Introduction
The Chocolate Chip Mug Cake is the ultimate solution for the dessert lover who demands instant gratification. Born from the viral trend of quick microwave baking, this recipe delivers the warm, gooey comfort of a classic chocolate chip cookie in a single-serving portion, ready in less than five minutes. It requires minimal cleanup, zero preheating, and only basic pantry staples. This dessert is special because it perfectly satisfies that spontaneous sweet craving without the commitment of baking an entire batch of cookies or a full cake.
Ingredients
- All-Purpose Flour: 4 tablespoons (30g)
- Granulated Sugar: 3 tablespoons (37g)
- Baking Powder: 1/4 teaspoon
- Salt: A small pinch
- Milk (Any type): 3 tablespoons (45 ml)
- Neutral Oil (Vegetable or Canola) or Melted Butter: 1 tablespoon (15 ml)
- Vanilla Extract: 1/4 teaspoon
- Chocolate Chips (Semi-Sweet or Milk): 2–3 tablespoons (30–45g)
Step-by-step Preparation
- Combine Dry Ingredients: In a microwave-safe mug (preferably a wide, 10–12 oz mug), whisk together the flour, sugar, baking powder, and salt until thoroughly combined. This prevents lumps and ensures the baking powder is evenly distributed.
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Add Wet Ingredients: Pour in the milk, oil (or melted butter), and vanilla extract. Use a fork or small whisk to mix the ingredients. Stir only until the large pockets of dry flour disappear.
Tip: Do not overmix! Overmixing develops gluten, resulting in a tough, rubbery cake. A few small lumps of batter are acceptable.
- Fold in Chocolate Chips: Gently stir in 2 tablespoons of the chocolate chips. Reserve a few chips to sprinkle on top just before microwaving for a beautiful melted finish.
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Microwave: Place the mug in the center of the microwave. Cook on high power for 60 to 90 seconds.
Tip: Cooking time is highly dependent on your microwave’s wattage. Start with 60 seconds. The cake is done when the top looks set and is no longer wet, though the center may still look slightly gooey. If it’s still too wet, microwave in 10-second increments. Be careful not to overcook, or the cake will dry out.
- Cool and Serve: Carefully remove the mug (it will be hot!). Allow the cake to cool in the mug for 2–3 minutes before eating. This allows the residual heat to finish cooking the center and prevents tongue burns.
Nutritional Information
As a single-serving dessert, this Chocolate Chip Mug Cake is an indulgent treat. Depending on the amount of oil and chocolate chips used, one serving typically contains between 350 and 450 calories. It is high in carbohydrates and saturated fats. While not a source of significant nutritional value, it offers a quick energy boost and undeniable comfort, making it a perfect occasional splurge.
Storage
Mug cakes are designed to be eaten immediately. The texture and moisture rapidly decline once cooled, and they tend to become dense and rubbery the next day. If you absolutely must store leftovers, cover the mug tightly with plastic wrap and refrigerate for up to 1 day. To reheat, microwave for 10–15 seconds, but note that the texture will not be as light and fluffy as when first baked.
Conclusion
This Chocolate Chip Mug Cake is the perfect canvas for customization. For an extra decadent finish, serve immediately with a scoop of vanilla bean ice cream or a dollop of whipped cream. For variations, try substituting the vanilla extract with almond extract, or stir in a teaspoon of cocoa powder for a rich, double-chocolate flavor. However you choose to enjoy it, this recipe proves that the best desserts don’t always require hours in the kitchen.