This gooey chocolate mug cake recipe is ready in minutes! Unlike most mug cake recipes, this one makes enough for two people. Get ready to dig into two crazy delicious servings of warm chocolate cake.
We’ve all had those late-night cravings for warm chocolate cake. Haven’t we?! Please tell me I’m not alone… This microwave chocolate mug cake recipe is so easy, you won’t believe it works until you try it. From start to finish, you’ll have two servings of warm chocolate cake, all gooey and fabulous, in minutes!
READER REVIEW
“Really, the best chocolate mug cake recipe I have tried so far! Absolutely delicious! It was so gooey and amazing. Just what I needed.”
-Sushma
Why We’re Obsessed With This Chocolate Mug Cake Recipe
- Quick and easy. Have a rich and chocolatey, single-serving chocolate cake warm from the microwave in 2 minutes. It’s a quick way to satisfy a craving for chocolate cake, no oven needed.
- Just enough for two. I’ve seen a lot of mug cake recipes made for one person, but I wanted mine to cater to two, so someone else can get in on the fun.
- Egg-free. I updated my original recipe to make this single-serving cake without eggs. It turns out delicious fudgy and gooey!
- Perfect for chocolate lovers. A mug cake is the best way to enjoy a chocolate cake without the effort of baking a whole cake.
What is a Mug Cake?
For the most part, when someone talks about a mug cake recipe, it’s going to mean that it’s made in the microwave. This type of recipe is meant to be a quick, easy, and smaller version of a more typical (larger) chocolate cake.
What You’ll Need
For this mug cake recipe, we’re taking the ingredients from a classic chocolate cake and downsizing them to fit in a mug. Scroll to the recipe card below the post for the full printable recipe with amounts.
- Dry ingredients – You’ll need all-purpose flour, sugar, and salt. Since a mug cake doesn’t need to rise like a normal cake, we skip the leavening agents like baking powder or baking soda.
- Cocoa Powder – I like to use Hershey’s. You can make this cake with natural or Dutch-process cocoa.
- Milk – Any kind.
- Butter – Melted before you start.
- Chocolate Chips – I couldn’t resist folding a handful of semi-sweet chocolate chips into the cake batter, plus a few extra sprinkled on top. You can use dark, white, or milk chocolate, too, or swap the chocolate chips with nuts.
This Can Be Made With or Without Eggs
I shared this mug cake recipe here many years ago on the blog. And while it’s always been a very popular recipe, it has a 50/50 split with people either loving the spongy texture from the eggs or those who aren’t fans.
So, the girls and I experimented with many different versions of this recipe, eliminating the eggs. We wanted a cake that was dense and moist and richly chocolatey. And we made it happen! In this updated mug cake recipe, you will find no egg.
But! If you have already fallen in love with the previous recipe I shared (with eggs), just look below the recipe card in this post – you’ll find the original recipe there!
How to Make Chocolate Mug Cake in the Microwave
For these cake cups, simply stir a few common baking ingredients together in a small bowl. Then divide the batter between two cups or small-sized mugs and microwave for two minutes. Be sure to read the recipe card below.
- Combine the ingredients. In a small bowl, combine the flour, sugar, cocoa powder, and salt. Mix in the milk, butter, and vanilla. Stir well to make sure everything is well combined.
- Add chocolate chips. Stir them into the batter.
- Divide the batter between two mugs. Make sure the mugs are microwave safe! Sprinkle more chocolate chips on top.
- Microwave for 2 minutes.
- Let cool, then dig in! Give the cakes 10 minutes to cool before eating. The chocolate will still be gooey, but it won’t be so hot that it burns your mouth.
That’s it. Two minutes, and they’re done. The best darn microwave cake you ever did taste!
Serving Suggestions
I like to serve this cake in a cup with fresh raspberries or strawberries. This is especially pretty for a little Valentine’s Day celebration. A dollop of freshly whipped cream, a drizzle of ganache, or a scoop of ice cream would also be great. My parents taught me how to eat warm chocolate cake with a scoop of cold vanilla ice cream. It’s pretty wonderful!
While I recommend letting the microwave mug cake cool for ten minutes before eating, I have to admit that I nearly always dig right in. Yes, it’s hot. But I just can’t resist.
Make Ahead and Storage
- Refrigerate. These mini mug cakes store well in the fridge for up to 3 days. I recommend letting them come back to room temperature before serving.
- Freeze. You can freeze the baked and cooled chocolate mug cakes for up to 2 months. Thaw them at room temperature when a craving strikes!
With just one spoonful, you’ll know exactly why my family loves this gooey chocolate mug cake. It’s beautifully moist and gooey, incredibly chocolatey…and pretty darn perfect when you’re already in your pajamas for the evening and that craving for chocolate cake won’t let you go.
* For those of you who have relied on the original recipe that I shared here many years ago (with eggs), scroll down below the new recipe card. You’ll still find the original recipe there!
More Chocolate Desserts
Gooey Chocolate Mug Cake for Two
Ingredients
- ¼ cup all-purpose flour
- ¼ cup sugar
- 3 tablespoons cocoa powder
- 3 big pinches of kosher salt
- ¼ cup milk
- ¼ cup unsalted butter melted
- ½ teaspoon pure vanilla extract
- ¼ cup semi-sweet mini chocolate chips plus 2 teaspoons to sprinkle over batter
Instructions
- In a small mixing bowl, stir together flour, sugar, cocoa powder, and salt.
- Add milk, butter, and vanilla. Stir well to incorporate.
- Stir in 1/4 cup of the mini chocolate chips. Then divide batter between 2 microwave-safe cups (my cup holds 6 fluid ounces). Sprinkle the top of each cup of batter with an additional 1 teaspoon of mini chocolate chips.
- Microwave both cups at the same time on high power for 2 minutes. Microwave strength varies, so adjust accordingly. The cakes should be cooked, but very moist, and a bit gooey in the middle. If you like your cake extra soft and gooey, cook for a bit less time. Allow cakes to cool for about 10 minutes prior to eating.
- These are best when eaten within an hour or two of making them. As they cool, the chocolate chips will harden, so the cakes will be less gooey. But they’re still very good. ;)
Notes
Nutrition Information:
ORIGINAL RECIPE (with eggs): Gooey Chocolate Mug Cake for Two
Ingredients
- 1/4 c. all-purpose flour
- 1/4 c. sugar
- 1/4 c. cocoa powder
- big pinch of kosher salt
- 1/4 c. milk
- 1/4 c. butter, melted
- 2 large eggs, lightly beaten
- 1 tsp. pure vanilla extract
- heaping 1/4 c. semi-sweet chocolate chips, plus a few more for sprinkling on top
Directions
- In a small mixing bowl, stir together flour, sugar, cocoa powder, and salt.
- Add milk, butter, eggs, and vanilla. Stir well to incorporate.
- Fold in chocolate chips. Divide batter between 2 microwave-safe cups (my cup holds 6 fluid ounces) and then sprinkle the tops with a few more chocolate chips.
- Microwave both cups at the same time on high for 2 minutes. The cake will rise up above the cup rim, and then settle back down as it cools. Microwave strength varies, so adjust accordingly. The cakes should be cooked, but very moist, and a bit gooey in the middle.
- Allow cakes to cool for about 15 minutes prior to eating. Sprinkle with powdered sugar, if desired.
These are best when eaten within a few hours of cooking them. As they cool, the chocolate chips will harden, so the cakes will be less gooey. But they’re still very, very good. ;)
This post was previously published in 2013. The recipe, some of the photographs, and some of the text were updated in 2019.
Instant satisfaction!
The chocolate cups look amazing. I’m wondering if I don’t have a microwave how long should I
leave them in the oven?
Hi Layla! I haven’t tried using anything but the microwave, as that’s part of the novelty of the recipe. If you try these in the oven, please let me know how it goes!
These look mouthwatering, Brenda! I love your mugs too!
Thanks, Orly – so nice to hear from you!
I did this for my husband when we got home from going out to eat. I only made 1 but it turned out great. He drizzled a little caramel on top and some had some cool whip to go with it. He loved it. I did leave off the chocolate chips.
Your version sounds great – thank you so much for coming back to let me know!
This look so incredible! I love molten chocolate cakes. The taste of hot oozing chocolate has to be the best flavor in the entire world. Can’t wait to try these out. :)
How cute are these!
These look incredible! I will definitely be trying them.
Yay! Let me know what you think! xo
Hi, Brenda! I just came aross your blog and I love it! We have a very similar philosophy about cooking traditions, raising kids, and rural family life. I’m definitely a new subscriber! Thanks for your hard work.
So nice to meet you, Blair! :)
What a great recipe for your Dad and me. Can’t wait to try them. Chocolate looks especially inviting in your new cups! :)
Thanks, Mom. Let me know what you think of them. xo
I was just hoping for something slightly better than edible but this was way better! I only made half the recipe because I knew my husband wouldn’t want any and so I had to guess about the cook time. It worked out just fine! But next time I’ll make two. I wanted to be able to try it at room temperature but I couldn’t stop myself. Thanks for the great recipe! I’ll be making it again for sure. :)
This looks delicious…and just in time for Valentine’s Day! If my hubby doesn’t surprise me with a fancy dinner out, I know what I’ll be making us that night! *swoon*
I’ve been looking for a good chocolate mug cake recipe these past few days and I tried one but it was pretty terrible. I’m definitely trying this one tonight! Thanks for your effort on making it right. :) And I love that they’re still good when cool! I think that’s not normal for these microwave recipes. Yay!
Tonight?! You didn’t even make it to noon! ;) I’m so glad you liked it – have a great weekend!
My sister made me one of these cakes in a cups when I was at her house last time… such a quick chocolate craving fix! Gorgeous pics too!
The pictures alone are worth it! Love those aqua cups!
Yes, PLEASE!! Love the portion control too ;) p.s. love those cups!
Dangerous…. I’m trying not to look and the recipe so I don’t start making this 5-6 times a day.
Chocolate in 2 minutes? Oh man, I’m in so much trouble now. It used to be I could stay “good” by saying there wasn’t any sweets in the kitchen, but now? I know I can come right here and two minutes later I’ll have my sweet tooth fix. It looks delicious! I know a vegan version will have be in our plans…soon!
Ahhhh! It serves two! I’m in love! Plus, turquoise cups?! If my honey would make this, I would die of happiness! But, I’d eat it first ;)
Brenda, these look so yummy! I love that they are so quick and easy!