Introduction
The Marshmallow Mug Cake is the ultimate dessert for instant gratification. Born from the viral trend of single-serving microwave cakes, this recipe elevates the humble mug cake by incorporating gooey, melting marshmallows right into the center. It requires minimal cleanup, takes less than five minutes from pantry to plate, and delivers a warm, rich, chocolatey experience perfect for a cozy evening treat. Forget preheating the oven—this is comfort food at the speed of light.
Ingredients
- 4 tablespoons (60g) All-Purpose Flour
- 3 tablespoons (45g) Granulated Sugar
- 1 tablespoon (15g) Unsweetened Cocoa Powder
- ¼ teaspoon (1g) Baking Powder
- Pinch of Salt
- 3 tablespoons (45ml) Milk (any kind)
- 1 tablespoon (15ml) Neutral Oil (Vegetable or Canola)
- ½ teaspoon (2.5ml) Vanilla Extract
- 3 large Marshmallows, or 6 mini Marshmallows
Step-by-step Preparation
- Combine Dry Ingredients: In a standard 12-ounce microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Use a small fork or whisk to ensure there are no lumps, especially of the baking powder.
Tip: Using a wider mug rather than a tall, narrow one makes mixing much easier and reduces the chance of overflow while cooking.
- Add Wet Ingredients: Pour in the milk, oil, and vanilla extract. Stir the mixture vigorously until all the dry ingredients are fully incorporated and a smooth, thick batter forms. Be careful not to overmix, as this can result in a tougher cake.
Tip: Scrape down the sides of the mug to make sure all the flour at the bottom is mixed in.
- Insert Marshmallows: Gently push the marshmallows (whole or halved) into the center of the batter. They should be submerged but not touching the bottom of the mug.
- Microwave the Cake: Place the mug in the microwave and cook on high power (1000W) for 60 to 90 seconds. The cake is done when the top looks set, and the marshmallow center is beginning to bubble and melt.
Tip: Watch the cake carefully. If it starts to rise too high and threatens to spill over, stop the microwave for 10 seconds, then resume cooking.
- Cool and Serve: Carefully remove the hot mug using oven mitts. Let the cake cool in the mug for 2 to 3 minutes before eating. This allows the internal heat to finish setting the cake and prevents burning your mouth.
Nutritional Information
This single-serving Marshmallow Mug Cake provides approximately 380 to 420 calories, depending on the type of milk and oil used. It is high in carbohydrates and sugar due to the cake base and the addition of marshmallows. While it offers quick satisfaction, it is best enjoyed as an occasional treat rather than a daily staple.
Storage
Mug cakes are designed to be consumed immediately. They lose their moisture and soft texture quickly once cooled. If you absolutely must store leftovers, cover the mug tightly with plastic wrap and refrigerate for up to 24 hours. To reheat, microwave for 10–15 seconds, but note that the texture will be denser than when freshly made.
Conclusion
The Marshmallow Mug Cake is proof that the best desserts don’t require extensive effort. For an extra special touch, serve immediately after cooling slightly and top with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of chocolate syrup. For variations, try adding a tablespoon of peanut butter to the batter or swapping the vanilla extract for almond extract for a different flavor profile.