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This easy 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!
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 and it is eggless and all made in the microwave!
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.
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 in a cup! It’s great because you don’t need to whip out a bunch of tools to make this easy chocolate mug cake.
Why is this the BEST Easy Chocolate Mug Cake recipe out there!
Seriously though, you’re probably so over mug cake recipes 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.
Ingredients you’ll need
For the exact measurements, please scroll down to the recipe card.
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder – make sure to check the “best by” date for this. It’s an important factor.
- Sugar
- Salt
- Milk
- Oil
- Chocolate hazelnut spread
Substitutions and variations
- You can use dark cocoa powder if you desire but I actually have a dark chocolate mug cake recipe for that!
- I’ve heard of so many variations that folks have used for the chocolate hazelnut spread. Here are a few ideas:
- Mini chocolate chips
- Lindt truffle in the center
- Mini M&M’s or your favorite mini candy bar
- Caramel sauce
How to make chocolate mug cake
For complete instructions, visit the recipe card below.
Whisk together dry ingredients. In a small bowl, whisk together the dry ingredients.
Add the liquids. Next, add the liquids into the bowl and whisk until a batter-like consistency forms and there are no remaining dry ingredient lumps.
Pour into a mug. As it’s a microwave mug cake, make sure you are pouring the batter into a microwave-safe mug!
Time for add-ins! If you’re using the chocolate hazelnut spread, go ahead and add that right into the center! Same for other add-ins. You don’t have to push it down, the batter will cook around it and sink it down.
Microwave! Time cook it! Place the mug in the microwave and cook for 70 seconds (please see important notes below).
Tips for success
- 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.
- Mug size makes a huge difference! If you’re using a larger mug that is taller then it will take longer to cook. If you’re using a larger but wider mug, it may take less time to cook. There isn’t a one size fits all for this, sadly. The cooking time is a general cook time that works best for most. Unfortunately, there are so many factors that can contribute to your particular mug cake.
Common questions
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!
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 don’t recall how it turned out and/or what temperature or time.
If you love mug cakes, you may like these different variations on my chocolate mug cake:
- Dark chocolate mug cake
- Very vanilla mug cake
- Peanut butter chocolate mug cake
- Espresso chocolate mug cake
- Pumpkin spice mug cake
- Salted caramel apple spice mug cake
The Best Chocolate Mug Cake
Ingredients
- ¼ cup (31 g) all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- ¼ teaspoon baking powder
- 2 tablespoon granulated sugar, (you can add 1 tbsp. more if you like it a bit sweeter)
- ⅛ teaspoon kosher salt
- ¼ cup (59 ml) + 1 tbsp. milk
- 2 tablespoon vegetable oil
- 1 tablespoon hazelnut chocolate spread or mini chocolate chips
Instructions
- In a medium bowl, whisk together dry ingredients.1/4 cup (31 g) all-purpose flour, 2 tablespoon unsweetened cocoa powder, 1/4 teaspoon (¼ teaspoon) baking powder, 2 tablespoon granulated sugar, 1/8 teaspoon (⅛ teaspoon) kosher salt
- Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.1/4 cup (59 ml) + 1 tbsp. milk, 2 tablespoon vegetable oil
- 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.
- 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! :)1 tablespoon hazelnut chocolate spread or mini chocolate chips
- Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
- Carefully remove from microwave and enjoy!
can i sub gran sugr for normal sugar
hi, i’m apologize but i’m not familiar with what gran sugar vs. normal sugar is. for us in america, “normal”/regular sugar is granulated sugar…also known as white sugar.
I’m not gonna lie, I had my doubts when I licked the spoon before putting the mug in the microwave, but this cake cooked up beautifully. Definitely hit the spot for the chocolate craving I’ve been having and will definitely be making again.
Not sure what happened, but this came out as a liquid. Didn’t bake up at all, and I used ingredients that I’ve just bought. The mixture tasted nice, but it didn’t bake, just kind of boiled. Weird.
sorry about that, Tina! it sounds like either there was too much liquid to begin with and needed to cook longer or your microwave watts weren’t as high as mine so you needed longer to cook. bummer it didn’t work out for you though!
Fabulous! Served it with Cool Whip–so good!
HI THERE I JUST MADE THIS CHOCOLATE MUG CAKE AND IT IS AMAZING THANKS FOR SHARING
Just shoved a big wedge of dark cooking chocolate into the middle in lieu of the hazelnut spread or chocolate chips and this just became the richest, yummiest moist mug cake I’ve ever tried. Thanks for the recipe.
Why is the recipe restricted, honestly, delete the webpage if you’re going to phish clicks
how about try to understand where a content creator is coming from first before passing judgement? right above the recipe explains why, here is a more detailed explanation: https://www.tablefortwoblog.com/table-for-two-premium/ – honestly, you sound extremely entitled and don’t believe content creators should be paid.
@Julie Chiou, you didn’t have to pay to see this recipe 3 years ago, why should I now?
you still don’t have to pay…if you read the paragraph above the recipe, it details exactly why and how this helps a content creator, aka me. it’s called supporting a content creator that gives you free recipes which you are very clearly displaying your entitlement here.
you’re acting like other recipe websites don’t do the same thing. all major ones — new york times, bon appetit, america’s test kitchen — require subscriptions (PAID, mind you) and yet no one bitches about it but you guys come to small content creators, small business owners and bitch to us. thanks for support corporate america while killing small business owners b/c of the entitlement of “everything on the internet is free” – no, it is not. there are so many fees involved to just run a website…even more when you are a recipe creator.
@Just Trying to Help, You go Julie Chiou! Seriously, people are ridiculous and lazy! If you’ve used this recipe for years, why haven’t you written it down in your favorites recipe book? Why whine to Julie who’s spent numerous time, efforts, and money to bring great recipes FOR FREE to those of you who turn around and instead of just rating it (“I’ve used it for 3 years” – rate it as such!) condemn Julie because you have to – ugh – look at ads! If you’re not going to send feedback about THE RECIPE, then get off the comment feed, people get on here for honest opinions and feedback while looking for keepsake recipes. Again, you go Julie Chiou! This is wonderful, thank you for taking the time to figure out the best process for a quick and tasty chocolate fix. Your efforts are appreciated!
it is rich and delicious it is an absolute favorite and there is no doubt if you should try it or not
My 8yo daughter tried this recipe and she is in love and so are the rest of us…
I have been using the recipe for three years and now I have to sign a membership now to see it?
hi Alecia, yes, that is the case. the recipe was always free to you and it still is (the membership is free – read here: https://www.tablefortwoblog.com/table-for-two-premium/); literally costs nothing to sign up :)
@Alecia, that must stink
@Alecia, and you don’t have it memorized by now or written down. All you have to do is connect with Facebook or another. It’s not difficult. I didn’t pay.
@Alecia, You don’t have it memorized after THREE YEARS?????