This Fudgy Chocolate Mug Cake Recipe Is Like a Hug In a Cup
Just 10 minutes is all it takes to whip up this individual-sized treat that ‘bakes’ up right in the microwave
When I want a simple sweet treat, I mix up this Fudgy Chocolate Mug Cake recipe. It’s so easy and I usually have all the ingredients on hand. Sometimes, I like to mix in chopped nuts, too—a handful of chopped pecans or salted peanuts would both work well here. Another delicious indulgence is our lazy cinnamon roll. And the secret to its fast flavor is that it starts with pancake mix—another ingredient I always keep on hand. For our Fudgy Chocolate Mug Cake recipe, it’s best to use a good quality chocolate chip since the flavor will shine through. I recommend Ghirardelli, and you can mix up your mug cakes with any flavor chip you prefer, from milk chocolate and semisweet to bittersweet.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3/4 cup semisweet chocolate chips, melted
- 1/2 cup butter, melted
- 4 eggs, beaten
- 1/2 cup milk
- 1/2 tsp. almond extract
- 3/4 cup all-purpose flour
- 1/2 cup superfine sugar
- 1 tsp. baking powder
- Whipped cream and cocoa powder (optional)
Instructions
PrintIn medium bowl, whisk together chocolate and butter. One at a time, whisk in eggs, followed by milk and extract. Then, whisk in flour, sugar and baking powder. Divide evenly among 6 (8-oz). microwave-safe mugs.
Microwave 11⁄2 min. or until puffed and cooked through in center. Cool slightly. If desired, top with whipped cream and sprinkle with cocoa powder.
Easy variation: Make it minty! Sub in peppermint extract for the almond; top with crushed starlight mints.
Nutrition
- Calories: 460
- Fat: 27 grams
- Sat. fat: 16 grams
- Protein: 9 grams
- Carbs.: 50 grams
- Fiber: 2 grams
- Chol.: 165 mg
- Sugar: 35 grams
- Sodium: 150 mg
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