Hot Chocolate Mug Cake Recipe
The hot chocolate mug cake recipe tastes rich and indulgent, with a deep chocolate flavor that melts smoothly on the tongue. Soft, fluffy cake meets pockets of warm, gooey chocolate from the chips, creating a comforting, slightly sweet experience.The cocoa adds a gentle bitterness that balances the sweetness of the sugar, while the melted butter gives a subtle, creamy richness. Vanilla hints linger in the background, enhancing the chocolate without being too strong.
Equipment
- Microwave-safe mug (roughly 300–350 ml / 1¼–1½ cup capacity)
- Spoon or small whisk
- Measuring cups and spoons
- Small bowl
Ingredients
- 30 g 1/4 cup all-purpose flour
- 20 g 1/4 cup hot cocoa mix
- 1 g 1/4 tsp baking powder
- 60 ml 1/4 cup milk
- 15 –30 g 1–2 tbsp chocolate chips
- 30 g 2 tbsp melted butter or vegetable oil
- 1 g 1/4 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Combine the dry ingredients
- In a microwave-safe mug, mix together 30 g of all-purpose flour, 20 g of hot cocoa powder, 1 g of baking powder, and a pinch of salt. Stir until everything is evenly blended.
Step 2: Add the wet ingredients
- Pour in 60 ml of milk, 30 g of melted butter (or oil), and 1 g of vanilla extract. Stir until the batter is smooth and lump-free.
Step 3: Add chocolate chips
- Fold in 15–30 g of chocolate chips gently, leaving a few on top so they melt beautifully while cooking.
Step 4: Cook in the microwave
- Microwave on high for 1–2 minutes. Start with 1 minute, then check if the cake has risen and the top looks set. Let it sit for 1 minute to cool slightly, then enjoy straight from the mug.
Notes
Notes: Cook times may vary depending on microwave power. Start with 1 minute and add extra 10–15 seconds if needed. For extra richness, top with whipped cream or a sprinkle of cocoa powder.
Calories: 300 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 9 g | Sugar: 20 g | Fiber: 2 g
