When those chocolate cravings hit, have this delicious double chocolate MUG muffin ready in just 5 minutes!
Forget about the dry, eggy mug cakes you've had. This incredible microwave muffin is rich, moist and packed full of chocolate chips!
You can add a dash of cream or scoop of ice cream, if you'd like. But this is also perfectly delicious as it is!
Double Chocolate Muffin in a Mug
Yield:
1 Mug Muffin
Prep Time:
3 minutes
Cook Time:
2 minutes
Total Time:
5 minutes
If you're craving a single-serve chocolate dessert, then look no further than this 5 minute microwave double chocolate muffin in a MUG! This delicious mug muffin is moist, rich and full of chocolate.
Ingredients
- 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
Instructions
- 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.
Notes
Storage
- 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.
Troubleshooting
- 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: 1Amount 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
Anna Mincemoyer says
10/10! This was so good, definitely reccomend!
Chloe says
So so glad you liked it Anna! 🙂