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.
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.
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. 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.
Frequently asked questions
More single-serving desserts
Muffin in a mug Lemon mug cake Keto mug cake Brownie in a mug
Originally published October 2020, updated and republished September 2024
