Rich 5-Minute Hot Chocolate Mug Cake

This hot chocolate mug cake is the single-serving dessert you’ll want on a cold night. It stirs together in the same mug you cook it in, bakes in the microwave in about a minute, and tastes like the fudgiest brownie you can make without turning on the oven.

Using a packet of hot cocoa mix gives the cake that nostalgic hot chocolate flavor, while a handful of chocolate chips melts into gooey pockets. It comes together fast with just a fork and a mug, and the whole thing is ready in under five minutes.

What Makes This Mug Cake So Good

The cake is dense, moist, and deeply chocolaty, with that unmistakable hot chocolate taste from the cocoa mix. The melted chocolate chips add extra richness and little pockets of fudge.

I love that it’s a single serving. No leftovers to tempt me, no pans to wash. In the time it takes to decide I want dessert, I have a warm, gooey cake that feels like a bakery treat made just for me.

Ingredients

• 1/4 cup all-purpose flour: spooned and leveled, not scooped
• 2 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder: Dutch-process gives a deeper color
• 1 packet hot cocoa mix: (about 3 tbsp): the packet that makes a single cup
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk: any kind, whole or 2% preferred
• 2 tbsp vegetable oil: or melted unsalted butter
• 1/4 tsp vanilla extract
• 2 tbsp semisweet chocolate chips: for melty pockets

Variations / Substitutions

• Dairy-free: Use a non-dairy milk and oil. Check that your hot cocoa mix is dairy-free; many are.
• Gluten-free: Swap the flour for a 1:1 gluten-free baking blend.
• No hot cocoa mix: Replace with 1 tablespoon sugar, 1 teaspoon unsweetened cocoa powder, and a tiny pinch of cornstarch. The flavor won’t have that instant hot chocolate note, but it still works.
• Butter instead of oil: Melt 2 tablespoons unsalted butter and use it in place of the oil for a richer taste.

If you love simple chocolate desserts, try our Brownie in a Mug next.

How to Make Hot Chocolate Mug Cake

Step 1: Combine the Dry Ingredients

In a 12-ounce microwave-safe mug, whisk together the 1/4 cup flour, 2 tablespoons sugar, 2 tablespoons cocoa powder, the packet of hot cocoa mix, 1/4 teaspoon baking powder, and pinch of salt. Use a fork to break up any lumps, especially those in the cocoa. Spend about 30 seconds on this; the mixture should look like dark, fine sand with no white streaks.

Step 2: Stir in the Wet Ingredients

Add the 3 tablespoons milk, 2 tablespoons oil, and 1/4 teaspoon vanilla. Stir with the fork until you have a smooth, glossy batter. Make sure to scrape the bottom and sides well. Any pockets of dry flour will turn into dry spots in the finished cake. Once it’s smooth, fold in the 2 tablespoons chocolate chips so they’re evenly distributed.

Step 3: Microwave the Mug Cake

Microwave on high for 60 to 75 seconds. If your microwave tends to run hot, start checking at 55 seconds. The cake will rise and the top should look set but still slightly shiny and soft in the center. A few moist crumbs on top are a good sign. Don’t go past 90 seconds, or you’ll lose the gooey texture.

Step 4: Top and Serve

Let the mug cool on a heat-safe surface for 2 minutes. The inside will be piping hot. Then add a spoonful of whipped cream, a light dusting of cocoa powder, or a few extra chocolate chips on top. Eat it straight from the mug while it’s still warm and the chocolate is melty.

Tips for the Best Mug Cake

• Use a wide, straight-walled mug. Narrow mugs cook unevenly and are more likely to overflow.
• Spoon flour into the measuring cup and level it off. Scooping directly packs in too much and makes the cake dry.
• For the fudgiest center, pull the cake out when the top is just set and still looks slightly wet in the very middle.
• If you don’t have a hot cocoa mix packet, use an additional tablespoon of sugar plus 1/2 teaspoon of cornstarch and another teaspoon of cocoa.

Frequently Asked Questions

Can I double this recipe?

No, mugs aren’t big enough for a double batch, and the cake won’t cook through evenly. Make separate mugs instead.

Why did my mug cake overflow?

Your mug was too small or your microwave power too high. Always use at least a 12-ounce mug and never fill it more than halfway.

Are microwave mugs safe to bake in?

Yes, as long as the mug is labeled microwave-safe. Avoid any with metallic paint or decoration.

What kind of chocolate chips work best?

Semisweet chips balance the sweetness nicely, but milk chocolate is great for a sweeter cake and dark chocolate adds a more intense flavor.

Hot Chocolate Mug Cake Recipe

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Prep Time 2 minutes mins

Cook Time 1 minute min

Total Time 3 minutes mins

Servings: 1 servings

Calories: 584

Ingredients Method Notes

Ingredients

  

• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 packet hot cocoa mix (about 3 tbsp)
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk
• 2 tbsp vegetable oil
• 1/4 tsp vanilla extract
• 2 tbsp semisweet chocolate chips

See also  Chewy No-Bake Gluten Free Granola Bars

Method

 

1. In a 12-ounce microwave-safe mug, whisk together the flour, sugar, cocoa powder, hot cocoa mix, baking powder, and salt until no lumps remain.
2. Add the milk, oil, and vanilla, then stir until you have a smooth, glossy batter, scraping the sides. Fold in the chocolate chips.
3. Microwave on high for 60 to 75 seconds, until the top is set but the center still looks slightly soft and moist.
4. Let the mug cool for 2 minutes, then top with whipped cream, cocoa powder, or extra chocolate chips and serve warm.

Notes

This cake is best eaten right away. The 2-minute rest after microwaving is important; the inside will be hot enough to burn your tongue if you dig in immediately.