I remember I used to not be a fan of mug cakes because all the versions I had tried turned out rubbery and just not at all delightful. But this one is the one that changed my mind. This microwave Chocolate Mug Cake actually tastes like cake, and since I first posted this recipe in 2012, I’ve made it more times than I care to admit. It’s not too sweet (though you can play around with the sugar content if you have a sweet tooth!), it’s the perfect small size, and there’s no egg involved. It’s simple, quick, and hits the spot when you need a little chocolate fix. 😋
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“I’ve tried so many mug cakes, and this is the only one I keep coming back to. It’s also absolutely wonderful with a tiny scoop of vanilla ice cream on top!”
Kathryn
Easy Recipe for CHocolate Mug Cake
I don’t know about you, but I find that eggs can make microwave mug cakes rubbery or spongey, which is why I’ve left them out of this easy recipe entirely. Skipping the egg also makes this recipe more affordable and easier to scale! No awkward half-eggs to deal with if you’re making a smaller or larger portion!
But one of my favorite things about this chocolate mug cake recipe is the gooey surprise hiding in the center. I always add a spoonful of peanut butter before microwaving, and it melts into this warm, creamy pocket that makes the whole cake feel extra indulgent. Don’t be tempted to leave out the peanut butter (or jam, or whatever you drop in the center…I’ve shared some fun variations below!) because it helps keep the cake moist and rich. It simply wouldn’t be the same without it.
Chocolate Mug Cake
Servings 1Ingredients
- 2 Tbsp all-purpose flour ($0.02)
- 1 Tbsp unsweetened cocoa powder ($0.03)
- 2 tsp sugar ($0.04*)
- 1/4 tsp baking powder ($0.02)
- a pinch salt ($0.01)
- 1 Tbsp cooking oil ($0.04)
- 2 Tbsp milk ($0.04)
- 1 Tbsp peanut butter ($0.14)
Instructions
- In your mug, stir together the dry ingredients (flour, cocoa powder, sugar, baking powder, and a pinch of salt). Make sure there are no clumps.
- Stir in the vegetable oil and milk until the mixture is smooth. Drop a tablespoon of peanut butter into the center and push it down into the batter.
- Microwave on high for one minute** and then enjoy!
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make a Chocolate Mug Cake Step-By-Step Photos
Gather all of your ingredients.
Combine the dry ingredients: Add 2 Tbsp flour, 1 Tbsp unsweetened cocoa powder, 2 tsp sugar, 1/4 tsp baking powder, and a pinch of salt to a microwave-safe mug. Stir them together very well.
Add the wet ingredients: Add 2 Tbsp milk and 1 Tbsp oil, then stir until it forms a batter.
Add the peanut butter: Drop a dollop of peanut butter (about 1 Tbsp) down into the center of the batter.
Cook: Microwave on high for one minute and you’ve got yourself a cake with a melty, peanut butter center! The cake turns out extra light and fluffy and the peanut butter kind of sinks in as the cake rises up around it. So magical!
Every bite has a light cake and a gooey, rich bit of melty peanut butter. Absolutely perfect.
Variations & Serving Ideas!
I’ve had this chocolate mug cake up on the blog for quite some time now, and as always, I love seeing how readers make this recipe their own. There are SO many fun ways to switch it up or dress it up a little, depending on what you’re in the mood for. Here are some of my fave ideas:
- Use crunchy peanut butter instead of smooth for some added texture
- Swap the peanut butter for Nutella, jam (any kind! I think raspberry would be amazing), marshmallow fluff, caramel sauce, or cookie butter
- Make it dairy-free and vegan by using your favorite plant-based milk
- Swap the all-purpose flour for a 1:1 gluten-free flour if you can’t have gluten
- Some readers have had success doubling this recipe! I’d extend the cooking time by 15-30 seconds and adjust as needed (the cake should look set but still soft when done)
- Mix in some chocolate chips for even more chocolatey goodness
- Add a splash of vanilla extract
- If you want to up the sweet factor without altering the recipe, you could serve it with ice cream (I’d go for vanilla or strawberry ice cream), chocolate chips, Nutella (or another chocolate-nut spread), fruit syrups like our cherry sauce or strawberry syrup, powdered sugar, or fresh berries on top!
More Chocolate Dessert Recipes
Our Chocolate Mug Cake recipe was originally published 6/9/12. It was retested, reworked, and republished to be better than ever 5/27/25.
Made this without the peanut butter. The batter was very bitter so I added 2 Splenda packets. After that small tweak, it was fantastic. Had some leftover fudge frosting in the fridge so added a small spoonful of that on top. Thanks for sharing the recipe!
Awful. I followed all of the steps and what came out was a dry, bitter, grainy cake. Never following this recipe again
this was an awesome recipe! it only took 2 mins!
Although it had too much peanut butter for my taste, I’m still giving this a five because a) that’s such an easy thing to tweak and b) it satisfied the cake craving I was having & isn’t that the whole point? I like the idea of using Nutella in lieu of PB as another comment suggested. The fact that it’s so quick & easy to make is another plus.
i made double the serving and it didn’t turn out to be much. a few bites of a chocolate cake but it tasted more like a pancake. like other commenters, i felt like the sugar wasn’t enough as the final product tasted very floury. definitely add chocolate chips as without it, the saving grace of this cake was the peanut butter
It was sooooo bitter. I do not recommend.
This was quick and easy, and I love that it doesn’t require mixing ingredients in a separate bowl before cooking, which some other mug recipes suggest. It turned out perfect, and after cooking, I added a small handful of mini chocolate chips on top to melt. I like the small portion size, and the sweetness was just right – perfect for a late evening dessert.
Perfect amount when I crave something sweet! Who doesn’t love chocolate & peanut butter?
i added 2tbsp sugar instead and taste great but still not as sweet as i thought but its very fluffy! gonna put nutella on it :)
Texture is great, but the recipe doesn’t have enough sugar to make it taste cake-like. Doubled the sugar and added some chocolate chips, made it a 5/5 for me. I wish the recipe didn’t have so many comments encouraging disordered eating/food restriction, i.e. “overindulged” and “accidentally eating a pint of ice cream” – let yourself enjoy the dessert!
Bass upon the reviews, I added l 1 tbsp of white sugar and adding some semisweet chocolate chips. Made that way it was pretty good and not overly sweet. Cake was very small (not even half a mug), but was soft and tasted good. I liked the pb, but might try next time with Nutella instead and leave out the chocolate chips.
not bad mine was not sweet? even after adding extra sugar i just couldn’t taste it
Pretty good! It was just the right amount of sweetness with dark cocoa & a couple dark chocolate chips, unsweetened almond milk, & chunky peanut butter. I thought there was too much oil so will try again with less next time. Maybe even less sugar with some flavored monk fruit? Lots of possibilities with this.
This recipe works well with gluten free 1:1 flour! I followed the recipe exactly as written first, and thought it was delicious. I made it a second time (can you blame me), and added some chocolate chips on top. Freaking delicious! I don’t think it needs any more sugar, but if you prefer very sweet things, maybe add another tsp.
Just made this. Finally a mug cake that is good. Like other commenters added extra sugar. Just for fun through in some chocolate chips. It was really great!