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My chocolate chip mug cake is sweet and fluffy and comes together in under a minute. It’s the perfect single-serving dessert you can make in the microwave or the oven!
Want more mug cake recipes? Try my peanut butter mug cake, healthy mug cake, and coffee mug cake next.
There’s no denying we eat a lot of desserts in our house. I mean, every time I come up with a new recipe, my family and I have to taste-test them, right? Well, sometimes I want something sweet, but there’s no dessert recipe on the schedule. When this happens, I turn to my mug cake with chocolate chips.
Table of Contents
Why I love this recipe
- The best of both worlds. It’s basically a microwaved chocolate chip cookie but with the fluffy texture of a freshly baked cake.
- Microwave and oven instructions. Depending on how much time I have and how many cakes I’m making, I’ll use either the oven or the microwave. So, I included instructions for both.
- Pantry staple ingredients. Like my almond flour mug cake, this recipe is egg and dairy-free and can easily be made gluten-free, too.
- Single serving dessert. Not to sound selfish, but I love making single-serving desserts, so I don’t have to share!
Ingredients needed
- Flour. I used sifted all-purpose flour, but you can use gluten-free flour if needed.
- Baking powder. To help the cake rise.
- Sugar. I used white sugar, but any type of sugar can be used, like light brown sugar, coconut sugar, or a low-carb sweetener like erythritol.
- Butter. To add moisture and bind the ingredients. Use unsalted butter or vegan butter if needed.
- Milk. To shape the batter. I used unsweetened almond milk, but any dairy or non-dairy milk will work. You can also use water if you’re in a pinch.
- Chocolate chips. I like combining mini chocolate chips and regular chips to switch up the texture, but you can use any type of chocolate chips for this recipe.
How to make a chocolate chip mug cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. In a small bowl, combine the dry ingredients. Add the softened butter and milk and stir until combined. Then, fold in the chocolate chips.
Step 2- Microwave. Grease a large microwave-safe mug or microwave-safe ramekin and pour in the batter. Microwave for 1 minute or until a toothpick inserted comes out clean.
No microwave? No problem!
I know not all of you have a microwave or choose to use one so I’ve tested this by baking it in the oven. It’s also great if you are making multiple mug cakes. Here is how it’s done:
Oven method: Preheat the oven to 350F/180C and grease a 6-inch ramekin with oil. Combine the dry ingredients, then the wet ingredients, then fold in the chocolate chips. Pour the batter into the ramekin and bake for 10-12 minutes or until a toothpick comes out clean.
Arman’s recipe tips
- Keep an eye on the cakes. Depending on the wattage of your microwave, the cook time may take slightly longer than indicated. If it isn’t fully cooked after one minute, continue microwaving in 20-second bursts until done.
- Add protein. Swap the flour for vanilla protein powder, or make my OG protein mug cake.
- Enhance the flavor. Add a pinch of salt or a ¼ teaspoon of vanilla extract.
- Add fun toppings. This mug cake is a party all on its own, but when I really want to go over the top, I’ll top it with whipped cream or a scoop of vanilla ice cream.
Storage instructions
To store: Mug cakes are best enjoyed fresh, but if you’d like, you can store them in a sealed container at room temperature for up to one day. I do not recommend freezing mug cakes since they don’t reheat as well and lose their fluffy texture.
Frequently asked questions
Your mug cake may be rubbery if the batter was overmixed or the cake was overcooked. Make sure only to stir the batter until the flour is absorbed. If you’re concerned about overcooking the cakes, check them every 30 seconds and remove them as soon as the tops are slightly firm but still bouncy.
Since mug cakes can easily get overcooked, I would recommend microwaving them for 10-15 seconds or until warm.
More single-serving desserts
Chocolate Chip Mug Cake
Ingredients
- 2 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- 1 tablespoon sugar
- 1 tablespoon butter melted
- 1 1/2 tablespoon milk
- 1 teaspoon chocolate chips
Instructions
- In a small bowl, combine the flour, baking powder, and sugar, and mix well. Add the softened butter and milk and whisk until combined. Fold through the chocolate chips.
- Grease a large mug or microwave safe ramekin generously and pour the batter in it. Microwave for 1 minute.
For the oven version
- Preheat the oven to 180C/350F. Grease a 6 inch ramekin with oil and set aside.
- Follow directions as above and once ready, bake in the oven for 10-12 minutes, until a toothpick comes out clean.
Nutrition
Originally published October 2020, updated and republished September 2024
I’m obsessed with how fluffy this looks!! Happy 2 year blog-aversary 🙂 🙂
Thanks so much, Ceara!
Happy 2 year blogiversary! My two year was at the end of July, and I’m hosting a giveaway over this weekend to celebrate :). So glad to have ‘met’ you….now when can I get up to NYC, gosh darnit!!!
Thanks Jess! Here’s so many more to come!
Congrats on two years, Arman! That is quite the accomplishment. I’m so glad to have found your blog. Now, I smile whenever I see a new post 🙂
My version of success when it comes to blogging is simply reaching out to people and hoping that my story/posts sparks a desire for someone to do something great like choose recovery for an eating disorder or simply take time for themselves. Receiving a few comments here and there isn’t bad either!
I do you the microwave a lot! I have a feeling I will be using it a lot more this upcoming fall 😉
*use oops!
Thanks so much, Alison- That means a tonne! I think your version of success is amazing- Keep going at it! 🙂
Happy blogiversary! I remember reading back when you were on Blogger. Time has flown! And if only I was making $10k a month – I could live in a hotel instead of a shitty hostel haha
Thanks Tara!
ummm, SPRINKLES AREN’T OPTIONAL.
When it comes to blogging, I’m still figuring out what success means and I’ve been at it for over 3 years now. I guess it’s putting out relatable, quality content and connecting with the people that I want to connect with.
Including you – when are we going to braid each others hair?!
Once you watch American idol, geeze! 🙂
Thanks buddy!
Happy 2 years! One day we’ll make $10K a month. Maybe. If we win the lottery. LOL!
Now, send me a cake!
Hahah thanks Laura!
I will definitely try this (with the flax egg). It is so hard to find both paleo AND vegan approved baking recipes. Thank you so much!
Your so welcome, Abbey! 🙂
HAPPY BLOG BIRTHDAY!!! I am so proud of you and so happy for all of your success. You’ve worked so hard and it shows. You absolutely deserve every bit of success and every sprinkle on that cake! I’ll be making one today in your honor 🙂 xoxo
Thanks so much, Whitney! Please do 🙂
Great post – thanks for your faithfulness to inspire. Love this recipe too – anything quick, easy and healthy is perfect! Congrats on 2 years. I think you’ve been a real pro at blogging from the start…up up and away.
Thanks so much, Marsha!
I didn’t know that your blog was only 2 years old! It seems like you have been blogging forever! Happy 2 years! I can honestly say that I always look forward to reading your posts, they are all so interesting and amazing 🙂 This cake looks like heaven, keep up the amazing work!
Haha, thanks so much Bethany! Don’t underestimate yourself- Your recipes are amazing!
Wow I cannot believe your blog has grown and expanded so much in such a short period of time! Tavalodet Mobarak Donyaye Pesareh Bozorgh ;). I have also never made a mug cake before, but thats because my mom insisted on unplugging the microwave and never using it. That was that.
I really appreciate the honesty and integrity you hold behind your blog, and how you will never ever accept sponsorships or promote products if you do not 100% believe in them.
Thanks so much, Niki- It’s been hard work and passion 🙂
Happy anniversary Arman, I love how your blog has grown and I just adore your personality sprinkled in each post! You have me so intrigued, I’ve had many a hockey puck mug cake, not good eats. But this looks fluffy and so.damn.good!
Thanks so much, Sam! 🙂
Happy 2nd year of The Big Man’s World <3 cheers! Anyways, my definition of success is reaching one's potential and not necessarily being a mega superstar–but that would be kind of cool! This cake looks delicious–I'll probably douse it with chocolate chips and peanut butter! 😀
Thanks so much, Cassie- That sounds great!
Happy bloggy birthday to you and ABMW, Arman! I’ve never made a mug cake. Should this be my first? 🙂
I hope so! Thank you, Ashley!
Genuine and real… big thumbs up for that. As always, looks great! Happy 2nd year buddy, keep doing amazing things
Thanks so much, Amy! 🙂