Chocolate Mug Cake

Name: Chocolate Mug Cake
Prep time: 2 min
Cook time: 1 min
Total time: 5 min
Yield: 1 extra-large serving
Ingredients: 2 tablespoons white whole wheat flour; 2 tablespoons unsweetened cocoa powder; ¼ teaspoon baking powder; ⅛ teaspoon kosher salt; 3 tablespoons milk; 2 tablespoons nonfat plain Greek yogurt; 1 ½ tablespoons pure maple syrup; 1 tablespoon peanut butter; 2 tablespoons dark or semisweet chocolate chips; Optional toppings for serving: vanilla frozen yogurt

User Reviews

0

0 reviews

Unrated

Prep Time
2 mins
Cook Time
2 mins
Total Time
5 mins
Servings
1 extra-large serving
Calories
409 kcal
Course
Dessert
Cuisine
American

Chocolate Mug Cake

Iris Warren

Report

The BEST Chocolate Mug Cake recipe. Moist, gooey, and made with simple healthy ingredients. It cooks in just 90 seconds and works every time!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons white whole wheat flour or GF 1:1 All Purpose Baking Blend
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
⅛ teaspoon kosher salt a good pinch
3 tablespoons milk any kind you like (I used unsweetened almond milk)
2 tablespoons nonfat plain Greek yogurt use nondairy yogurt to make dairy free; I haven't tried mashed banana or unsweetened applesauce but think this could work too
1 ½ tablespoons pure maple syrup
1 tablespoon peanut butter almond butter, or other nut butter of choice
2 tablespoons dark or semisweet chocolate chips for an extra fudgy cake, add 1 additional tablespoon
Optional toppings for serving: vanilla frozen yogurt nonfat vanilla Greek yogurt, whipped cream, extra chocolate chips, a dollop of extra nut butter

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In the bottom of a 12-ounce microwave-safe mug, stir together the flour, cocoa powder, baking powder, and salt.
Add the milk, Greek yogurt, maple syrup, and peanut butter. With a fork, stir until smoothly combined. Stir in the chocolate chips.
Place the mug on a paper towel in the microwave to catch any drips. Microwave on HIGH for 90 seconds, just until a toothpick inserted near the edge comes out with a few moist crumbs clinging to it. The center will be batter-like and molten. Do not over microwave or the cake will be dry. It may take a little experimenting, depending upon the power of your microwave and width of your mug. Wider mugs will cook more quickly, while taller, narrower mugs may need a little more time.
Let cool at least 3 full minutes (the cake will continue to cook a bit as it cools, and the cake will be very hot). Add any desired toppings. DEVOUR.

Notes

The exact cook time of the chocolate mug cake may vary based on the power of your microwave. Mine is 1000 watts. It will also vary based on your coffee mug. Taller, narrower mugs may need a bit more time, while wider mugs may need less. (I developed the recipe in this 12-ounce coffee mug).
TO STORE: Microwave mug cakes are meant to be enjoyed the day they are made, so I cannot offer tips for leftovers. You could try reheating any leftovers in the microwave, but I think the cake would dry out, so at that point, I'd recommend embracing the easiness of this recipe and making a fresh one.

Nutrition Information

Show Details

Serving 1extra-large mug cake Calories 409kcal (20%) Carbohydrates 59g (20%) Protein 11g (22%) Fat 19g (29%) Saturated Fat 8g (40%) Cholesterol 5mg (2%) Fiber 9g (36%) Sugar 34g (68%)