Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze

This mugcake is for those times when you just have to have chocolate. And cake. Or brownies.

And you need it all within 5 minutes.

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze - Easy 5-Minute Recipe at averiecooks.com

The mugcake is part rich chocolate cake, part fudgy brownie, and it’s so fast and easy. It’s a very dangerous little trick to have up your sleeve.

The batter is whisked together in a minute, and the cake cooks in under 3 minutes.

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze - Easy 5-Minute Recipe at averiecooks.com

I’ve made mugcakes in the past on my blog and in my cookbook, and have experimented with my fair share of microwave cakes over the years.

Many cakes and goodies made in the microwave tend to be dry with a weird texture. And the surface is pock-marked with crater-like holes, which don’t exactly persuade me to dive right in.

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze - Easy 5-Minute Recipe at averiecooks.com

This, however, is the best microwave cake I’ve ever made because it’s not dry in the least.

There’s butter and Greek yogurt in the batter, which helps it stay moist.

And the easy vanilla glaze that’s poured over it seeps into the open, tender crumb, boosting the moisture level even more.

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze - Easy 5-Minute Recipe at averiecooks.com

There’s only a small amount of flour, which also keeps the mugcake on the fudgier and denser side. Just the way I like my cakes.

Light and airy is overrated.

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze - Easy 5-Minute Recipe at averiecooks.com

There’s both melted chocolate chips and cocoa powder, making it very chocolaty.

I like to add a pinch of instant espresso granules to my chocolate cakes and brownies because it really brings out the chocolate flavor, and it doesn’t make them taste like coffee.

It gave this little cake extra chocolate oomph.

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze - Easy 5-Minute Recipe at averiecooks.com

Because microwaves and mugs vary, you may have to play around with things to find the sweet spot for your setup.

I used a 14 ounce mug which is bigger than most, and cooked for 3 minutes. If your mugs are smaller, divide the batter between two mugs and cook separately for 1 1/2 to 2 1/2 minutes.

Do not fill your mug more than halfway full with batter because it’ll overflow. It’s amazing how much puff these things get, and you need to leave major room for expansion.

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze - Easy 5-Minute Recipe at averiecooks.com

All that stands between you and brownie-cake is 5 minutes..

There’s no catch. It’s dangerously fast, easy, and is sure to satisfy your chocolate cravings.

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze - Easy 5-Minute Recipe at averiecooks.com

Print Print Recipe

Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze

This is the best microwave mugcake I've ever made because it's moist and not dry in the least. The texture is a cross between soft, moist devil's food cake and a fudgy brownie. Both melted chocolate chips and cocoa powder give it plenty of rich chocolate flavor. The buttery vanilla glaze seeps into the porous cake, adding even more moisture and flavor. For times when you just have to have chocolate and need it in less than 5 minutes, make this. It's dangerously fast, easy, and is sure to satisfy your chocolate cravings.

Yield: 2 generous mugcakes

Prep Time: 2 minutes

Cook Time: 3 minutes in the microwave

Total Time: 5 minutes

Ingredients:

Mugcake2 tablespoons unsalted butter, melted
1/4 cup semi-sweet chocolate chips
1 large egg
3 tablespoons vanilla or plain Greek yogurt (1/4 cup buttermilk may be substituted and if using buttermilk, omit the 1 tablespoon of water)
1 tablespoon water
3 tablespoons granulated sugar
2 tablespoons unsweetened natural cocoa powder
1 tablespoon light brown sugar, packed
1/2 teaspoon vanilla extract
1/2 teaspoon instant espresso granules, optional (but recommended to boost chocolate intensity; make sure they're instant so they dissolve. Instant coffee granules may be substituted)
2 tablespoons all-purpose flour
scant 1/4 teaspoon baking powder (a little less than 1/4 teaspoon)
pinch salt, optional and to taste

Vanilla Glaze
2 tablespoons unsalted butter, melted
about 1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
splash of cream or milk, only if necessary for consistency

Directions:

  1. For the Mugcake - Prepare a large mug (at least 14 to 16 ounces) or two smaller mugs by spraying the inside with cooking spray; set aside.
  2. In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
  3. Add the chocolate chips and stir with a fork or whisk until melted and mixture is smooth. If necessary, heat for about 10 seconds if your chips are resisting melting.
  4. Add the egg, yogurt and water (or buttermilk, and omit the water if using buttermilk), sugar, cocoa powder, brown sugar, vanilla, optional espresso granules, and whisk until smooth.
  5. Add the flour, baking powder, optional salt, and stir until just combined.
  6. Pour batter into prepared mug(s). Do not fill your mug over halfway full with batter because it will overflow in the microwave. Use two mugs rather than one if you're on the fence because mugcakes need ample room for expansion because they puff dramatically during cooking.
  7. For 1 large mug, cook on high power for about 2 1/2 to 3 minutes, or until firm yet springy to the touch. For 2 smaller mugs, cook separately for about 1 1/2 to 2 1/2 minutes, each. For my 1 large mugcake as shown, I cooked for 3 minutes. At the 1 1/2 minute mark, the cake puffed up over the top of the mug by about 1 inch, where it stayed and 'hoovered' above the mug for the duration of microwaving. Immediately upon powering off the microwave, the cake fell, by about 2 inches below the top edge of the mug. Your mugcake will deflate considerably while it cools. While it cools, make the glaze.
  8. For the Vanilla Glaze - In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
  9. Slowly add the confectioners' sugar, vanilla, and stir with a fork or whisk until smooth and combined. If necessary to achieve desired glaze consistency, add a splash of cream or milk.
  10. Pour glaze over the cake(s). It's amazing how much glaze the cake will soak up so don't be alarmed if it looks like you have a lot. If you do have extra glaze, it will keep airtight for many weeks in the refrigerator. Mugcakes are best eaten fresh, but will keep airtight for up to 2 days at room temperature.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Have you ever made a mugcake?

   

97 Responses to “Fudgy Chocolate Brownie Microwave Mugcake with Vanilla Glaze”

  1. #
    51
    Pauline Wood — December 15, 2013 at 1:40 pm

    Hi,
    I just bought your book on Mug cakes and I have already tried several recipes.

    I have read your instructions and followed them to the letter but the cakes althoug very tasty, seem to have a denser texture or very fine texture compared to regular cakes. The bottom section of the cake seems to be quite ‘holy’…Is that the way they usually turn out or am I missing something?

    How light should these turn out to be? (as opposed to heavy rubbery texture?)
    Many have the texture of Bread pudding. I must say they are fun to make.
    Help please.

    Reply

    • Averie Sunshine replied: — December 15th, 2013 at 2:06 pm

      Hi Pauline
      I wish I could say the mug cakes book was mine but the only book of mine that’s in stores already is my PB book, Peanut Butter Comfort. So for the more detailed questions about mugcakes, I’m not really a huge expert but in my experience, yes, they’re very ‘holey’. And the texture can range from fine to dense. Most of the ones I’ve made or tried are pretty dense unless overcooked, at which point they’re lighter, but quite dry. This particular recipe, the chocolate one, is meant to be dense like a fudgy brownie.

      Reply

  2. #
    52
    Cindi — March 2, 2014 at 5:07 pm

    This recipe is perfect— I’m sick at home today and whipped it up so fast. Comfort food to the max. I didn’t have any Greek yogurt OR buttermilk so I used sour cream instead, turned out great. Thank you!

    Reply

    • Averie Sunshine replied: — March 2nd, 2014 at 6:02 pm

      Perfect way to sub the sour cream for yog/buttermilk! I hope you feel better soon and that this was soothing comfort food for you :)

      Reply

  3. #
    53
    Tina A — March 20, 2014 at 9:24 am

    Hi! I’m a recent reader of your blog and this is the first recipe of yours I’ve tried. This is what transpired…

    I was craving for something brownie-ish and chocolatey tonight and I’ve been DYING to try this mug cake recipe (I’ve tried others and they all ended up dry and inedible) so I figured, well, it’s only 10PM so why not! Lo and behold, we had no eggs in the refrigerator. I was so disappointed, then realized — hey, vegans can make pastries without eggs, and so can I! So I Googled and found out that you can substitute 1 egg with 1/4 cup yogurt. I only had greek yogurt so measuring was pretty difficult, and so I’m not confident I had a very accurate 1/4 cup. I figured I was safe since your recipe called for 3 tablespoons anyway, so I just went with it. I also did not have brown sugar (I made cookies recently and forgot to stock up. And I finished my vanilla while making the glaze. I seriously need to visit the grocery soon.) so I just used white sugar. I mean, it was already messed up from the start. I couldn’t back out now. When I finally got my mug into the microwave, I was freaking out because it wasn’t rising like the mug cakes before. I wasn’t sure if it was because I didn’t put in baking powder (which I had! I just couldn’t find it…) but I still trudged on. I made thr glaze and put in on the mug cake…

    Long story short, despite having an incomplete list of ingredients, this turned out the be the best and actually enjoyable mug cake I have ever had!!!! I can only imagine how much better this will be when I try it with egg. My cake turned out a little too sour from the yogurt. It was also a little dry so I’ll need to let it microwave for a shorter time (I couldn’t tell when to stop since it wasn’t rising, so I left it the whole 2 1/2 minutes).

    Anyway, sorry this is so long. I felt like I needed to share my experience! Haha! Thank you so much for this recipe! :)

    Reply

    • Averie Sunshine replied: — March 20th, 2014 at 2:22 pm

      Happy to hear this “turned out the be the best and actually enjoyable mug cake I have ever had” – wonderful!

      Reply

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