Ingredients
4 tablespoons (35g) all-purpose flour
3–4 tablespoons (28g) unsweetened cocoa powder
3 tablespoons dark brown sugar
Pinch of salt
6 tablespoons (90ml) milk
2 tablespoons vegetable oil (or canola/sunflower)
½ teaspoon vanilla extract
1 tablespoon semi-sweet chocolate chips
Instructions
1. In a medium microwave-safe mug (1 cup capacity), mix together flour, cocoa powder, brown sugar, and salt until blended.
2. Add milk, oil, and vanilla extract. Stir until you have a smooth, thick batter.
3. Fold in chocolate chips for extra gooeyness.
4. Microwave for 1 minute 40 seconds to 1 minute 50 seconds (based on a 1200W microwave) until the top looks set but glossy.
5. Cool for 1 minute before eating. Serve warm with ice cream or whipped cream.
Notes
Microwave times vary — start lower and add time if needed.
For a richer taste, use Dutch-process cocoa or add espresso powder.
For a healthier version, use coconut sugar and almond milk.
Store leftovers covered at room temperature for 24 hours or refrigerate for 2 days.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Chocolate Mug Cakes
- Method: Microwave
- Cuisine: American