Five Easy and Delicious Microwave Mug Cakes

Mug cakes are a quick and easy way to treat yourself to something sweet and delicious after a hard day toiling away in the yard or garden. They are just as good (if not more delicious!) than packaged cakes and brownies, and are much better for you because they are fresh and home-made (unlike store-bought cakes that can be full of yucky preservatives). On to the cakes!

Angie McGowan

Angie McGowan /

Nutella Mug Cake

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

ombine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired. Top with whipped cream and chocolate syrup. Enjoy!

Chocolate Chip Cookie Dough Mug Cake

1 tablespoon unsalted butter
1 tablespoon caster sugar
1 tablespoon dark brown sugar
1/8 teaspoon pure vanilla extract
a pinch of salt
1 egg yolk
3 tablespoons plain flour
2 heaping tablespoons dark/semisweet chocolate chips

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Choose a microwave-safe mug/ramekin/small bowl. It doesn’t have to be large, as the cookie doesn’t rise like microwave cakes do, if at all. Place the butter in the mug and melt in the microwave; do this in 15 second intervals at about 70% power (it should be melted, not boiling). When you have small bits of butter remaining, take it out of the microwave and gently swirl, or stir, the butter until the bits have melted.

To the melted butter, add sugars, vanilla and salt. Stir well. Add the egg yolk and stir well to combine. Add the flour, and stir until combined. The consistency of the dough should be similar to real cookie dough; if it’s too runny, add a touch more flour until the consistency is firmer, or if it’s too stiff, add a splash of milk. Add the chocolate chips and stir to evenly distribute throughout the dough. Flatten the surface of the dough with the back of the spoon.

Microwave at about 70% power for 30-40 seconds. Do not overcook. For your first time, only cook for 30 seconds; if it’s still looking quite wet on top, microwave at 70% power for another 10 seconds. The cookie will continue to cook once it’s removed from the microwave, and it will be very hot.

Angie McGowan

Angie McGowan /

Chocolate Fluffernutter Mug Cake

4 tablespoons white sugar
4 tablespoons self-rising flour
3 tablespoons cocoa powder
3 tablespoons melted butter
3 tablespoons peanut butter
3 tablespoons milk
1 egg
marshmallow fluff for topping

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Add all ingredients into a large mug. Mix very well with a fork. Microwave on high for 1 1/2 to 3 minutes. Cooking time will vary depending on your microwave wattage. The way I can tell if mine is done is because it rises alot then settles a bit. Right after it starts to settle, I know it’s done. Check with a toothpick for doneness. Cake is suppose to be ooey and gooey, just not runny. Top with a heaping tablespoon of marshmallow fluff.

Bella Limento

Bella Limento /

Salted Caramel Mug Cake

4 tablespoons all purpose flour
4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramels

Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

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Gluten-free Mug Brownie

1/4 cup gluten-free oat flour, quinoa flour, or a gluten-free flour blend
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) — it will be done when it’s springy on top but still a bit gooey — like the very best brownie. Eat warm.