The Best Chocolate Mug Cake

$0.30 each
by Beth - Budget Bytes
4.68 from 138 votes
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There comes a time in every girl’s life when she needs a chocolate mug cake.

Perhaps it’s one of those days where you just want to curl up on the couch all day and watch bad Lifetime movies about stolen babies (ladies, you know what I’m talking about).

Or maybe you just ran four miles for the first time in your entire life and unless you counteract it immediately with a dessert, the universe will be thrown out of balance and implode, and the entire 2012 apocalypse will be all your fault.

Or maybe it’s your birthday and everyone forgot so there was no cake. Okay, sorry, that last one was kind of depressing. Anyway, my point is, sometimes you just need a bite of cake to make things right. Just a bite.

Chocolate cake being lifted out of the mug by a spoon.

Love peanut butter and chocolate? Check out my No-Bake Pretzel Peanut Butter Bars or Peanut Butter Fluff Cups.

What Makes This Mug Cake The Best?

I was never a fan of mug cakes because all of the versions I’ve tried have turned out rubbery and just not at all delightful. Until I found this recipe, which for me is the one. This is why I like it:

  • It’s not overly sweet. (If you want it sweeter, add more sugar or some chocolate chips.)
  • It’s small. Other recipes I’ve tried have just been too big and they make me feel like I just over indulged. This one is just a few, rich, delightful bites.
  • There is no egg. I find that eggs make mug cakes rubbery or spongey and they also mean that you can’t scale the recipe in size. If you want a small cake, you can’t just split an egg in half, right?
  • There are a lot of variations. Add chocolate chips, use nutella, jam, or caramel sauce in place of the peanut butter, vegan-ize it by using soy milk in place of cow’s milk… lots of options.

Don’t be tempted to leave out the peanut butter (or jam, or whatever you drop in the center) because it helps keep the cake moist and rich. It simply wouldn’t be the same without it.

Make it a Vegan (Dairy-Free Mug Cake)

With one simple swap, this Chocolate Mug Cake can be made vegan. Simply swap the milk with your favorite non-dairy milk and you’re good to go! Life is good.

So, shout out to Jessie at Made From Scratch for experimenting with mug cakes until finding this perfect mix. You just saved the universe from imploding!

Overhead view of a chocolate mug cake with a spoon in the center.
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“The One” Chocolate Mug Cake

4.68 from 138 votes
In just two minutes you can have this perfect single serving chocolate mug cake to quiet that sweet tooth. 
Chocolate cake being lifted out of the mug with a spoon.
Servings 1
Prep 3 minutes
Cook 1 minute
Total 4 minutes


  • 2 Tbsp all-purpose flour ($0.02)
  • 1 Tbsp unsweetened cocoa powder ($0.03)
  • 2 tsp sugar ($0.01)
  • 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 ($0.13)


  • 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!

See how we calculate recipe costs here.



Microwave power varies slightly, so you may want to experiment with the cooking time, give or take 5-10 seconds. One minute is a good place to start.


Serving: 1ServingCalories: 344.9kcalCarbohydrates: 28.4gProtein: 7.3gFat: 23.5gSodium: 569mgFiber: 1.5g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Love microwave mug cakes? Check out my Funfetti Mug Cake, or Cinnamon Nut Swirl Mug Cake!

Close up of a spoonful of chocolate cake with the mug in the background.

How to Make a Chocolate Mug Cake – Step By Step Photos

Dry ingredients for the mug cake in the mug.

Add 2 Tbsp flour, 1 Tbs 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.

Chocolate cake batter in the mug.

Add 2 Tbsp milk and 1 Tbsp oil, then stir until it forms a batter.

Peanut butter added to the center of the cake batter in the mug.

Drop a dollop of peanut butter (about 1 Tbsp) down into the center of the batter.

mug cake after microwaving, from the side.

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!

Chocolate cake being lifted out of the mug with a spoon.

Every bite has a light cake and a gooey, rich bit of melty peanut butter. Absolutely perfect.

half eaten mug cake with a spoon resting in the middle.

And then five or six delightful bites later, you’re done and you don’t feel like you do when you “accidentally” eat a whole pint of ice cream. …not that that ever happens. 👀

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  1. There’s a typo in your video – the opening headline reads instead of Love the mug cake! It is my birthday tomorrow and this will be my cake. Thank you!!

  2. Not the best texture and too Much cocoa powder but I fixed it with more milk and sugar

  3. Yum! Only change for me was cashew milk because I don’t do dairy. So fluffy and tasty. Love the chocolate and peanut butter combo. Delicious, quick and easy. This will be my go to recipe. Will try maybe throwing in some chocolate chips with the pb next time.

  4. Sooooo good. Used half oil, 1/2 light mayo. Decreased cocoa powder to 1/2 tbsp and added a bit of vanilla. First time tried it with natural peanut butter, which I didn’t love. It probably needs the sweetened Pb. Second time I used a dollop of Nutella – heavenly! Served with vanilla ice cream – like a fresh warm brownie. Yum! Loved that I didn’t half to use half an egg like some recipes call for, and as someone else pointed out, this one has much fewer calories than other choco mug cakes.

  5. This sounded so good that I had to try it RIGHT NOW but I didn’t have any cocoa powder. 😩 But I did have some envelopes of Swiss Miss. I used two Tbsp of it instead of the cocoa powder and sugar, and otherwise followed the recipe. Turned out Great!

  6. I wish I’d used pineapple or raspberry jam instead of peanut butter, and I did substitute Hellman’s mayonnaise for cooking oil, just for the little bit of egg content, and a little vanilla extract.

    1st attempt was great except for the center part, because I’m not a fan of peanut butter

  7. Amazing! I added 4 dark chocolate squares in as well to melt in with the peanut butter and it was sensational 👌🏾

  8. I made this for the first time today.  I used raspberry jam in place of the peanut butter.  It was the perfect size and delish.