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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
OMG!!! This is delicious! I was watching a cooking contest & they were making cupcakes and I NEEDED cake. This hit the spot perfectly! I made up a little frosting with about a tbsp of light cream cheese, a few drops of vanilla, and a packet of stevia and it was exactly what I wanted. Definitely going into my “keepers” file!
Hi Stacey! Thanks so much for the feedback- This makes me so happy and that frosting sounds PERFECT!
Looking for something healthy but sweet and came across this on Pinterest. My husband and I shared this, which will never happen again. Next time, we each get our OWN bowl! This was simply amazing and quite honestly better than any store bought cake mix. I would love to make this as a full size cake sometime but I’m not quite sure how much to up the ingredients. I did have to cook mine a bit more in the oven than 10-12 but that’s probably because my oven is almost 30 years old. I did do one small deviation — I used more than a pinch of cinnamon because I love the stuff but everything else was exactly as written. Sprinkles are NOT optional – that’s what makes it fun. 🙂 Thanks again for sharing – I hope to come across many more healthy desserts that tastes as wonderful as this.
Oh wow- CJ, thank you SO much for the feedback- I’m so glad you enjoyed it- There will be many healthy desserts in my upcoming cookbook!
It finally clicked that I could use my glass mixing bowls for mug cakes! And so I made this Monday! The instructions don’t say when to add the vanilla extract, so I mixed it in with the wet ingredients. It also doesn’t say when to add sprinkles, so I figured they went in with the dry ingredients. My did that yield an ugly cake! lol Tasted fine, though. I had to microwave it for close to 3 minutes to get it to seem cooked, though it was still soggy along the edges. I didn’t mix the first one enough, so there was a rather eggy/French toasty taste to it. The second one, where I threw sprinkles on top and swapped cardamom for the cinnamon, turned out way better! This is verging on more work than it’s worth, but isn’t quite there. I expect to make more mug cakes. I particularly like this recipe ’cause I have all the ingredients. I don’t have to go out and buy a bunch of crazy ingredients! Thanks so much for the recipe!
No worries- Glad it worked out well 🙂
This is perfect! Love the mix of coconut and almond… Almond gives it substance and coconut fluffs it up! Been looking for a recipe like this. Thanks!
YES! 😀 That’s great to hear, Stacy! 🙂
Happy Blogiversary! 🙂 Love this recipe! Can’t wait to make it! Thanks!
Thanks so much, Sammi 🙂
O…….M……G! This cake IS delicious! And fast (oven version)! And guilt-free! AND I can make this every day!!! Wow, I am really impressed with this recipe. The coconut enhances the vanilla flavor and it has just the right amount of sweetness. Note – I had to substitute regular milk for the vegan milk because I forgot to buy it from the store – this required a slightly longer baking time in the oven (approx 12 min more), but that was okay…the result was worth waiting a few extra min. for!! 🙂
Thank you SO much for letting me know, Bonne- That means a tonne! Glad you enjoyed it 🙂
Make this delicious mug cake last night and it is a keeper! I think the sprinkles I used made my batter turn pink when I mixed them in but it was delish! I will definitely be making this again.
Thanks so much again, Linda! I asked the baking supplies store and they told me the bigger ones don’t make them run so much- I never knew that! haha!
This looks awesome Arman! I never use our microwave, since I grew up with a mom who preached that they cause cancer, but the thought has always stuck with me! I’m definitely going to pin this for later though (and make the oven version). Such a great treat!
Thanks so much, Lauren- Enjoy 🙂
I have made this twice already, using chocolate chips instead of sprinkles. It is soooo good and completely takes care of my craving for a cupcake. Now, because I am relatively lazy in the experimental cooking department, I challenge you!!!! How about a lemon one with some healthy creamy white glaze/frosting, like that delicious Starbucks lemon pound cake?? Also, a yummy Carrot spice version with raisins and a cream cheese frosting?????? Are your taste buds standing at attention?
YES. Annie, challenge accepted. In fact, I MAY have been working on your first suggestion 😉 The carrot cake version is in my e-book I’m working on 🙂 Which version of this did you try 🙂
Our 2 year blog birthdays are in the same week! Congrats!! 🙂 I love the sprinkle cake to celebrate. Sprinkles are always a winner.
Thanks so much 🙂 We’re so cliche haha 😀