The Moistest Chocolate Mug Cake


This chocolate mug cake recipe has no eggs and can be made for one or two (if you like to share). It is one of the easiest dessert recipes you’ll ever make and you’ll never make another mug cake again after you try my recipe!

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

Holy bananas, you guys. This chocolate mug cake recipe is one of your all’s favorite desserts to make.

The simplest chocolate dessert yet incredibly moist, easy, and the best single-serving dessert out there (to share or not to share)!

Mug cake for one or two!

You likely have ALL the ingredients in your pantry already. When you get that late night craving? Or want a small batch dessert (and not whip out a giant baking pan to make brownies to nip that craving)? This chocolate mug cake IS FOR YOU!! If you haven’t made this yet; you are 100% missing out.

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

The BEST Chocolate Mug Cake recipe out there!

Seriously though, you’re probably so over mug cakes and you’re probably rolling your eyes at me right now but STOP! I promise you this isn’t like any other mug cake out there.

I’ve tried a bunch of mug cakes and I hated them.

I thought they were a really neat concept for a quick dessert fix but nothing would ever beat baking an entire cake or cupcake. I hated that all the mug cakes came out SPONGY and they had the grossest texture.

Last week, I was CRAVING chocolate like none other. It was a pretty dire situation. We didn’t have any desserts in the house because I hadn’t been baking and I didn’t want to run out to get anything so I thought I’d give a mug cake a shot.

It ended up turning into a recipe development hour because the first batch came out horrible. Like, I threw it in the trash can and it was just one lumpy sponge thing.

The second one was slightly better but still really bad. The third, I switched out some ingredients and added a little bit more of some and it came out how I wanted but I knew it could’ve been better so on the fourth try, I finally got it to work and the exact texture I wanted.

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

What is a mug cake?

I still seem to get this question a lot and a mug cake is literally as it sounds. A cake that is made in a mug!

It’s great because you don’t need to whip out a bunch of tools to make this simple mug cake.

This chocolate mug cake is made without eggs. Why?

Okay, I get asked this a lot too and the reason why this mug cake is made without any eggs is because that is what makes it have a spongey texture!

If you think about it, it makes sense. Why would you put an entire egg into a mug cake when a regular full-sized cake often asks for one or two eggs?

This isn’t a full-sized cake. And of course I’m not going to ask you to divide an egg in half.

Just omit it! Best texture, ever!

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

Can I make this with self-raising flour?

You can, but I tested it with self-raising flour and it just came out spongey and not the texture I wanted.

I like my cakes light, fluffy, and moist and with the self-raising flour, it just didn’t yield the results I wanted.

There have been many people who have used self-raising flour in this recipe and didn’t notice a difference so if you’re up for the challenge, I say go for it.

Can this mug cake be made in the oven?

No, this was solely developed for the microwave. I have had readers who have baked this but I honestly recall how it turned out and/or what temperature or time.

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

Are you a visual person? Watch this video below as I walk you through on how to make this chocolate mug cake at home!

If you love mug cakes, you may like these different variations on my chocolate mug cake:

It’s basically chocolate cake in a mug! Grab your mug and recipe below!

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on #chocolatemugcake #mugcake #cake #cakeinamug #chocolatecake #easycake #chocolate

The Moistest Chocolate Mug Cake
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins

This best and moistest chocolate mug cake you will ever have. It's not spongey or dry like other mug cakes! You will never use another chocolate mug cake recipe again!

Course: Dessert
Cuisine: American
Servings: 1
Calories: 606 kcal
  • 1/4 cup all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
  • 1/8 teaspoon salt
  • 1/4 cup + 1 tbsp. milk
  • 2 tablespoon vegetable oil
  • 1 tablespoon hazelnut chocolate spread or mini chocolate chips
  1. In a medium bowl, whisk together dry ingredients.
  2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
  4. Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)

  5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
  6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
  7. Carefully remove from microwave and enjoy!

Recipe Video

Recipe Notes

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, biscoff, etc.) or even chocolate chips like I used in the video. I just thought it made the cake even more moist but the cake itself is moist enough without it!

**This recipe is specifically made for the microwave. I developed it for the microwave. I don't know cook time or temperature for an oven...I'd imagine it'd be a very quick cook time at a low temp., but since I didn't test the recipe for an oven, I cannot give specifics. Sorry!

No eggs? Correct. There are NO EGGS in this recipe. Why? Egg is what makes the mug cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2 eggs...for a mug cake to use 1 egg is A LOT!

Self-rising flour? I have tested this with self-rising and it does NOT work. At least I felt it didn't work because it was too spongy for me. You are more than welcome to use it, however, please keep in mind that I don't recommend this method.

If you're looking for a VANILLA version, here is the link to The Moistest Vanilla Mug Cake recipe!

Nutrition Facts
The Moistest Chocolate Mug Cake
Amount Per Serving
Calories 606 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 16g 80%
Total Carbohydrates 55g 18%
Dietary Fiber 7g 28%
Sugars 21g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.


Posted on February 13, 2018

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


Order now:

Amazon | Barnes & Noble | Indigo | IndieBound

Digital: Kindle | Nook | iBook | Google Play

Leave a Comment

Thank you for taking your time to leave a comment! I will do my best to respond to all comments that require a response.

Your email address will not be published. Required fields are marked *

 I have read and agree with the privacy policy.

  1. Patrícia Xará
    04/10/2017 at 8:05 pm

    I can’t make it work. Tried it twice and the cakes didn’t rise. This never happened to me with any other mug cake recipe, but they all had eggs. The second time I even doubled the baking powder and nothing happened.

    • Claire
      04/13/2017 at 12:20 am

      Instead of all purpose flour I use self raising flour and it raises beautifully

    • Katie
      04/19/2017 at 5:36 pm

      How old is your baking powder? Is it stored airtight? That might be the problem. I just made for the first time and it came out perfect.

  2. Mari
    04/11/2017 at 8:20 pm

    I rarely make comments on recipes I try but felt I had to on this one. I have tried multiple mug cakes all with poor results. But this one was the best. Moist, not dry and with the texture of real cake not rubbery like others. The only change I made was I added just a hint of vanilla. I had to keep an eye on the microwave, mine took just over 75 seconds.

  3. Lyn
    04/12/2017 at 5:08 pm

    Perfect! New goto recipe. 60 secs in a 1000w, split into 2 mugs for two small treats. Topped with lemon curd instead of hazelnut spread.

  4. Kate
    04/12/2017 at 6:56 pm

    Made this with gluten free SR flour as it was all I had in the cupboard and this is hands down the best mug cake I’ve ever made! It was tasty and moist and not like an old sponge at all. I added a TBSP of hazelnut butter and a TBSP of dark choc chips as I didn’t have Nutella and it was delicious! Definitely saving for future late night cake cravings xx

  5. Gina
    04/13/2017 at 3:03 pm

    I’ve tried over 50 different mug cake recipes and have never come across one so delicious and moist. Was absolutely brilliant!

  6. Bella
    04/14/2017 at 6:10 am

    I am sorry to say this is the most disgusting thing I have eaten in at LEAST THREE MONTHS! I had long since given up on mug cakes, and had a sudden chocolate craving, much like the author of this recipe and thus a change of heart. WELL! I regret that. It also took me not 2 minutes, but fifteen times that to make. It had an extremely unpleasant taste and texture, and it did not rise at all.

  7. Lauren Strickland
    04/14/2017 at 6:53 am

    This was really yummy and moist. Mine didn’t really rise much as others have said so it was quite dense but still had a nice texture. I actually used milo and 1/2 the sugar instead of coco powder only because I realised after I started that I didn’t have any. Great with a scoop of ice cream on top.

  8. Dhwani
    04/14/2017 at 9:03 pm

    Tirned out very spingy but somewhat dry and less sweet (could be the sugar) .I will adjust sugar to add sweetness ,but what should i add more make it moist ? Oil /milk or other suggestings ?

    • Katie
      04/19/2017 at 5:38 pm

      What’s the wattage on your microwave? Maybe cook 15 sec. less and check?

  9. mary
    04/14/2017 at 11:08 pm

    delicious!! moist and better than i expected! I’ve tried a couple of mug recipes, but this is definitely my favorite!

  10. Jessica
    04/15/2017 at 1:21 am

    While this mug cake didn’t not have much flavor, I would say it met my expectations considering it is made with a microwave.

    • Mary Ann
      05/27/2017 at 2:56 am

      Could I get a clarification? Was the cake tasty or not? The “didn’t not” would generally mean ‘did,’ but from the context of the rest of your comment, it would seem you meant it to mean the opposite. Did you mean “didn’t” have much flavor, or “did not” have much flavor, or did you indeed mean to use the double negative as a way to say a positive? For example, someone could answera question like “wasn’t it salty?” with, “it didnt NOT have salt, that’s for sure!”
      Sorry, but your comment was SO confusing that I can’t decipher exactly what you are trying to say.

      • Julie
        05/27/2017 at 9:22 am

        If you read all the other comments..not just Jessica’ can figure out from there whether or not the cake was tasty. There are over 1,800 comments with varying reviews but mostly positive :) hope that helps..

  11. Susan Quinn
    04/19/2017 at 7:57 am

    This is my go to cake when I need a single girl cake hit. Just made it without putting the veg oil in and it still turned out yum! Whoops in a good way.

  12. Katie
    04/19/2017 at 5:35 pm

    Oh wow|! Delicious…I think. Made the mistake of using Hershey’s special dark cocoa and forgot you need more sugar when using. It was a little on the bitter side, but soooo chocolaty. I don’t know where you get those big mugs from…mine are all 8 oz. So I used a small, individual round glass casserole dish. Perfect texture. Will try again…but with more sugar. Oh, by the way…DEFINITELY needs a big scoop of ice cream!

  13. Priti
    04/20/2017 at 12:06 am

    I tried this and omg – it is quick, easy, and yummy!! My 3 yr old did the mixing, and we split the batter in two cups. Half was enough for her dad and I…she had a couple of bites from mine, but she’s not much of a sweet tooth, thank goodness. Thank you for the recipe!

  14. Amber
    04/21/2017 at 7:37 pm

    This is the only recipe that I’ve come across that actually works. I definitely put more sugar in before I even tried it because I know what I’m about and that’s sweetness. This was awesome, thank you so much.

  15. Brandy
    04/22/2017 at 3:44 pm

    I topped mine with vanilla ice cream, and it was delicious! Thanks for sharing this!

  16. Jess
    04/24/2017 at 2:04 pm

    Absolutely delicious, great recipe – simple, quick and easy. Used peanut butter in mine, yum! Highly recommend :)

  17. Kate
    04/24/2017 at 4:33 pm

    This was delicious ☺ my first attempt at a mug cake was disgusting and almost put me off trying again, We have a house full of easter eggs but I wanted something more puddingy so after an intense Google session I decided on this recipe and I’m glad I did, I’ll definitely make it again.

    This really was cakey and moist and delicious. I did the annoying thing and changed it slightly after reading comments and did just 1 tbsp of oil. I also did a mix of 1tbsp dark brown and 1tbsp of granulated. I think my microwave is 850 watts so I went straight in with 90 seconds and it was cooked to perfection.

  18. Shanelle
    04/26/2017 at 7:39 am

    Oh my! Perfect for a mid night fix. Exchanged vegetable oil for butter because I ran out! It’s amazing. Super moist and chocolate-y! What more do you need?

  19. Maddie
    04/28/2017 at 3:19 pm

    I’ve made loads of times -always comes out moist and delicious.
    TOP TIP: I don’t bother with bowl: just mix together dry ingredients straight in mug and stir in wet ingredients. Works perfectly that way :)

  20. Gina
    04/28/2017 at 4:23 pm

    I doubled the recipe and used four 6 oz ramekins and microwaved them for one minute each. Then I topped them with homemade peanut butter frosting. This is the best microwave chocolate mug cake I’ve ever made!! You really can’t go wrong with this recipe it’s moist and chocolatey. Thank you for sharing 😊

  21. Honey
    04/29/2017 at 1:32 pm

    Mug cake – yum! Thank you!

  22. Alva
    04/30/2017 at 12:53 pm

    This chocolate mug cake was delicious!!! Thanks!

  23. Ann
    04/30/2017 at 9:56 pm

    This is the best chocolate cake in a mug ever! I’ve made others and they were tough and like chewing on a sponge. I followed the recipe but I did add another tablespoon of sugar because I like sweets.:-) It was perfect and done at 70 seconds. 1000 watts microwave. Highly recommended.

  24. Alex
    05/02/2017 at 12:16 pm

    Best chocolate cake mug I’ve made (that doesn’t include dairy). I modified the recipe a bit to omit the 1 Tbsp milk and replaced the 1/4 cup milk with fresh brewed coffee. I also used half a Tbsp of vegetable oil and added vanilla and an extra Tbsp of sugar since I like it sweeter. The result was moist and fudgy, tasting more like rich chocolate cake with the texture of a dense brownie.

  25. Debra Florence
    05/02/2017 at 10:40 pm

    Ok- hand down, this it THE BEST CHOCO MUG CAKE EVER!! Omg! I love mug cakes and I have had some good ones. I’m vegan and never use eggs, but that little bit of hazelnut spread made it sooo much yummier! Thank you for such an amazing vegan cake! Btw, I used almond milk & honey in place of the real sugar, to make it totally vegan!

    • The Real
      09/01/2017 at 4:07 pm

      Honey isn’t vegan.

  26. Hildegard
    05/03/2017 at 6:00 am

    This is the best mug cake I’ve ever tried! I really recommend trying it with softened butter instead of the oil. I’ve made it once with butter and once with sunflower oil, and I prefer the butter version

  27. jessica
    05/04/2017 at 10:51 pm

    just made this…. and it is great!!!!
    I didn’t have hazelnut spread (i know… it’s been a long week) and I used some hot fudge ice cream topping in it. Worked like a champ! Thanks!

  28. Eloise
    05/05/2017 at 6:38 am

    This was my first ever mug cake and it was amazing! Obviously I can’t compare but I loved this. I didn’t have any eggs on hand so this is how I came across it. I ended up using self raising flour instead of plain, used rice bran oil as I had no vegetable oil and used hot chocolate powder instead of cocoa. I think you could substitute and change around ingredients and it’ll still work. I put mine in for about 70 seconds and found that it was still gooey down the bottom but this actually tasted amazing. Added ice cream on top. Thank you for the recipe!

  29. Debra Florence
    05/05/2017 at 8:29 pm

    I use coconut oil in place of the veggie oil and sprinkle walnuts on top and VIOLA’ you have a fantastically moist deliciously rich choco lava mug cake that tastes like a German Chocolate Cake- lava cake!!!
    Thank you so much for giving us this wonderful mug cake recipe! It’s the base I use for every flavor mug cake I want. YOU ROCK TABLE FOR TWO!!!

  30. Suzanne
    05/07/2017 at 3:44 am

    This is by far my favourite mug recipe. So wonderful and 2 tbsp. is enough sugar for me and it has worked every time. Great when you want a quick fix! I was wondering if you’d ever made a version of this gluten and sugar free? I’m considering trying a combination of coconut/almond flour blend with stevia. It may not work but I’d love it if it did!

    • Julie
      05/07/2017 at 8:05 am

      Hi, I’m not very well-versed in gluten or sugar free baking. Sorry.

  31. Kylie
    05/07/2017 at 6:33 am

    Just tried this for the first time tonight, and it’s now my new favourite! I’ve tried so many mug cake recipes, but this is close to perfect. Not too sickly sweet and a great texture. Thanks!

  32. Karen
    05/12/2017 at 10:16 pm

    Loved it. I’ve tried at least 4 others and this is hands down the best!!! Only used 1 tbsp. of sugar. Yummy.

  33. Lyd
    05/14/2017 at 3:37 pm

    Wow this is so far the best chocolate mug cake that I’ve ever made!! It’s sooo moist, I added more sugar though cuz I ran out of nutela!! Yummmmmyy!! Thanks for the recipe, you rock!!!

  34. Katelyn
    05/14/2017 at 8:30 pm

    I would recommend using self-rising flour instead of all purpose flour. If you use all purpose the cake won’t rise at all, but if you use self-rising flour it will :)

    • Julie
      05/14/2017 at 8:54 pm

      Hi, I appreciate your recommendation to my readers however, since wrote the recipe and tested it four times; I am going to override this suggestion. During my recipe testing, I used self-rising flour and as I mentioned below in the notes, I do NOT recommend it. Of course AP flour won’t rise — there is no leavening agent in it; which is why you use baking powder or baking soda when you bake. Self-rising flour rises because, well, it has an included leavening agent in it.

  35. Michelle
    05/14/2017 at 9:03 pm

    I have tried almost 40 mug cake recepies and this is hands down the most amazing one out there! I always have the ingredients and it always turns out great! Also for anyone wondering, you can substitute in almond milk and it still works perfectly!

  36. Kayla
    05/15/2017 at 3:19 am

    Delicious! Very chocolatey and brownie-like, cooked to perfection and seriously moist and soft. Definitely will make again! I didn’t have Nutella so I just sprinkled some Icing Sugar on to. Yum!

  37. Neelima
    05/16/2017 at 10:46 am

    Tried it came out so nicely.
    Thanku so much.

  38. Cindy
    05/18/2017 at 7:51 am

    Thank you very much this recipe work great for me! I needed a cupcake recipe for one child in my daughters class that can not have eggs. This make 4 regular size cupcakes using liners in the mug with cooking time reduced to 40 seconds. I will top them with icing and they will be great. Thanks again.

  39. Jamie
    05/18/2017 at 4:42 pm

    I’m pleased to say that this worked for me – about 1m30 in an 800W microwave. I always think the taste of mug cakes is more similar to shop-bought cakes than homemade ones but the speed makes up for that!

  40. Camille Lauzon
    05/18/2017 at 6:18 pm

    OMG this is the most amazing mug cake ever !!!! I used Splenda brown sugar and it was perfect!!!!!!

  41. Nancy G
    05/19/2017 at 11:50 pm

    Wow, this is really, really good! I had tried a horrible version (not from this blog) the other night that turned in to a thick, half-cooked mess. I’ll be saving this recipe, for sure!!

    This cake, by comparison, was heaven! I used a large soup mug. Mixed the ingredients (dry, then wet) directly in the mug. I used grapeseed oil but otherwise followed the ingredient list exactly except when it came to the hazelnut paste–I used about 12 semi-sweet chocolate chips for a zing of chocolate creaminess. My cooking time was about 70 seconds. Lovely texture and sweetness.

  42. Juliane
    05/21/2017 at 2:30 pm

    I tried this recipe THREE times tonight to make sure I wasn’t doing anything wrong and I’m sorry but each of the mug cakes I made was absolutely terrible. I cook and bake all the time so I don’t think i messed up…still, the cakes turned out super weird, tasteless, and ugly-looking. I have to say, this recipe is a huge mistake. I literally don’t understand how almost everyone who has commented finds it enjoyable. (Though some people agree with me, apparently.) Can someone explain that?

    • Julie
      05/21/2017 at 2:59 pm

      Not sure why it’s not working for you but like you said, majority of the people have loved it and the number of comments show it. I’m sorry it didn’t turn out the way you had imagined and hoped. I wouldn’t be so harsh to say that just b/c you bake and cook all the time that it’s not you who messed up and the recipe is a huge mistake. I can understand how this recipe is not for everyone but I don’t believe that this recipe is a huge mistake at all. I’m not saying that you messed up because I do believe you that you bake and cook a lot, however, I’m saying that this might not be your cup of tea — which is totally fine, but I don’t think putting a blanket statement on this recipe and calling it a huge mistake was very nice considering others 90% of the people who have made this have enjoyed it and make it over and over again.

      • Juliane
        05/21/2017 at 3:59 pm

        Yeah, you’re right, I’m really sorry. I don’t know where I went wrong, but maybe that’s because the ingredients I bought were different? I live in France so that could explain why. Sorry again, I was just really frustrated afterwards and still craving chocolate :( I’ll try again next time!

      • Julie
        05/22/2017 at 9:42 am

        Maybe so! Or maybe the measurements were off since we are on a different system than you and converting might’ve messed up a little?

  43. leah
    05/21/2017 at 3:26 pm

    made it in two ticks and it was moist as promised with perfect texture and taste was delish

  44. Pat
    05/27/2017 at 9:56 pm

    Wow…this is THE mug cake! Thanks so much for sharing the recipe! I’ve had terrible luck with others but what a delicious surprise yours turned out to be. The texture & flavor are truly sublime. DH and I were craving a quick, easy and chocolatey dessert. This fit the bill perfectly. Because I’m always tweaking everything, I added a tiny bit of vanilla, used 1/2 oil 1/2 melted butter & omitted the hazelnut spread (didn’t have it on hand). The cake was delectable without it, imo. So glad I found your beautiful blog. I’m looking forward to trying many more of your recipes.

  45. Desereh Annear
    05/28/2017 at 9:42 pm

    I’ve been making this recipe for over a year. I LOVE this, and recently quit smoking, put on some weight sadly, but I just made this recipe and exchanged the oil for just plain water and some added fiber if anyone is trying to lower calories! It seems a little less sweet without the oil, but it fluffed up nicely, and was still quite moist!! Thank you for a wonderfully easy recipe that I will use for ever!

  46. Lori B.
    06/03/2017 at 10:30 pm

    Perfect on the 1st try, thank you so much!!! This cake is going in my go to permanent recipes!:) I’ve never had a mug cake with such an excellent texture!

  47. Kiera and Leilah
    06/05/2017 at 6:51 pm

    Just (she is eating now!) made this!!! My granddaughter wanted to make a cake, I really didn’t have the time for a huge ordeal, and found this. OMG!!! this is a keeeeeeper!!! Not sure of the negative comments – followed to a T, and it is perfect!! We made it in her little Frozen Baking cups and it was perfect for a little one. We could have made 3! They are small cups. Soooo moist, sooooo good!! A bit dense, but she likes dense cake. This is more than a keeper! We are going to use it as a base and have some fun!! thank you so much for this as we HATE spongey/eggy cakes!! xoxo

    • Kiera and Leilah
      06/05/2017 at 6:54 pm

      one thing…we did not use the Hazelnut spread. Just plain, and then made some quick chocolate buttercream frosting. Perfect.

    • Julie
      06/06/2017 at 11:21 am

      Hooray! So happy to hear this!

  48. TheIzaboo12
    06/07/2017 at 6:55 pm

    I tryed it and liked it, but you need only 1 tablespoon of the vegetable oil

    • Julie
      06/08/2017 at 8:02 am

      Great! Everyone has different preferences and the folks that have my cake as is haven’t had complaints but if you feel 1 tbsp. of vegetable oil suits you, then that’s fine as well.

  49. Mary-Ann
    06/10/2017 at 7:54 am

    Worked!!My microwave is 700watt and i placed it in for 90 seconds!!Instant mugg cake.

  50. Jess Kelly
    06/10/2017 at 10:22 am

    Oh my god!!! As weird as this sounds this recipe shook me it was so good!! In my microwave it took just under 4 minutes (because mine is really slow) i would recommend around halfway through adding the extra scoop of nutella though because mine sunk to the very bottom which was still delicious don’t get me wrong but I would have preferred the nutella in the centre, have a nice day -Jessica Xx

1 27 28 29 30 31 37
Back to Top