Hot Chocolate Mug Cake
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This hot chocolate mug cake is a single-serving dessert that tastes like your favorite hot beverage! No eggs or dairy needed, I love that it’s ready in just one minute!
We love individual desserts in my house. They’re quick to make, perfectly portioned, and everyone can choose their own flavor (thank goodness). This hot chocolate mug cake is the one my partner and I keep coming back to. It’s rich, moist, and perfectly gooey in the center- it’s like a cross between a brownie and hot cocoa.
I first started making it after wanting a single-serving version of my hot chocolate cake. I took inspiration from my brownie in a mug but added marshmallows (a bold move, I know). After a few tests, I found the right balance so it stays soft and fudgy, not dry (rubbery mug cakes are punishment enough). It’s quick, easy, and made entirely with pantry staples, which means it’s our go-to chocolate fix when we want dessert right now.
I usually make one or two mug cakes and find the microwave to be the easiest cooking method, but if you need to make a handful at once, I’ve included oven instructions as well.
What readers are saying
★★★★★ – “It was absolutely delicious! Thank you!! I cooked mine a little longer, about 1 min 30 seconds, because my “batter” was thinner. I added some rice milk to the blender because it was too thick to blend. But it came out fabulous!” – Christine
Key Ingredients
Here are the main ingredients for this hot cocoa mug cake, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- All-purpose flour. I also tested this with gluten-free flour, and it worked very well. Just be sure the flour blend has xanthan gum added (I like Bob’s Red Mill).
- Cocoa powder. I stick to Dutch-processed cocoa powder, but for a richer flavor, I sometimes use black or dark cocoa powder.
- Granulated sugar. I typically use white sugar, but brown sugar can also work and will make the cake a bit moister.
- Baking soda. Gives the mug cake a bit of rise and fluffiness. Don’t swap it for baking powder, since we’re adding an acid, which requires baking soda to work.
- Oil OR melted butter. I use coconut oil, but vegetable oil or butter works equally well. If you use salted butter, omit the salt.
- Vinegar. White vinegar or apple cider vinegar. This works with baking soda to replace eggs.
- Water OR milk. I found this mug cake perfectly fine with water, but if you’d like a smoother cake, use your favorite plant-based or standard milk.
- Mini marshmallows, whipped cream, and chocolate sauce. What is hot chocolate without some fun toppings? Add these two at the end once the mug cake is warm.
How to make hot chocolate mug cakes
Step 1- Combine ingredients. In a mixing bowl, add all ingredients except the marshmallows and whipped cream.
Step 2- Assemble. Transfer the batter to a large greased coffee mug.
Step 3- Microwave. Microwave for one minute. Once cooked, top with marshmallows and whipped cream, and enjoy!
How to make this in the oven
While I prefer the convenience of the microwave, the oven might be a better method if you want to make more than three mug cakes at once.
To bake a mug cake in the oven, preheat the oven to 350°F and follow the instructions above in an oven-safe ramekin. Once prepared, bake for 10-12 minutes or until a toothpick inserted comes out ‘just’ clean.
Arman’s recipe tips
- Add more milk. If the batter appears too thick, add an extra tablespoon of milk.
- Choose the right mug. The cake will expand as it cooks, so pick a microwave-safe mug that’s only filled halfway with batter so it doesn’t spill over the top. I recommend mugs that are between 6 and 8 ounces.
- Don’t overmix. Only mix until you have a cohesive batter with no lumps to prevent a rubbery or dense cake.
- Keep an eye on it. The cook time for mug cakes isn’t an exact science, since microwaves vary. If your hot cocoa mug cake isn’t done after 1 minute, continue microwaving in 20-second increments until done.
How to store leftovers
I always think mug cakes are best made fresh and enjoyed immediately. You can, however, store the dry ingredients in an airtight container for up to 6 months. When you’re ready to assemble, add the wet ingredients, microwave, and enjoy!
More chocolate mug cake recipes
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Hot Chocolate Mug Cake
Video
Ingredients
- 2 tablespoon flour all purpose or gluten free
- 2 teaspoon cocoa powder
- 2 tablespoon sugar * See notes
- 1/8 teaspoon baking soda
- 1/16 teaspoon salt
- 1 teaspoon oil can use butter
- 1/2 teaspoon vinegar white or apple cider
- 1/8 teaspoon vanilla extract
- 2 tablespoon water can use milk
- 1 tablespoon mini marshmallows
- 1 tablespoon whipped cream
Instructions
- In a mixing bowl, add the flour, cocoa powder, sugar, baking soda, salt, oil, vinegar, vanilla, and water. Transfer the batter into a greased mug.
- Microwave for one minute. Once cooked, top with marshmallows and whipped cream and enjoy.
For the oven option
- Preheat oven to 180C/350F.
- In an oven-safe ramekin, follow instructions as above. Once prepared, bake for 10-12 minutes, or until 'just' cooked.
Notes
- Sugar options: White sugar, brown sugar, coconut sugar, or sugar-free subs.
Nutrition
Originally published October 2020
A great sweet treat and very easy to do.
So light and fluffy! I enjoyed this, although the chocolate taste wasn’t actually very strong.
Such a lovely light and fluffy texture! But it wasn’t nearby chocolatey enough… If I made it again, I would add at least 1 Tbsp – or add chocolate chips, as you mentioned in the post (which I saw later) but not in the actual recipe.
Thanks!
I just wanted to stop by and tell you that I think you may have created an indestructible recipe. I had a serious sweet tooth craving this evening, all I knew was I needed something sweet and quick. A quick (distracted) scroll through pinterest led me here. I had maybe three of the ingredients but by jove I was determined. I cracked open the pantry and fridge and got creative. No pumpkin? Way overripe avocado. No milk of any kind? Creamer. You get the idea. Somehow your miraculous recipe carried my shoddy ingredient choices through. It turned out fluffy and chocolatey and fulfilled my sweet craving.
Also I managed to knock over my bottle of vanilla extract so now I can’t walk into my kitchen without my eyes watering.
Interesting evening.
😀 cheers, Zoe! Glad the substitutions worked! 🙂
It was absolutely delicious! Thank you!! I cooked mine a little longer, about 1 min 30 seconds because my “batter” was thinner. I added some rice milk to the blender because it was too thick to blend. But it came out fabulous!
That’s what I like to hear, cheers Christine!
Looks amazing! You mention this has protein podwer in it, but there is none listed in the ingredients. Did I misunderstand or is it missing from the list?