A quick, rich, deeply chocolatey dessert baked right in your favorite mug. Think fluffy brownie meets personal cake, ready in minutes.
Servings: 6–8 mug cakes
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes
Dietary Notes: Vegetarian
Ingredients
(Without checkboxes, but clean and skim-friendly)
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs
- Whole milk
- Vegetable oil or melted butter
- Vanilla extract
- Chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Arrange 6–8 oven-safe mugs on a baking sheet.
- Whisk together the dry ingredients: flour, sugar, cocoa, baking powder, and salt.
- In another bowl, whisk eggs, milk, oil (or butter), and vanilla.
- Combine wet and dry mixtures until just blended.
- Fold in chocolate chips if using.
- Fill each mug halfway with batter.
- Bake 12–15 minutes until risen and cracked on top.
- Cool for 5 minutes before enjoying.
Additional Notes
- Only fill mugs halfway to prevent overflow.
- Use oven-safe ceramic or stoneware mugs.
- The texture sits between a cake and brownie—soft, rich, and indulgent.
Thesis
This post uses a “recipe-first” structure designed to give you instant access to the full recipe before diving into details, tips, and variations—so you can start baking without the scroll.
Hero Image
A clear visual of the mug cakes rising dramatically in the oven, showcasing the rustic, overflowing charm.
(Your uploaded image would be placed here.)
Brief Introduction
These oven-baked chocolate mug cakes are what happens when you want a homemade dessert fast, without committing to a full cake. I created this recipe after craving something warm and chocolatey late at night—but all I had were basic pantry staples and a few mugs in the cupboard. The result? Tall, fluffy, crackled mug cakes that rise beautifully in the oven and taste like a cross between a brownie and a molten chocolate cake. They’re a quick, cozy treat that works for weeknights, guests, or chocolate emergencies.
Step-by-Step Cooking Guide (Process Photos Optional)
1. Mix Dry Ingredients
Combine flour, sugar, cocoa powder, baking powder, and salt in a medium bowl.
Tip: Sift cocoa if it’s clumpy; it blends more smoothly.
2. Whisk Wet Ingredients
In a separate bowl, whisk eggs, milk, oil (or melted butter), and vanilla until fully combined.
Tip: Room-temperature eggs blend more evenly.
3. Create the Batter
Pour the wet mixture into the dry mixture, stirring until the batter is smooth but not overmixed.
Tip: Overmixing makes the cakes dense—stop once you no longer see dry flour.
4. Add Chocolate Chips (Optional)
Fold in chocolate chips for an extra-gooey center.
Tip: Mini chocolate chips melt fastest and give the best molten pockets.
5. Fill the Mugs
Spoon the batter into oven-safe ceramic mugs, filling only halfway.
Tip: If you fill past halfway, you’ll get dramatic overflow like in the photo.
6. Bake to Perfection
Bake at 350°F for 12–15 minutes. The cakes will rise tall and dome over the cups.
Tip: If the tops still jiggle, give them 1–2 more minutes.
7. Cool and Serve
Let the cakes cool for 5 minutes so the texture sets.
Ingredient Details & Substitutions
Flour
All-purpose flour gives structure.
- Substitute: Use a 1:1 gluten-free flour blend.
Sugar
Granulated sugar sweetens and helps the cake rise.
- Substitute: Light brown sugar for a deeper flavor.
Cocoa Powder
Use unsweetened cocoa powder.
- Substitute: Dutch-processed cocoa will make the cake darker and richer.
Milk
Whole milk adds moisture and tenderness.
- Substitute: Any milk, including oat or almond.
Oil/Butter
Oil makes the cake softer; butter adds flavor.
- Substitute: Melted coconut oil works well too.
Chocolate Chips
Optional but recommended for gooey texture.
- Substitute: Chopped chocolate or a spoonful of Nutella swirled in.
Equipment Alternatives
- No oven-safe mugs? Use small ramekins.
- No baking sheet? Place mugs directly on oven rack, but be cautious of drips.
Recipe Variations & Serving Suggestions
Flavor Variations
- Mocha Mug Cakes: Add 1 teaspoon instant coffee granules.
- Mint Chocolate: Add 1/2 teaspoon peppermint extract.
- Peanut Butter Swirl: Add 1 tablespoon peanut butter into each mug and swirl lightly.
- Spiced Chocolate: Add 1/4 teaspoon cinnamon and a pinch of cayenne.
Dietary Variations
- Gluten-Free: Use a gluten-free 1:1 baking flour.
- Dairy-Free: Use almond milk and vegetable oil.
- Lower Sugar: Reduce sugar to 3/4 cup for a slightly less sweet cake.
Serving Suggestions
- Top with whipped cream or vanilla ice cream.
- Dust with powdered sugar for a simple finish.
- Serve warm with fresh raspberries or cherries.
- Add a drizzle of chocolate or caramel sauce for extra indulgence.
Pairings
- Great with a cup of strong coffee or hot chocolate.
- For guests, serve with dessert wine like ruby port.
Storage and Make-Ahead Information
Storage
These are best eaten fresh, but leftovers can be stored:
- Store cooled cakes in the mugs, covered, in the refrigerator for up to 2 days.
Reheating
- Microwave 15–20 seconds to warm gently.
- Avoid reheating in the oven to prevent drying.
Make-Ahead Tips
- Mix the dry ingredients in advance and store in a sealed jar for instant mug cake prep.
- Batter can be refrigerated up to 4 hours before baking.
Shelf Life Notes
- Texture becomes denser after refrigeration; reheating helps soften.
- Best eaten within the first 24 hours.
Nutrition Facts (Per Serving, Approximate)
- Calories: 290
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 14 g
- Fiber: 2 g
- Sodium: 120 mg
Allergens: Contains eggs, dairy (if using milk or butter). Nut-free unless modifications add nuts.
Frequently Asked Questions
Q: Can I microwave these instead of baking?
A: Yes. Microwave one mug at a time for 70–90 seconds, watching carefully to avoid overflow.
Q: My cakes overflowed—what happened?
A: The mugs were likely filled more than halfway. Use tall mugs and leave room to rise.
Q: Can I make these in ramekins?
A: Yes, just fill halfway and follow the same bake time.
Q: Can I make this without eggs?
A: Yes. Replace each egg with 1/4 cup applesauce or 1 tablespoon flaxseed meal + 3 tablespoons water.
Q: Can I freeze these?
A: Not recommended; the texture becomes gummy.
Optional Personal Story
This recipe started on a cold evening when I needed a fast dessert but didn’t want to deal with washing cake pans. The first test batch overflowed dramatically in the oven—exactly like the photo—which I ended up loving because the overflow created crispy, chewy edges that tasted like brownie brittle. After a few tweaks to the ratios, I perfected a batter that rises tall but stays soft and fudgy inside. Now it’s my go-to “just because” chocolate fix.
Reader Interaction
Do you have a favorite mug you love baking in?
Have you tried any fun mix-ins?
Share your version or modifications in the comments—your ideas often inspire future recipes.
Call-to-Action
If you make these chocolate mug cakes, leave a rating and a comment below.
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Happy baking, and enjoy your warm, gooey chocolate treat.
