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This is the absolute best chocolate mug cake recipe! Here’s how to make a mug cake in under 5 minutes that’s insanely fudgy.

Mug cake
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Got 5 minutes? Let’s make a mug cake! We’ll admit, we’re a little late to this trend. But count us as firm believers! This genius method for going from 0 to cake in just a few minutes is absolutely worth a try. This Chocolate Mug Cake recipe comes out insanely fudgy and 100% delicious! It’s got a secret ingredient that makes a delightfully rich flavor. The hardest part? Waiting for it to cool until you can dig in. Here’s our tutorial: all you need to know about how to make a mug cake – and some variations for making it your own!

Want a vanilla mug cake instead? Go to Vanilla Mug Cake.

How to make a mug cake…in 5 minutes!

The mug cake is a viral internet sensation: simply place a few ingredients into a mug and microwave it! It sounds like one of those Pinterest experiments doomed to fail…only it isn’t. The cake comes out surprisingly moist and fluffy, with a fudgy interior. In fact: we prefer it to a traditional cake that takes hours to make. Here are the basic steps to make this easy mug cake:

  • Mix the dries, then stir in the wets. We designed our recipe so you have 2 tablespoons of all of the main ingredients. It makes it so easy to measure out!
  • Add mix-ins. Our base recipe uses chocolate chips. We have a few more ideas below!
  • Microwave for 1 minute, then about 20 seconds. The timing varies based on your microwave.
  • Important: cool it! It’s very, very important to cool your mug cake before digging in. Keep reading…
Mug cake recipe

Timing varies based on microwave

The timing for cooking a mug cake really varies based on the power of your microwave. Here’s how to make this easy mug cake recipe fit any microwave:

  • Cook 60 seconds on high, then check. It’s possible that your cake could be done now, if you have a high powered appliance.
  • When is it done? It looks cooked and springs back when you touch it. It will still look fairly moist on top. But if it’s super gooey, keep going.
  • Cook 20 seconds, then another 10 if not cooked. Ours works with 60 seconds and then another 30 seconds: but find right’s right for you!

Why is it important to cool a mug cake?

Here’s the other most important thing about a mug cake recipe. Make sure to cool it for 2 to 3 minutes before digging in. Why?

  • Cooling the mug cake solidifies the texture. Take a bite too soon and it tastes super hot and well, microwave-y (if that’s a word). Ever taken a bite of something right out of the microwave? Then you know what we mean. You can also burn your tongue if you’re not careful (I know from experience).
  • After 2 to 3 minutes, it’s solidified and still warm. Don’t worry: it will still be warm after a few minutes! It will be amazingly fudgy and delicious…we promise.
Chocolate mug cake

Secret to this chocolate mug cake: Dutch process cocoa powder!

The other secret to this chocolate mug cake recipe is our favorite ingredient for baking chocolaty sweets: Dutch process cocoa powder. This special type of cocoa powder is easy to find and results in the best chocolaty, fudgy desserts. What is it?

Don’t have or can’t find Dutch process cocoa powder? No problem: you can substitute regular cocoa powder! It still tastes incredibly delicious.

Dutch process vs regular cocoa powder
Dutch process vs regular cocoa powder

Mug cake mix-ins!

Another important thing to consider: how to customize your mug cake! The mix-ins in a mug cake recipe are important. They make the final texture and give you a little surprise on the inside! Here are a few ideas:

  • Dark chocolate chips: This is what we used! You can omit, but just 2 tablespoons chips makes a deliciously gooey texture.
  • Peanut butter: Add a dollop of peanut butter to the center of the batter.
  • Cookie dough: Add a ball of edible cookie dough to the center (room temp or frozen). Or try our chickpea cookie dough, a healthy-ish option.
  • Chocolate mint candies like Andes mints

Chocolate mug cake toppings

Last up: the topping! This chocolate mug cake is pretty rich, so you don’t really need the topping. But add a bit of melty vanilla ice cream and it’s heaven. The warm vs cold contrast is truly delightful! Here are a few more topping ideas:

How to make a mug cake

Makes 2 servings!

If you’re looking for a big treat, you can make this easy mug cake recipe for yourself and go crazy! But honestly, it’s so rich that I could barely finish it. Alex and I split one and it was perfect! So feel free to serve this up with two spoons — it also makes it a little more reasonable from a calorie perspective. But if you’re looking for a treat and want the whole thing: go for it!

This mug cake recipe is…

Vegetarian, vegan, plant-based and dairy-free.

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Mug cake

The Ultimate Mug Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 2 minutes
  • Total Time: 4 minutes
  • Yield: 2 small servings 1x


This is the absolute best chocolate mug cake recipe! Here’s how to make a mug cake in under 5 minutes that’s insanely fudgy. 


  • 2 tablespoons all purpose flour
  • 2 tablespoons Dutch process /dark cocoa powder (or standard cocoa powder)
  • 2 tablespoons sugar (granulated or coconut)
  • ¼ teaspoon baking soda
  • 1 pinch kosher salt
  • 2 tablespoons milk of choice
  • 2 tablespoons neutral oil
  • 2 tablespoons dark chocolate chips (non-dairy as desired)


  1. Mix: In a 12 ounce* microwave-safe mug, mix the flour, cocoa powder, sugar, baking soda and salt. Stir in the milk and oil. Add the chocolate chips and stir once.
  2. Microwave: Place a paper towel under the mug in the microwave, then cook on High 60 seconds. Check for doneness: if it’s still gooey and wet on top, microwave another 20 seconds, then another 10 seconds. It done when the top looks cooked and springs back when you touch it (it will still appear moist but will be springy). The exact timing depends on the microwave: ours works well with 60 seconds, then another 30 seconds. 
  3. Cool: Important: wait for 2 to 3 minutes for the cake to cool down from piping hot to warm. Don’t taste right away: it doesn’t taste right. But cooling a few minutes does the trick! Top with whipped cream or ice cream and serve warm. 


*It also works in an 8 ounce mug (shown in the photos), but it may spill a bit over the sides (hence the paper towel).

  • Category: Dessert
  • Method: Microwave
  • Cuisine: Cake
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. aimee martin says:

    Since this calls for dutch process cocoa first, shouldn’t the leavening be baking powder, not soda? If you use regular cocoa (natural) then of course baking soda would be better.

    Otherwise, I love this recipe and make it all the time, but now I’m going to play with the cocoas and the leavenings.

  2. Britt says:

    Super easy and delicious recipe! The cake was nice and fudgy, and the melted chocolate from the chips was nice. I also added a few frozen raspberries in.

  3. Tired Mama says:

    Quick, easy, amazing, and heart warming!!! So glad I found this recipe.

  4. Jamie says:

    I added a heaping teaspoon of tart cherry jam to the center of this before microwaving and while the extra moisture meant it didn’t quite cook through (I’d put it in for at least 30 seconds more next time) it was indescribably delicious. Thanks!

    1. Alex Overhiser says:


  5. Kayla says:

    This is really good but when I was cooking it the oil kept rising to the top and it just made the cake boil kind of so I had to keep pouring the oil out.

    1. Sonja Overhiser says:

      Hmm we’ve never had that happen but we can try to troubleshoot this! What kind of oil did you use?

  6. Keerthi says:

    Truly the best mug cake recipe I’ve tried in recent years – my husband kept saying “you made this in the microwave?” About to make this again for the second time in 2 weeks! Thank you for a great recipe :)

    1. Alex Overhiser says:

      So glad you’re loving it! :)

  7. Jackie Michelucci says:

    Yummm… I had to use bread flour because I was out of AP so I added a splash more milk because it was too thick (like a dry paste). Turned out great with the extra milk though! Thankfully, we had the Dutch cocoa powder on hand. I Highly recommend it… the cake was so delicious & fudgey as promised. Another CC hit!!!! They Never miss! :))

  8. Melissa says:

    Do you think butter would work as a substitute for the oil?

    1. Sonja Overhiser says:

      Yes it will work! We’d melt the butter first before mixing it into the other ingredients. Let us know what you think!

  9. Awts says:

    Delish and SO easy! Thanks

    1. Hayley says:

      I use coconut oil because that’s what I usually have on hand (after melting it). Any tasteless oil worked for me so far.

  10. Will says:

    Can I make this without a microwave? Asking for a friend.

    1. Alex Overhiser says:

      If you have an oven-proof mug or ramekin you could bake it at 350F until a toothpick comes out clean. Probably 25-30 minutes, but we haven’t tested it.

    2. Heidi L says:

      I made this for my husband and mixed peanut butter into it and he loved it!
      I made mine with gf all purpose flour, coconut milk, and coconut sugar and def satisfied my chocolate craving! Super easy!