Mistakes

– Use a microwave-safe, wide mug—about 12–14 oz. Small mug equals chocolate Mount Vesuvius.
– Don’t overmix. Stir just until the flour disappears. Overmixing = rubber gym mat vibes.
– Every microwave is chaotic. Start at 60 seconds, then add 10–15 seconds until set at the edges and slightly glossy in the middle.
– Let it rest 1 minute. The carryover heat finishes the center so it’s gooey, not goopy.
– Add a pinch of salt. Yes, even in dessert. It’s the “make it taste like you know what you’re doing” trick.
– If it’s dry, add a splash more milk next time. If it’s gummy, cut back on microwave time or add a teaspoon of oil/butter.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Reheat: 10–15 seconds in the microwave with a tiny splash of milk on top to revive the goo.

✔Variations and Substitutions

– Gluten-free 1:1 baking blend works great; microwaves still can’t tell.
– Dairy-free: use oat or almond milk and neutral oil. Boom, inclusive cake.
– Peanut butter or Nutella swirl: 1 teaspoon marbled in before microwaving. Drama.
– Banana bread moment: mash 2 tablespoons ripe banana into the batter and skip a little sugar.
– Double chocolate: add 1 teaspoon cocoa powder and a few extra chips, because restraint is cancelled.
– Sweet swaps: brown sugar for butterscotch vibes, or maple/honey if you’re out of granulated sugar and living on the edge.

Frequently Asked Questions

Delish Chocolate Chip Mug Cake Recipes

A soft, buttery vanilla mug cake loaded with melty chocolate chips—mixed in one mug and ready from the microwave in about 2 minutes.

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Prep Time: 5 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 7 minutes minutes

Servings: 1

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.33 cup all-purpose flour
• ▢ 2 tbsp granulated sugar
• ▢ 1 tbsp light brown sugar packed
• ▢ 0.25 tsp baking powder
• ▢ 1 pinch salt
• ▢ 0.25 cup whole milk
• ▢ 2 tbsp vegetable oil canola or light olive oil
• ▢ 0.5 tsp vanilla extract
• ▢ 0.25 cup semisweet chocolate chips mini or regular

Instructions

Preparation Steps

• In a 12 oz microwave-safe mug, whisk flour, granulated sugar, brown sugar, baking powder, and salt until evenly combined.
• Add milk, vegetable oil, and vanilla; whisk until a smooth batter forms with no dry pockets along the bottom.
• Fold in most of the chocolate chips, then sprinkle a few on top.
• Microwave on High for 1 minute 30 seconds to 2 minutes, or until the top looks set and springs back lightly. If the center is still wet, continue in 10-second bursts.
• Let stand 1 minute to finish setting. Enjoy warm straight from the mug.

Notes

Use a wide, microwave-safe mug for best rise. Microwave strengths vary; start low and add time as needed to avoid drying out. For extra richness, top with a scoop of vanilla ice cream or a drizzle of chocolate syrup.