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.
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.
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.
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.
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.
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.
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.
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.
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- 2 tablespoons unsalted butter
- 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
- 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
- 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.
- In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
- 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.
- 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.
- Add the flour, baking powder, optional salt, and stir until just combined.
- 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.
- 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.
- For the Vanilla Glaze – In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
- 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.
- 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.
Amount Per Serving: Calories: 792Total Fat: 38gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 176mgSodium: 263mgCarbohydrates: 87gFiber: 3gSugar: 75gProtein: 19g
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Have you ever made a mugcake?