Chocolate Chip Mug Cake (Fluffy, Decadent, The BEST!)
Chocolate Chip Mug Cake is fluffy, sweet, and easy to make in a few short minutes using basic ingredients (and no eggs!) for a yummy, last-minute treat to satisfy any sweet tooth!
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Mug cakes are my go-to any time I get a hankering for something sweet after dinner and there's not a sweet treat to be found in the house. They're easy to whip up and ready to enjoy in mere minutes, and they're decidedly delicious.
And lucky for us all, this Chocolate Chip Mug Cake is the newest tasty addition to my ever-expanding mug cake recipe collection! It's fluffy and perfectly sweet with a tender crumb and rich melted chocolate chips in every bite.
Ingredients
With years of mug cake experience under my belt, I can assure you that the secret to this fluffy -- and not gummy -- Chocolate Chip Mug Cake recipe is the fact that it has no eggs!
So what does it have?
- Flour. All-purpose.
- Sugar. Granulated.
- Baking powder. For the perfect rise.
- Milk. At room temperature. I usually microwave the milk for about 10 seconds just to take off any chill, so that it doesn’t re-solidify the melted butter. Whole milk, low-fat milk, or skim milk will all work, as would a plant-based milk.
- Salted butter. Melted and slightly cooled. Salted butter lends more flavor and richness to a mug cake than oil would. If you make this Chocolate Chip Mug Cake using unsalted butter, I recommend adding a tiny pinch of salt to the dry ingredients.
- Pure vanilla extract. For lovely flavor.
- Chocolate chips. I prefer sticking with a classic by using semi-sweet chocolate chips, but milk chocolate chips, white chocolate chips, or even mini chocolate chips would all work.
How to Make Chocolate Chip Mug Cake
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Aside from its scrumptiousness, one of the best thing about this Chocolate Chip Mug Cake is that it's ready to eat in a matter of minutes!
- In a small bowl, whisk together the flour, sugar, and baking powder until thoroughly and completely combined, with no streaks of any ingredients remaining. Believe me, you don't want to get a bite of baking powder in your mug cake! 😉
- Blend in the milk, melted butter, and vanilla until the batter is nice and smooth.
- Stir your chocolate chips into the batter and then pour the batter into a 14-ounce (or larger) microwave-safe mug with straight sides.
- Immediately sprinkle a few extra chocolate chips on top of the batter for good measure and pop it in the microwave.
- Microwave on high for 1 ½ to 2 minutes or until the Chocolate Chip Mug Cake is done to your liking. Allow to cool for a couple of minutes before serving and ENJOY!
As demonstrated above, I prefer mixing up my batter in a bowl before transferring it to the mug. I feel like this gives me more space to stir the batter until it's smooth, and it also keeps the sides of the mug clean.
That being said, if you want to save dishes, you may certainly mix up your Chocolate Chip Mug Cake straight in the mug!
Tips + Tricks
✓ As soon as you transfer the batter to the mug, cook your mug cake immediately so that the chocolate chips don't have time to sink to the bottom.
✓ The strength of individual microwaves can vary. The first time you make this recipe, be prepared to experiment a bit to ensure the perfect length of baking time for your particular microwave. I recommend baking for 1 minute, checking, and then baking for additional 15-second increments until fluffy but not gummy.
✓ The nutrition calculations for this recipe were calculated for one mug cake. But truth be told, this Chocolate Chip Mug Cake is pretty darn rich and decadent! So it wouldn't be at all unreasonable to plan on splitting one mug cake between two people. (Or you could enjoy half now and save the other half for later.) Of course, it's totally up to you...you don't have to share unless you want to! 😉
Mug Size
A tall, cylindrical mug with straight (not angled) sides will ensure that the cake bakes evenly.
I find a 14-ounce mug to be the perfect size to allow the cake to rise up while baking without overflowing. (You can fill your mug to the top with water and then transfer the water to a measuring cup to determine its capacity.)
If using a smaller mug, you may want to bake your mug cake on top of a plate or paper towel to catch any possible overflow.
More Mug Cakes
If, after trying this Chocolate Chip Mug Cake, you decide that you need more mug cakes in your life, you don't want to miss these other tantalizing flavors!
- Snickerdoodle Mug Cake
- Chocolate Peanut Butter Mug Cake
- Blueberry Muffin Mug Cake
- Funfetti Mug Cake
- Lemon Poppy Seed Muffin Mug Cake
More Chocolate Chip Treats
- Brown Butter Chocolate Chip Cookies
- One-Bowl Whole Wheat Chocolate Chip Cookies
- M&M Chocolate Chip Cookie Bars
- Chocolate Chip Banana Bread
Chocolate Chip Mug Cake (Fluffy, Decadent, The BEST!)
Ingredients
- ¼ cup + 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- ¼ cup milk, at room temperature
- 2 tablespoons salted butter, melted and slightly cooled
- ½ teaspoon pure vanilla extract
- 3 to 4 tablespoons semisweet chocolate chips
Instructions
- In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Stir in chocolate chips and pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Sprinkle with a few extra chocolate chips.
- Microwave on high for 1 ½ to 2 minutes, or until mug cake is done to your liking. Allow to cool for a couple of minutes before serving.
Equipment Needed
Notes
- I usually microwave the milk for about 10 seconds just to take off any chill so that it doesn’t re-solidify the melted butter.
- If you make this mug cake using unsalted butter, I recommend adding a tiny pinch of salt to the dry ingredients.
- As soon as you transfer the batter to the mug, cook the cake immediately so that the chocolate chips don't have time to sink to the bottom.
- You may mix the ingredients directly in the mug if you wish (whisk dry ingredients and then blend in wet ingredients), but I find that it can be a bit harder to get the batter smooth due to the narrow shape of the mug. So I like to use a separate bowl for mixing.
- I always reserve a few chocolate chips to sprinkle on top of the mug cake before microwaving.
- A tall, cylindrical mug with straight (not angled) sides will ensure that the cake bakes evenly. I found a 14-ounce mug to be the perfect size to allow the cake to rise up while baking without overflowing. (If your mug size isn't marked, you can fill it to the top with water and then transfer the water to a measuring cup to determine its capacity.) If you use a smaller mug, you may want to bake the cake on top of a plate or paper towel to catch any possible overflow.
- The strength of individual microwaves can vary. The first time you make this recipe, be prepared to experiment a bit to ensure the perfect length of baking time for your particular microwave. I recommend baking for 1 minute, checking, and then baking for additional 15-second increments until fluffy but not gummy.
- The nutrition stats for this recipe were calculated for one mug cake. That being said, this Chocolate Chip Mug Cake is pretty darn rich and decadent! So if you're splitting a mug cake between two people (or eating half now and saving the other half for later), simply cut the nutrition facts in half per serving.
