Microwave Chocolate Mug Cake

Why You’ll Love This Recipe

I like how simple and fuss-free this mug cake is. All I need are pantry staples, a mug, and my microwave. It’s a no-fail recipe that comes together in minutes, and the molten chocolate in the center feels like a luxurious touch. Plus, I can easily adjust the sweetness or make it vegan if I want to.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

¼ cup all-purpose flour (maida)
3 tablespoon unsweetened cocoa powder
¼ teaspoon baking powder
4 tablespoon powdered sugar (reduce if you prefer less sweet)
salt (a pinch)
2 tablespoon vegetable oil (should not have any strong smell)
¼ cup milk
dark chocolate compound (as required to create the molten center, or use milk chocolate)
1 teaspoon vanilla essence
½ teaspoon Instant coffee powder

Directions

In a microwave-safe mug, I whisk together the flour, cocoa powder, powdered sugar, baking powder, coffee powder, and salt with a fork until combined.

I whisk in the milk, oil, and vanilla essence until the batter is smooth, being careful not to overmix.

For the molten center, I place a cube of dark chocolate or a few chocolate chips in the middle of the batter without stirring.

I microwave the mug on high (700 W) for about 80 seconds. Since every microwave is different, I keep an eye on it and adjust the time as needed. Alternatively, I bake it in a preheated oven on convection mode at 180°C for 15 minutes.

I let the mug cake cool for about a minute before enjoying it warm and gooey.

Servings and Timing

This recipe makes 1 serving. It takes about 5 minutes to prepare, 1 minute 20 seconds to cook, and just a minute to cool—so less than 10 minutes total.

Variations

Sometimes I stir in peanut butter, Nutella, or caramel before cooking for a different flavor. I’ve also swapped the milk for almond or coconut milk to make it vegan. For extra indulgence, I top the finished cake with whipped cream or ice cream.

Storage/Reheating

Since this is a single-serving dessert, I usually eat it fresh. If I do have leftovers, I cover the mug and refrigerate it for up to a day, then warm it in the microwave for 15–20 seconds before serving.

FAQs

Can I make this mug cake vegan?

Yes, I use almond, soy, or coconut milk and stick with dairy-free chocolate.

Can I use regular sugar instead of powdered sugar?

Yes, though powdered sugar dissolves more smoothly in the batter.

How do I keep the cake from becoming tough?

I avoid overmixing and make sure not to overcook it in the microwave.

Can I use hot chocolate mix instead of cocoa powder?

Yes, but I reduce the sugar since hot chocolate mix is already sweetened.

How do I know if it’s done?

The cake should rise and look set on top, but it should still be slightly soft in the center.

Can I double the recipe?

Yes, but I use a larger mug and may need to add extra cooking time.

Why is my mug cake dry?

It was likely overcooked—microwave times vary, so I check it after 1 minute.

Can I bake this in the oven instead?

Yes, I bake at 180°C (350°F) for about 15 minutes in an oven-safe mug.

Do I need to grease the mug?

Not always, but a quick spray with cooking oil makes cleanup easier.

Can I skip the coffee powder?

Yes, but I love how it enhances the chocolate flavor.

Conclusion

This microwave chocolate mug cake is one of my favorite quick desserts—rich, gooey, and ready in minutes. It’s perfect when I want a single serving of indulgence without the fuss of baking a whole cake. With endless variations, it’s a treat I come back to whenever I crave chocolate.