Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze
User Reviews
5
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Prep Time
2 mins
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Cook Time
3 mins
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Total Time
5 mins
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Servings
2 generous mugcakes
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Calories
792 kcal
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Course
Cake
Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze
Description
The Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze is a rich, single-serving dessert that blends melted butter and chocolate chips to create a silky batter. The addition of cocoa powder and brown sugar provides depth and a moist texture, while the yogurt (or buttermilk alternative) ensures tenderness. Cooking the batter in a large microwave-safe mug allows the batter to rise without overflowing, producing a dense and fudgy brownie with a soft crumb.
The vanilla glaze is prepared separately by melting butter and mixing it with confectioners’ sugar and vanilla extract. This glaze is poured over the warm mugcake, adding a smooth, sweet finish that balances the slight bitterness of the cocoa and espresso. The recipe accommodates slight variations such as substituting yogurt with buttermilk and offers an optional espresso boost to intensify the chocolate notes.
This mugcake suits an immediate dessert craving or a quick homemade treat with minimal cleanup. It can be enjoyed on its own or with a small scoop of ice cream or a glass of milk, offering a satisfying chocolate fix without requiring baking in a traditional oven.
Ingredients
Mugcake
- 2 tablespoons butter unsalted
- ¼ cup chocolate chips semi-sweet
- 1 egg large
- 3 tablespoons vanilla Greek yogurt 1/4 cup buttermilk may be substituted and if using buttermilk, omit the 1 tablespoon of water, or plain
- 1 tablespoon water
- 3 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder natural
- 1 tablespoon light brown sugar packed
- ½ teaspoon vanilla extract
- ½ teaspoon instant espresso granules optional (but recommended to boost chocolate intensity; make sure they’re instant so they dissolve. Instant coffee granules may be substituted)
- 2 tablespoons all-purpose flour
- baking powder a little less than 1/4 teaspoon, scant 1/4 teaspoon
- pinch salt optional and to taste
Vanilla Glaze
- 2 tablespoons butter melted, unsalted
- confectioners’ sugar about 1/2 cup
- ½ teaspoon vanilla extract
- cream only if necessary for consistency, or milk
Instructions
- For the Mugcake – Prepare a large mug (at least 14 to 16 ounces) or two smaller mugs by spraying the inside with cooking spray; set aside.
- In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add the chocolate chips and stir with a fork or whisk until melted and mixture is smooth. If necessary, heat for about 10 seconds if your chips are resisting melting.
- Add the egg, yogurt and water (or buttermilk, and omit the water if using buttermilk), sugar, cocoa powder, brown sugar, vanilla, optional espresso granules, and whisk until smooth.
- Add the flour, baking powder, optional salt, and stir until just combined.
- Pour batter into prepared mug(s). Do not fill your mug over halfway full with batter because it will overflow in the microwave. Use two mugs rather than one if you’re on the fence because mugcakes need ample room for expansion because they puff dramatically during cooking.
- For 1 large mug, cook on high power for about 2 1/2 to 3 minutes, or until firm yet springy to the touch. For 2 smaller mugs, cook separately for about 1 1/2 to 2 1/2 minutes, each. For my 1 large mugcake as shown, I cooked for 3 minutes. At the 1 1/2 minute mark, the cake puffed up over the top of the mug by about 1 inch, where it stayed and ‘hoovered’ above the mug for the duration of microwaving. Immediately upon powering off the microwave, the cake fell, by about 2 inches below the top edge of the mug. Your mugcake will deflate considerably while it cools. While it cools, make the glaze.
- For the Vanilla Glaze – In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
- Slowly add the confectioners’ sugar, vanilla, and stir with a fork or whisk until smooth and combined. If necessary to achieve desired glaze consistency, add a splash of cream or milk.
- Pour glaze over the cake(s). It’s amazing how much glaze the cake will soak up so don’t be alarmed if it looks like you have a lot. If you do have extra glaze, it will keep airtight for many weeks in the refrigerator. Mugcakes are best eaten fresh, but will keep airtight for up to 2 days at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2generous mugcakes
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 792kcal | 40% |
| Carbohydrates | 87g | 29% |
| Protein | 19g | 38% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 176mg | 59% |
| Sodium | 263mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 75g | 150% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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