Name: Hot Chocolate Mug Cake
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 2 tablespoons granulated sugar; 2 tablespoons unsweetened cocoa powder; 1/4 teaspoon baking powder; Pinch of salt; 1/4 cup milk; 2 tablespoons vegetable oil; 1/4 teaspoon vanilla extract; 1 tablespoon chocolate chips; 1 tablespoon mini marshmallows (optional)

Why You’ll Love Hot Chocolate Mug Cake Recipe

You’ll love this recipe because it’s:

Fast and fuss‑free — Prep takes around 5 minutes and the microwave handles the rest.
Single serving — No large cake to bake and store; you get a personal treat.
Comforting and chocolatey — A rich chocolate cake that evokes hot cocoa, topped with marshmallows and optional extras like whipped cream or chocolate sauce.
Customizable — Once you master the base, you can vary the flavors and toppings to suit your mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/3 cup all‑purpose flour
2 tablespoons hot cocoa mix
1 tablespoon cocoa powder
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1/2 teaspoon baking powder
1 tablespoon semisweet chocolate chips
2 tablespoons unsalted butter, melted
1/4 cup milk
1/4 cup mini marshmallows
Whipped cream, optional
Chocolate sauce, optional
Chocolate shavings, optional

Directions

In a suitably sized mug, combine the flour, hot cocoa mix, cocoa powder, sugar, salt, baking powder, and chocolate chips until evenly mixed.
In another mug (or small bowl), whisk together the melted butter and milk.
Pour the dry‑ingredient mixture into the wet mixture and stir until no lumps remain, scraping the edges so everything’s fully incorporated.
Microwave the mug for about 1 minute 30 seconds, or until the top of the cake is no longer runny and is just slightly sticky. If after that time it’s still underdone, cook in 30‑second intervals until set (microwave power varies).
Let the cake cool for a minute or two. Then top with the mini marshmallows and, if desired, whipped cream, chocolate sauce, and chocolate shavings.
Serve immediately while warm.

Servings and timing

Servings: 1
Prep time: 5 minutes
Cook time: ~2 minutes
Total time: ~7 minutes

Variations

Mexican Hot Chocolate: Stir in 1 teaspoon ground cinnamon with the dry ingredients for a warm spice twist.
Peppermint Hot Chocolate: Add 1/8 teaspoon peppermint extract to the milk/butter mixture and top with crushed peppermint sticks and marshmallows.
Coffee Affogato Style: After microwaving, pour a shot of strong espresso over the cake and drizzle sweetened condensed milk for a decadent finish.
Peanut Butter Crunch: Mix in a spoonful of peanut butter or powdered peanut butter into the batter, and sprinkle crushed salted pretzels on top for texture.
Other topping ideas: Try whipped cream, marshmallow fluff, sliced strawberries, crushed cookies, caramel sauce, or fruit compote.

Storage/Reheating

Since this mug cake is best enjoyed warm and fresh, it’s ideal to consume immediately after making. If you have leftovers (though unlikely with a single serving), you can cover the mug and refrigerate for up to 1 day. Reheat in the microwave for about 20‑30 seconds, checking that it warms through without overheating and drying out.

FAQs

What kind of mug should I use?

Use a mug large enough so the batter doesn’t come too close to the rim. The cake will rise during cooking, and if the mug is too small it can overflow.

Can I use a different type of milk?

Yes — you can substitute with almond, oat, soy or any other milk alternative. The texture may vary slightly but the cake should still turn out well.

What if I don’t have hot cocoa mix?

You can omit the hot cocoa mix and replace it with additional cocoa powder and sugar to taste. The mix adds sweetness and flavour, so adjust accordingly.

Can I bake it in the oven instead of the microwave?

Yes, though the convenience is in microwave use. If using an oven, bake in a small oven‑safe mug or ramekin at around 350 °F (175 °C) for approximately 10–12 minutes, or until set.

Will the cake be dry if I overcook it?

Yes — overcooking in the microwave can cause dryness and a rubbery texture. It’s better to stop when the top is just set and slightly sticky.

Can I double the recipe for two servings?

Absolutely. You can double all the ingredients and either use two mugs or one larger dish, adjusting cooking time as needed (watch closely to avoid overflow).

Can I add mix‑ins like nuts or fruit?

Yes — chopped nuts, dried fruit, or even fresh berries can be folded in just before cooking. Be sure not to overload the mug.

How do I make it less sweet?

Reduce the granulated sugar by half, or use a low‑sugar hot cocoa mix. You can also skip the optional toppings like chocolate sauce or whipped cream.

Is the nutritional information available?

Yes — for the single‑serving version, it’s estimated at around 774 calories, 31 g fat, 115 g carbs, and 12 g protein.

Can this be made gluten‑free?

Yes — substitute the all‑purpose flour for a gluten‑free baking flour blend (one‑to‑one swap), and ensure your cocoa mix and other ingredients are certified gluten‑free.

Conclusion

This hot chocolate mug cake offers the indulgence of a rich chocolate dessert in mere minutes, with minimal cleanup and maximum satisfaction. Whether you’re craving something sweet after dinner or need a quick treat for one, this recipe delivers warmth, comfort and ease. Try adding your favourite toppings or flavour twists to make it uniquely yours.