When you are in need of a quick chocolate fix, this Double Chocolate Muffin in a Mug is precisely what you need! This 5-minute dorm-style, rich and moist chocolate cake should be in every serial chocolate lover’s repertoire!
This muffin in a mug can be enjoyed any time of the day. Make it as a quick energy-boosting morning treat, a sweet snack with your fave tea or coffee in the afternoon, a dinner dessert, or a chocolatey midnight snack.
Quick and Easy Chocolate Mug Cake
A lot can be said about decadent cakes made with precision and care. They are absolute baking pieces of art that we can’t live without. I’m in love with Red Velvet Cake and Moist Chocolate Cake as much as the next person.
However, being true to my goal to make desserts accessible to everyone, I aim not only to simplify dessert-making but also to make quick and humble treats as delicious as possible. And what can be simpler than a Mug Cake, right? All you need are 8 pantry baking staples, a mug, and a microwave!
But forget about dry, eggy mug cakes, though; this microwave mug cake recipe will be the best you will ever have! It is moist, creamy, and doubles up on chocolatiness! A labour of love, it is not, but that is what makes me a staunch supporter of this lowbrow chocolate masterpiece!
Double Chocolate Muffin in a Mug
If you looked at these ingredients before and immediately think about electric mixers and an oven, then you are in for a pleasant surprise. Think along the lines of a fork and a microwave, and if you have those, which I am sure most do- then you are ready to make this!
- Brown sugar: using this will make your muffin in a mug sweet and moist. Brown sugar also contains molasses which gives it a deep caramel flavour that complements chocolate really well.
- Can I use granulated white sugar? Yes, you can. However, note that the chocolate cake might not turn out as moist but would still be delicious nonetheless.
- Milk: I used whole dairy milk for this recipe. The fat content will help in making the cake moister and softer.
- Can I use dairy-free milk? Of course, the best vegan milk for baking are soy, almond, and oat milk. You can choose any of these.
- Can I use water instead? Yes, most cakes use water instead of milk. Using water will make the cake slightly lighter.
- Canola Oil: using oil make baked goods stay moist and fresh longer. I also find them to have better texture than using butter. I don’t recommend using olive oil as it will give the cake an odd flavour.
- Can I use other oils? Pick any neutral oil like grapeseed, corn, canola, or safflower oil.
- Can I use butter or margarine? If this is what you have, then yes, you can! I also love making cakes with them every now and then because they add great flavour.
- Vanilla Essence: This is an optional ingredient, so do not fret if you don’t have it. However, it adds a delicate flavour and aroma to the mug cake, making it even more enticing.
- Flour: I used plain or all-purpose flour as they are versatile and good for baking.
- Can I use gluten-free flour? Yes, you can sub it in equal amount.
- Can I use cake flour? Using this will result in your cake having finer crumbs and more rise.
- Cocoa Powder: Use a good quality brand of unsweetened and natural cocoa to make your mug cake extra rich and tasty!
- Can I use Dutch-processed Cocoa powder? Yes, you can. It does not have a concentrated chocolate taste like natural cocoa and is less sweet. But it should still turn out okay; just add more chocolate chips!
- Baking Powder: acts as the leavening agent to give your muffin a boost when baking.
- Can I use baking soda? You can substitute ½ tsp of baking powder with ¼ tsp of baking soda. You can also leave it out entirely and replace the plain flour with self-rising flour.
- Chocolate Chips: I mixed half in the batter and the remaining half on top. The perfect double chocolate mug cake to satisfy your sweet tooth.
- Can I use chocolate bars? Of course, just break them into tiny pieces and use a peeler to make chocolate shavings.
How to Make Double Chocolate Muffin in a Mug
No need to get your apron and mittens on for this one. You can do it even in your pajamas deep in the night when you crave a sweet midnight snack!
- Stir brown sugar, milk, oil, and vanilla in your prepared mug until well combined. Then add cocoa powder and baking powder. Continue mixing until the batter is smooth.
- Add half the chocolate chips in the batter and mix, then sprinkle the rest on top.
- Place in the microwave and set the timer to 1 minute. If you need more time, heat in 10-second intervals until the cake is cooked through.
Tips and Reminders
- Make sure you are using a mug clearly labeled as microwave-safe. It should be 350 mL or 12.5 oz. capacity or larger for this recipe. Choose a mug with a handle for easier handling.
- If your cake starts to overflow, stop the microwave and let the cake sink down, then resume cooking in intervals.
- Poke the center of the mug cake with a toothpick or fork to check if the cake has set and is fully cooked.
- Do not overcook the cake as it will turn hard and rubbery.1 minute will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than standard microwaves, reduce the power to 80%. When in doubt, a slightly undercooked cake is far better than an overcooked cake!
- Make sure to let it cool down for a minute before enjoying a spoonful.
- Make this microwave cake extra special by adding a scoop of ice cream or whipped cream on top!
- Make it fun and festive by adding colourful sprinkles on top.
- You can also add some chopped nuts to give it a crunchy texture and more flavours.
- Add a dash of elegance by placing sliced strawberries or berries on top.
FAQs for Double Chocolate Muffin in a Mug
Can I make this ahead and store it in the fridge?
- I recommend eating the mug cake while it is fresh. It isn’t designed to keep well.
Can I make a mug cake in other flavours? Of course, you can also try my Oreo Mug Cake, Red Velvet Mug Cake, Apple Crisp in a Mug, Funfetti in a Mug, and my Chocolate Lava Mug Cake version. This holiday season, make some Gingerbread Mug Cake for the kids! They will love it.
- 2 tbsp brown sugar
- 2 tbsp milk
- 1 tbsp canola oil
- 1/4 tsp vanilla essence (optional)
- 2 tbsp plain flour / all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- 2 tbsp chocolate chips, divided
- In a large microwave-safe mug (350 mL / 12.5 oz capacity or larger), stir together brown sugar, milk, oil and vanilla until well combined. Add flour, cocoa powder and baking powder and stir together until smooth and shiny.
- Stir 1 tbsp of chocolate chips through the batter. Sprinkle the remaining 1 tbsp of chocolate chips on top.
- Microwave for 1 minute (based on an 1100 watt microwave) or until the cake has risen well. You can stick a fork through the centre of the cake to see if it is cooked through. Microwave in further 10 second bursts if needed but be very careful not to overcook! Serve with ice cream, if desired.
- I recommend eating the mug cake while it is fresh. It isn't designed to keep well.
Substitutions & Tips
- Oil: you can use any type of vegetable oil. I don't recommend using olive oil as it will give the cake an odd flavour. You can also substitute oil with an equal amount of melted butter or margarine.
- Sugar: you can substitute brown sugar with regular white sugar. The brown sugar just keeps it a bit moister.
- Baking powder: you can substitute ½ tsp of baking powder with ¼ tsp of baking soda. You can also leave it out completely and replace the plain flour with self-raising flour.
- Why did my cake overflow? If your cake overflowed then you are using a mug which is too small. Use a mug which is at least 350 mL (12.5 oz) or use a small microwave-safe bowl. If your cake starts to overflow, stop the microwave and let the cake sink down then resume cooking.
- Why is my cake hard and rubbery? It is likely that you have overcooked the cake. 1 minute will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. When in doubt, a slightly undercooked cake is far better than an overcooked cake!
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 24.8gSaturated Fat: 7.6gTrans Fat: 0gUnsaturated Fat: 0.8gCholesterol: 10mgSodium: 254.8mgCarbohydrates: 49.1gFiber: 4.9gSugar: 41.6gProtein: 5.5g