High Altitude Chocolate Mug Cake (And Other Flavors)

Name: High Altitude Chocolate Mug Cake
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Ingredients: 3 1/2 tbsp all-purpose flour; 1 1/2 tbsp granulated sugar; 1 tbsp unsweetened Dutch processed cocoa powder; 1/4 tsp baking powder; small pinch salt; 3 tbsp whole milk; 2 tbsp unsalted butter, (melted); 1/2 tsp vanilla extract; 1 tbsp chocolate chips

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A quick and easy high altitude chocolate mug cake for one, mixed directly in a coffee cup and baked in the microwave. This simple chocolate dessert for one is perfect when you just want a single serving of cake. It’s delicious served warm with a scoop of ice cream and caramel sauce! And be sure to see the recipe variations section in today’s post, for other flavors like chocolate espresso, peanut butter or Nutella swirl, vanilla, almond, lemon, snickerdoodle, gingerbread and carrot cake.

You might also love these big chocolate chip cookies for two, chocolate mocha cream cake for two, and mini oatmeal walnut skillet cookie for two.

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What is a Mug Cake?

A mug cake is a simple cake that’s mixed in a coffee cup or mug, then “baked” in the microwave. The recipe only uses a very small amount of ingredients, so that you can enjoy a perfectly portioned single serving of cake. Since it’s so small, I made my chocolate mug cake without eggs, since a whole egg would be far too much for such a small portion of cake.

Why You’ll Love This Recipe

Quick and Easy. From start to finish, this chocolate mug cake is ready in about 5 minutes.

Small Size. Small batch recipes are so much fun, whether you just want to make a tiny dessert for yourself, or double the recipe for a couple to make for a date night, anniversary, or Valentine’s Day.

Perfect Texture & Flavor. Mug cakes can have a reputation for being a bit dense and gummy, which is usually the result of using eggs. But without eggs, this mug cake is soft, light, fluffy, moist, and just as delicious as any chocolate cake you’ve ever tasted.

Versatile Recipe. I’ve used this one recipe to create almost ten delicious flavor variations. See the recipe variations sections below.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

Chocolate mug cake with a scoop of vanilla ice cream in a coffee cup.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Flour. All purpose flour gives the cake structure and strength.
Granulated Sugar. Sweetness to balance the bitterness of the cocoa powder.
Cocoa Powder. Use unsweetened Dutch processed cocoa powder for the best rich chocolate flavor.
Baking Powder. Leavening agent, so the cake puffs up as it bakes.
Salt. Enhances the flavors.
Milk + Butter. Adds moisture, richness and flavor.
Vanilla Extract.
Chocolate Chips.

Chocolate mug cake with a scoop of vanilla ice cream.

Instructions

Lightly brush the inside of your coffee cup with softened butter, or spray with non-stick baking spray.
In the cup, use a small whisk to combine the flour, sugar, cocoa powder, baking powder and salt.
Add the milk, melted butter and vanilla, and whisk until smooth. Sprinkle the top of the batter with the chocolate chips.
Microwave the cake on high for about 60-90 seconds, until the cake is puffed and set. Times will vary based on the wattage of your microwave. You may need more or less time depending on your microwave, as well as if you added other mix-ins to your cake batter. Mine is 1000W, and I found that 65 seconds was just right.
Let the cake cool for 1 minute, then top with a scoop of ice cream, salted caramel sauce and extra chocolate chips if you like, and serve immediately.

Mug Cake Recipe Variations

Chocolate Espresso

Add 1/2 – 1 tsp instant espresso powder or instant coffee to add a deep coffee flavor to enhance the chocolate.

Peanut Butter or Nutella Swirl

Swirl a couple teaspoons of creamy peanut butter or Nutella into the cake batter before baking.

Chocolate Walnut

A few chopped almonds, pecans or walnuts would add a wonderful nutty crunch to the chocolate cake.

Vanilla

For a vanilla mug cake, simply replace the cocoa powder with the same amount of flour and omit the chocolate chips. I found that the vanilla cake needed about 5-15 seconds longer to cook than the chocolate cake.

Almond

Make the vanilla version, and add 1/4 tsp almond extract and 1 tbsp almond flour or finely chopped almonds.

Lemon

Make the vanilla version, and add 1 tsp freshly grated lemon zest.

Snickerdoodle

For a snickerdoodle mug cake, make the vanilla version, and replace half the granulated sugar with light brown sugar.
Add 1/4 tsp cream of tartar and 1/4 teaspoon ground cinnamon.
Sprinkle the top of the batter with 1 teaspoon granulated sugar combined with 1/8 tsp ground cinnamon.

Carrot Cake

For a carrot cake mug cake, make the vanilla version, and replace half the granulated sugar with light brown sugar.
Add a small pinch each of ground cinnamon, ginger, nutmeg, cloves and allspice.
Add 1/4 cup finely grated carrots (half a medium sized carrot) and 2 tbsp finely chopped walnuts or pecans.
Since the grated carrots add more moisture, this one needs to cook for about 70-75 seconds.
I also experimented with a sweet yogurt icing, made with 2 tbsp plain Greek yogurt, 1 tbsp powdered sugar and 1/4 tsp vanilla extract. Personally, I didn’t love the icing, and felt like the yogurt flavor was still too forward. If you have leftover cream cheese frosting from another baking project, you can top your carrot cake with that. Or, just make a small amount of cream cheese frosting with 2 tbsp softened cream cheese and a little powdered sugar. But as always, a scoop of ice cream on the warm cake is easy and delicious.

Gingerbread

A gingerbread mug cake is like a warm, cozy hug on a cold night, and perfect for Christmas, or anytime during the holiday season!
Omit the cocoa powder and chocolate chips, and increase the flour to 5 tbsp.
Swap the granulated sugar with dark brown sugar.
Add 1 tbsp molasses (original, not black strap).
Add 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, and a small pinch each of cloves, nutmeg and allspice.
This gingerbread version is pretty dusted with powdered sugar, but my favorite is to serve it with vanilla ice cream and a drizzle of lemon curd.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Can I bake a chocolate mug cake in a ramekin instead of a coffee cup?

Yes, you can bake your mug cake in any type of microwave safe ramekin, mug or coffee cup that has a 12 ounce capacity.

Will natural cocoa powder work instead of Dutch processed cocoa powder?

It might, but I only bake with Dutch processed cocoa powder, so I haven’t tested this recipe with natural cocoa powder.

What type of coffee cup should I use for a mug cake?

I prefer a wide, shallow cup, rather than a tall skinny one.

Mini double chocolate skillet cookie with ice cream and two spoons. — Chocolate Skillet Cookie

Mini chocolate ganache tart with two forks. — Chocolate Skillet Cookie

Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!

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