Friday, March 30, 2012

the best chocolate mug cake. no seriously.


I have been collecting/hoarding "mug cake" recipes for years now and have tried a bazillion of them. Seriously. Years. I have folders full of them online and in real life. They seem like such a brilliant idea, except they are so often rubbery and disappointing. They almost always contain a whole egg which seems seriously problematic to me... I mean an entire batch of cupcakes has one or two eggs in it-- why would one small serving need a whole egg? It makes the cake way too spongy. However using an 1/16 of an egg isn't practical so I started looking specifically for egg-less mug cake recipes. I found one on a health blog of all places... and proceeded to disregard most of the proportions completely, increasing the fat and decreasing the sugar significantly. It was almost perfect, but still a little dry. Then I had a stroke of genius. I buried a spoonful of peanut butter in the batter before I cooked it. The peanut butter becomes molten with cooking and makes the cake super moist. Then I tried it with caramel sauce (mine was homemade but tj's has a nice salt caramel sauce that I've used as well) also awesome. Strawberry jam. Yum. If you wanted to be really crazy you could put a spoonful of nutella in there. Peanut butter is still my fav, but I like the option to change it up and experiment. Speaking of which. I most often make this cake with almond milk. It started because I was out of milk and it was my only option. (I make almond milk all the time- its so good) I'm not sure if it's my imagination or not, but I've convinced myself that the almond milk in this recipe tastes better than regular milk although it works fine with both. I've also tried buttermilk with didn't seem to alter the flavor at all so being as its more expensive I don't bother with. I've substituted brown sugar and maple for the white sugar with no noticeable effect, and frequently sub barley or whole wheat flour for the AP. (Often half and half, although a full swap works fine) A pinch of cinnamon is nice, I didn't find vanilla altered the flavor much. I've tried olive oil in place of the veggie and again I didn't think it was worth the expense. Don't leave the pinch of salt out it's key. I should also mention that this cake is small. It's more like half a mug. You can double it and I have, but I find this to be exactly the amount I want to eat when I come home from work late at night exhausted and in need of warm cake. Mmmm warm cake. This and a glass of red wine is pretty much the best pb& j ever. I always make it in my goofy piglet mug which is child sized. (No idea where it came from now that I think about it...) but it would also fill a ramekin nicely. If you double it remember to cook it a little longer. It's also not very sweet which I prefer, especially with the sweeter fillings, but feel free to increase the sugar to taste.



Chocolate Peanut Butter Mug Cake


2 tablespoons flour (I often use 1 T AP and 1 T barley flour)
2 teaspoons of sugar (or to taste)
2 teaspoons unsweetened cocoa powder

1/4 teaspoon baking powder

Pinch salt
2 tablespoons milk (or almond milk, my fav.)
1 tablespoon oil

handful of mini chocolate chips

1 Tbs peanut butter (or caramel, jam, nutella, almond butter, etc)

In a small mug combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don't get pockets of dry flour. Mix in the chocolate chips. Drop the peanut butter into the chocolate mix and push it down to submerge.
Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets. (In my microwave its 1:04 exactly.)

114 comments:

Anonymous said...

This is delicious! Definitely the best mug cake I've tried. I ran out of cocoa, so I used a table spoon of hot cocoa mix instead and a spoonful of nutella n the middle. If I want to double the recipe, how long should I microwave it for?

Jessie said...

Thanks! It took me a lot of bad cakes to get here. Microwave times vary so much that you'll have to experiment, but in mine it was more like two minutes for a double batch. I admittedly have an old slow microwave though.

Anna said...

this is honestly the best mug cake recipe I've come across - simple (how much do I love the fact that I don't have to split a beaten egg in half to make it?!), fast (59 seconds to awesome), and amazing taste and texture! I had it with ice cream but next time I might try red wine :)

Anonymous said...

I usually don't comment on recipes, but this is awesome! If there had been more I would have had seconds. Good thing there wasn't!

SPKarenO said...

DELICIOUS!

I made one about a month ago and thought I'd never try a cake in a mug recipe again. Now that I've had a yummy one, I think I over-cooked the first!

I made these for my kiddos, minus the peanut butter and added a drizzle of Hershey's syrup before (and after) cooking it! YUMMY!!

SPKarenO said...

DELICIOUS!

I made one about a month ago and thought I'd never try a cake in a mug recipe again. Now that I've had a yummy one, I think I over-cooked the first!

I made these for my kiddos, minus the peanut butter and added a drizzle of Hershey's syrup before (and after) cooking it! YUMMY!!

Anonymous said...

Just made one. Really good. Thinking of trying yogurt milk next. Looks like your are in Taiwan. We are living in Neihu just outside Taipei

Lauren said...

Way better than others I've tried. I used a tablespoon of sour cream + a table spoon of water instead of milk. Then I used a packet of ht cocoa (land o lakes has delicious flavors) instead of cocoa & chocolate chips. I loved the suggestion of using nutella - so good!!

Jisha said...

My first attempt making a Mug Cake was a failure. The result was a spongy cake with a horrible eggy taste.
I tried your recipe since it was eggless and it came out well. I skipped the chocolate chips but the texture was good.

Lindsey said...

This looks devine. I'm so making tonight. Do you know how many calories by chance? Or a ball park?

Anonymous said...

I NEVER post comments on anything but I need to preach to people about how delicious this was. i used brown sugar, soy milk, and nutella as substitutions and it still came out amazing. I think the nutella center maybe have been too much for me though so next time I'll either skip it or make the portion smaller but wow. EVERYONE NEEDS TO TRY THIS

Anonymous said...

Do you think it would work if you use apple sauce instead of te oil? Less fatfor sure...

Anonymous said...

The best ever mug cake recipe!
And I have also tried many that were semi-hit and major miss. This will be my go to from now on.

Anonymous said...

I didn't have any cocoa so I just used a (big) spoonful of nutella instead, it's a little but mushy but still tastes amazing!

Jessie said...

@jisha- I would up the sugar a little if you leave the chips out. @lindsey I don't know about calories but it started as a healthy recipe so I like to tell myself its good for me. @Anonymous I have never tried apple sauce but I don't see why it wouldn't work. Let me know how it is!

Tess said...

This was yummy. Goodness knows what the texture should be like, but even if it isnt fully cooked and a little gooey, its not like it will do any harm as there is no egg in it! I actually forgot the oil, but it was still lovely :) Nice one!

Cat said...

Best mug cake I've ever had! The taste and texture is perfect and it's just the right amount. For my filling I mixed some instant espresso (left over from a recipe for coffee cupcakes) in with my Nutella to make a mocha filling. Totally delicious!

Jaime said...

I didn't have oil so I subbed 1 tbsp of melted butter, and I used PB2 and 1/2 tbsp water instead of normal peanutbutter. I only had whole wheat white flour, so that's what I used. It came out lovely. Light texture- perfect flavor. I'd make it again.

nzindie said...

Hi Jessy, have you had any luck with flavors other than chocolate? I have one daughter who won't eat chocolate but I've tried making spice, and berry, and other flavors and they haven't worked at all. My other daughter has loved making a cake similar to yours since she was about 3 :) This is her :) http://www.youtube.com/watch?v=Dn8acaAwWnQ

Debbi@Texas said...

Just tried this with variation. I am lactose intolerant so added water instead of milk; just fine. Also added a bit of cinnamon; love. When finished, a dollop of frozen fat free Cool Whip adds a feel of ice cream for me for a nice snack

Anonymous said...

aI was doubtful at first, but this was so yummy! I didn't have any cocoa powder, so, I just ground up some semi-sweet chocolate. I definitely think it would be better with the cocoa powder, but in a pinch, the chocolate worked pretty well. Thanks for a yummy recipe!

Anonymous said...

Best mug cake recipe ever! Thanks!

Anonymous said...

Insanely good... I added in some nutella instead of peanut butter! Yummy...

Anonymous said...

Oh my god. This tastes better than a normal chocolate cake! I used coconut flour, stevia instead of sugar, and a little drizzle of honey as I omitted the nut butter. So so so good, and its not THAT bad! I'm in love :)

Anonymous said...

not sure if i did it wrong or what but i didnt like it that much maybe i will try with more sugar or something

Anonymous said...

Tried this tonight - hubby and I liked it very much. Do you have a version for yellow cake that does not involve an egg? Thanks!

Anonymous said...

Tried this tonight - hubby and I liked it very much. Do you have a version for yellow cake that does not involve an egg? Thanks!

Rosann said...

You weren't kidding when you said best chocolate mug cake recipe! It really is! Thank you!

Rosann said...

You weren't kidding when you said best chocolate mug recipe! It really is! Thank you!

Anonymous said...

This is an incredible mug cake!

Anonymous said...

So so good, tried so many mug cakes before and this is by far the best! Mmmmmhmmm

Anonymous said...

Ooooo, I am enjoying this every night. I add 1/2 teaspoon apple cider vinegar to help the baking soda. For Mayan Chocolate End of the World mug cake, up the cocoa to 1 Tablespoon and add pinches of cinnamon and ground chiles yummy! (note - not chili powder which is a spice mix, but ground red chile like chipotle.

Jessie said...

I made this the other day, and it was AWESOME! I used mint chocolate chips in mine, and a glob of homemade strawberry jam for a filling. It was SOO amazing!!! :)

Anonymous said...

This is so yummy! I actually botched and forgot to add the baking powder so mine didn't rise but instead of cake I got a fudgy warm nutella brownie. Yum!

Anonymous said...

this was sooooooo good!!! it was warm and soft, just awesome! i added a spoonful of fudgeto the middle and it made it like a molten lava chocolate cake! looove!

apdimples said...

So I didn't have baking powder, and used baking soda and cream of tartar instead. ...Yeah, it didn't really raise. Haha. I need to go shopping before I try again.

BUT the flavor was AMAZING. I loved the melted peanut butter and chocolate chips. So tasty.

Thanks for the recipe!

Anonymous said...

WOW!! Thanks I have been looking for a good mug cake recipe, and this is it! I modified it a bit for my taste and it is delicious!!!

Jen said...

This truly is the best mug cake I've made! Thank you x1000 for this. Some nights, like tonight, I need a little chocolate. I actually made a second one :)

Anonymous said...

Great i used a reese cup inplace of the peanut butter and added a little vanila

Korena said...

This absolutely hit the spot, and the recipe worked perfectly. I nixed the PB and added extra chocolate chips and it came out nice and chocolaty. I doubled the sugar and would recommend a pinch of espresso powder (or maybe replace some/all the milk with coffee) to boost the chocolate flavour. Thanks for sharing! definitely on the "make again" list :)

Paige said...

craving a hit of chocolate, i made this tonight with mixed results. i didn't have any chocolate chips so i increased the amount of cocoa. this meant that despite having the perfect texture, it wasn't sweet enough. this was fixed with a helping of ice cream. next time i'll be sure to use choc chips. thanks for the recipe! :)

Anonymous said...

Ahhh should have listened to you. When you said it was small, I got greedy and doubled the recipe. WAY too much cake. But freaking delicious, thanks!

angela.nguyen2491 said...

Thank you so much for this recipe, I've tried many microwave cake recipes, since the oven in my house is so old that the numbers faded away, and so I couldn't trust it to bake any kind of cake (I just rented the house as a student), and this one works out the best. I love the taste so much!!! I just have one question: I usually use self-rasing flour, should I still add baking powder?

angela.nguyen2491 said...

Thank you so much, I've tried a lot of microwave mug cake recipes but this one works out the best. The cake is so moist and the taste is awesome. I justhave one tiny question: I usually use self-raising flour, so should I still add the baking powder?

Anonymous said...

This is SUPER good and I like that it is half the size of other mug cakes. The calories are just right for one person to indulge. I love this with a small scoop of Ice Cream on top of the warm mug cake!!

Anonymous said...

Best I've tried.

Anonymous said...

My little one loves it. I wonder if I can make into cupcake version.

boshiboshibom said...

This was surprisingly bitter, I added all the proper amounts but substituted soy milk and nutella instead of milk and peanut butter. It was delicious with ice cream though! Maybe next time I will melt the nutella and chocolate chips a little before adding everything else.

Anonymous said...

How do I know that the cake is ready????

Anonymous said...

so freaking good!! i've made a couple of mug cakes before and this is by far the tastiest yet healthiest one (though i did add BOTH nutella and peanut butter hehe)

Anonymous said...

Do you need oil?

Donna Smith said...

Just stumbled across this recipie, tried it and love it... about to make another one!
As achocolate loving, egg allergy sufferer this sort of recipe is a massive lifeline.
Thank you!

Anonymous said...

Did not like, maybe it cooked too long???

Anonymous said...

This was so good! So simple, and makes a good portion. I ran out of cocoa so just left it out and added a squirt of lemon juice, and honey in the middle. Yum!

Coryn said...

I was having a crazy chocolate craving and this was great! In response to someone's question, and for my own curiosity, I used an online calorie calculator. It estimated ~520 calories for the mug. (eep!) I'm going to tell myself that it's a high estimate just so I feel better lol. Anyway, thanks for the recipe! I'm pinning it and will be making it again!

Leah Douglas said...

I know I'm late, but this is revolutionary.

Leah Douglas said...

I know I'm late, but this is revolutionary. I've made it three times now, and I flip out about how delicious it is every time.

Marie said...

Just made it and ate it. Seriously good. Thanks for the recipe. It was 1 minute exactly in my microwave. I used hemp milk, nutella and bread flour. I don't bake but use my bread machine 3 times a week.

Jenifer Cros said...

I totally agree that making mug cake vegan is a great move. My son is allergic to eggs and we bake vegan all the time. I was planning to modify a cake or muffin recipe to make in a mug and was pleased to see that you'd already done the math for me. Thanks!
Breville Smart Oven

Kate said...

This is the best I've had, too. Thanks! I used white chocolate chips, no cocoa powder since we don't have any, and 3 tsp. sugar.

Chef Ivy said...

I just made this and substituted Trader Joe's gluten free AP flour equal part for the flour in the recipe and apple sauce instead of oil. Also left out the chocolate chips and peanut butter and doubled the sugar. I'm going to tweak it a little more but it's a good starting point for a gluten/egg free chocolate cake.

Anonymous said...

Craving a late night fast chocolate snack, hit on this recipe first and it was perfect, moist and not too sweet, I used all whole wheat flour, vanilla almond milk, and a spoonful of blackberry jam in the center, thanks for the recipe

Svetlana said...



this cake was incredible ! thank you so much, it literally took me 2 mins to make, the comments speak for this recipe. Thank u.

Camille said...

This is definitely the BEST mug cake ever !
I used Nesquik instead of cocoa powder but was still really good :) thank you for that recipe !!!

Ivy said...

This is great! I was tempted to double it, and when I got it out of the microwave I wished I had, but it was pretty rich and I didn't want any more after I was done with it. So easy and delicious- trying applesauce next time in place of the oil. :)

Anonymous said...

you don't really need to change the cooking procedures just heat same amount of time

Anonymous said...

So, we don't keep chocolate chips in the house (hello, I'd eat them) but we DO have tons of tins of high-quality Austrian cocoa powder. Drinking cocoa, aka hot chocolate, not baking cocoa. It's got the richest flavor of any hot cocoa I know so I thought: Why not try it?

I doubled this recipe in a little bowl for my and my husband and swapped/subbed:

4-6 Tbsp hot cocoa powder
a drizzle of chocolate syrup in the batter
I used peanut oil for flavor (yum)
and a tiny bit of vanilla extract

Result: delish!

The first time I made it, I put it in a glass bowl and did 45 sec, then 15 sec, then 15 sec. The second time, I put it in a ceramic bowl and did 1:15 the first time. The first one was good… but the second one was REALLY good.

Anonymous said...

Wow this is so good! I didn't have milk of any kind so I used water instead and it was still absolutely delicious! I think because the peanut butter has fat in it it wasn't totally necessary for the milk. Anyway, thanks!

iBoy said...

This introduced me to Nutella cake... I'm never turning back 0_0

Anonymous said...

very good, but note it is much smaller than regular mug cakes. I used vanilla almond milk and it came out well.

Anonymous said...

Wow. Best mug cake and easiest mug cake I've ever had. It was so easy, in less than two minutes I had all my ingredients. I'm allergic to nuts, so I used a bit of strawberry yogurt instead of the peanut butter, DELISH! I also tried another with maple syrup in place of the peanut butter, also amazing. Added a little vanilla ice cream and it was wonderful. This just tasted like yum.

Cynthia Wangsajaya said...

Miss!!! Thanks for your great recipe! I have made this and it turns out really well... although i don't have any baking powder so the cake don't puff out.. the taste is still great.. it tastes like chocolate brownies!!!

Anonymous said...

Miss!!! Thanks for your great recipe! I have made this and it turns out really well... although i don't have any baking powder so the cake don't puff out.. the taste is still great.. it tastes like chocolate brownies!!!

Unknown said...

Love this! I used half almond meal & half all-purpose flour. I also used 1 tbsp melted butter instead of oil. I doubled the sugar, but used organic coconut palm sugar instead of white. I used crunchy peanut butter in the middle, just because I prefer it to creamy. It only took 56 secs to cook. Then, I topped it with a bit of chocolate syrup since I didn't have chocolate chips to mix in. Fantastic for a serious chocolate craving & no motivation to bake. :) some vanilla also probably would have been good...

Liss said...

Your post & Photo has been reposted here:

Offending URLS: http://www.keyingredient.com/recipes/471513569/the-best-chocolate-mug-cake-no-seriously/

I thought you might like to have it removed to prevent copyright theft!

Anonymous said...

yum yum! Thought i would never try a mug recipe again.. but now i know this one is a hit!

Anonymous said...

Yummm satified my craving. I tried like many other mug cake recipes but this one was my favorite it looked like a cake and tasted like one too.

cla said...

FYI - substituting 1 Tbsp applesauce in lieu of oil works just fine :) Just be sure to not overcook!!!

Wooligan said...

For me 1:10 the mix is so great and it looks really good on a plate, I'm going to taste it right now ! Thank you for your recipe

Anonymous said...

I've tried many mug cakes and this is by far the best.
Truly amazing with the almond milk and peanut butter surprise. Fantastic late night treat !!!

Anonymous said...

My Daughter loves the chocolate cake and my favourite variation is to leave out the cocoa, swap 1 tblspn milk for OJ and add some orange zest. With the choc chips, this is a fantastic choc orange flavour. I get a better result with an extra 1/2 tblspn of flour.

Anonymous said...

Great recipe! I used cocoanut oil and chocolate almond milk. Had to add a bit more milk because the oil was more solid but it was delicious!

Anonymous said...

AMAZING!!!! SOOOO GOOOD and the amounnt was just right. It was not too sweet and the texture was perfect :)

Anonymous said...

Best cake in a mug I've EVER had!

Anonymous said...

I had never made a mug cake before, I just made one using this recipe and nutella. Took 1 minute in the microwave and it was amazing! Made one for my housemate and she also thinks it was amazing! Very tasty and quick - thank you!

Carrie said...

Yes, this cake in a cup is the best I have tried! The only "caveat" is that I have to be in the mood for peanut butter, but as I'm usually ALWAYS in the mood for peanut butter, that's not usually an issue! ;) Thanks for the recipe!

Anonymous said...

I tried anoth mug cake recipe before and it turned out rubbery and gross. This one is absolutely delicious, and the portion size is reasonable. I used raspberry jam as I don't care for peanut butter; it was really good.

Anonymous said...

I tried anoth mug cake recipe before and it turned out rubbery and gross. This one is absolutely delicious, and the portion size is reasonable. I used raspberry jam as I don't care for peanut butter; it was really good.

Anonymous said...

I tried anoth mug cake recipe before and it turned out rubbery and gross. This one is absolutely delicious, and the portion size is reasonable. I used raspberry jam as I don't care for peanut butter; it was really good.

Anonymous said...

I tried anoth mug cake recipe before and it turned out rubbery and gross. This one is absolutely delicious, and the portion size is reasonable. I used raspberry jam as I don't care for peanut butter; it was really good.

Anonymous said...

I tried anoth mug cake recipe before and it turned out rubbery and gross. This one is absolutely delicious, and the portion size is reasonable. I used raspberry jam as I don't care for peanut butter; it was really good.

Anonymous said...

I tried anoth mug cake recipe before and it turned out rubbery and gross. This one is absolutely delicious, and the portion size is reasonable. I used raspberry jam as I don't care for peanut butter; it was really good.

Anonymous said...

I tried anoth mug cake recipe before and it turned out rubbery and gross. This one is absolutely delicious, and the portion size is reasonable. I used raspberry jam as I don't care for peanut butter; it was really good.

Anonymous said...

Coconut oil also works well with this!

Anonymous said...

Coconut oil also works well with this!

Anonymous said...

Coconut oil also works well with this!

Anonymous said...

Coconut oil also works well with this!

Jessica said...

Finally!!! A blog post worth losing my comment virginity to. You almost shouldn't be allowed to share this recipe. It's simply too good, and far too convenient. I just ate four of them..... What a disaster.

Anonymous said...

YUMMY!!! I've tried making many variations of mug cakes before but more than often they fail to satisfy me. Either too spongy or hard as a rock. This recipe doesn't require and egg AND it makes the perfect,moist chocolate cake.

Anonymous said...

this was really yummy, even though I used hot chocolate mix instead of cocoa and skipped chocolate chips. ! :)

P.S. if your not doubling the recipie start off with 25-30 sec.

Brooke said...

Just made this for the first time tonight. Loved loved loved it! :)

Courtney Roy said...

Yumm! This is sooo delicious, thanks so much for the recipe!

For anyone who is wondering this entire recipe is 346 calories! If you doubles it then it would be 692 calories.

Hehe it's so delicious, the calories don't even bother me!

Gloria Njagah said...

And i am won over. Didnt have any Nutella so threw in a tspn of honey,used 2 tspns sugar, added 1.5 tspns instant coffee for a diff flavour. Found the batter a bit too dry (may have overheaped my tbspns of flour) so used 3 tbspns milk.
Result - My goodness, I cant get enough of this cake!

Gloria Njagah said...

And i am won over. Didnt have any Nutella so threw in a tspn of honey,used 2 tspns sugar, added 1.5 tspns instant coffee for a diff flavour. Found the batter a bit too dry (may have overheaped my tbspns of flour) so used 3 tbspns milk.
Result - My goodness, I cant get enough of this cake!

Anonymous said...

OMG! this was honestly the yummiest mug cake I have ever tried! (I'm a huge fan of mug cakes, too, so I've tried a ton!) So cakey and chocolately and delicious! I topped with chocolate ice cream. Delicious! Thanks for the great recipe!!

Margot said...

Eating it now!!!! The best ever, thanks so much! I used coconut flour and coconut oil, then threw some organic shredded coconut on top... Delish!

Margot said...

Delicious with coconut flour and coconut oil!

Anonymous said...

LOVE! I've had this several times. Best Mug Cake EVER!

Anonymous said...

I've tried multiple mug cakes but none are as good as this one. I've had 3 already today! i love it! its devine, I've been making the nutella one, think i maytry the peanut butter one next time :D

Angie said...

I doubled this in a latte mug, and dropped biscotti spread in the center - heaven! It baked for 1:15 for me and the cake came out tender, the biscotti spread was like the molten center. I think this would be next level with fudge ice cream topping in the center.

Thank you for a great eggless recipe. I had a recipe I thought was "it", but it called for an egg and I was out. This has definitely replaced that one as my go-to.

Anonymous said...

first cake let alone mug cake ive ever made, glad i hit upon this recipe first, amazing.

Anonymous said...

OMG this was really amazing!! Tried it out just now and i thought it was a brilliant idea to add the nutella in the center.(not a really big peanut butter fan)
Thumbs up!!!

Anonymous said...

Loved this! I've tried a couple other mug cake recipes and none have been as good. Love that this doesn't use an egg. I even modified mine to use a bit of mashed bananas and it came out great!

HoppySoul said...

1, this was a really easy recipe.
2, I - like others- made changes that resulted in some yumminess that I'd like to share: a drop of almond extract, 1/2 tsp raspberry jam (maybe use a bit more next time) and did not add choc chips, but only b/c I gave up dairy for Lent.
3, holy cow! This was delicious. Thanks for posting!