My light and airy chocolate chip mug cake is the quickest and easiest way to satisfy your chocolate craving. Made without egg, this single serving dessert takes just 5 minutes from start to finish!
Plus, it’s fluffy with subtle vanilla and caramel flavors and lots of chocolate in each bite! Listen, as a busy mom and self-diagnosed choc-o-holic, I understand the need to have a super delicious chocolate quick fix that doesn’t make too much mess.
And when I discovered mug cakes, I felt like I was being exposed to a whole new world of super-easy dessert possibilities! Between this 5 minute quick dessert recipe and my Banana Bread in a Mug, I’ve finally got my sweet tooth cravings covered!
Chocolate Chip Mug Cake Ingredient Highlights
I like to use unsalted butter. If you only have salted on hand, skip adding the extra salt. You can also use plant-based butter or margarine instead.
I prefer light brown sugar here. You can also use dark brown sugar or granulated sugar, but I find that light brown sugar adds just enough extra caramel flavor for the best chocolate chip mug cake.
Any percentage of dairy or any unsweetened non-dairy milk will work. It’s best if the milk is at room temperature so that it doesn’t make the melted butter seize up.
Dark chocolate (my fave!), milk chocolate, or semi-sweet chips can be used. You can also chop up your favorite chocolate bar and add chocolate chunks.
Late-Night Mug Cake with Chocolate Chips Tips and Tricks
How to Make a Microwave Chocolate Chip Mug Cake
Once you see how easy this is, I’m confident that this egg-free dessert will become one of your go-to dessert recipes!
Start by adding your butter to a microwave-safe mug. Microwave on high in 30-second increments, stirring in between until the butter is completely melted and liquefied.
Add the brown sugar to your mug with the melted butter and use a fork or mini whisk to combine until there are no lumps.
Then add the flour, baking powder, salt, milk, and vanilla extract.
Use a fork to mix, making sure you are left with a smooth batter. Scrape any dry ingredients that may have stuck to the inside corners of the mug into the batter.
At this point, assess the consistency. It should be pretty thin, but still thick enough for the chocolate chips to sit on top. Think pancake batter.
If it’s too thin, you can add up to 2 teaspoons extra flour until you achieve the desired consistency.
Next, stir in about ¾ of the chocolate chips, leaving some behind to add on top. The chocolate chips are heavy and tend to want to sink to the bottom as your mug cake cooks.
Pro tip: Adding some chocolate chips on top will help to distribute your chocolate chips more evenly through every bite.
Now microwave it! If you take it out of the microwave and notice it looks a little underdone in the center, you can microwave it again for an additional 10-20 seconds on high.
Or you can just leave it slightly underdone for a super moist texture. It’s better to undercook than overcook it. Overcooking this easy mug cake recipe may make it an almost “spongey” texture.
Microwave Time May Vary
Every microwave is just a little bit different. My microwave is 900 watts, and on high, this chocolate chip mug cake is perfect after 80 seconds of heating and 1 minute of sitting.
The average microwave is between 600-1200 watts. If you know your microwave is 600 watts, you will probably need an extra 10 seconds. However, if your microwave is 1200 watts, start with 70 seconds.
If you’re not sure about your microwave wattage (and who would blame you?), stick with 80 seconds. Regardless, it will be safe to eat and delicious either way. Just make yourself a note for next time if you feel it was slightly over or undercooked.
If you’re making more than one mug cake, it’s best to microwave them separately.
How to Bake a Mug Cake in the Oven
So long as your mug is safe for the oven, then you can certainly bake it instead of microwaving it! It takes much longer, but is still easy to throw together, and makes a single serving and requires no eggs.
Place your oven-safe mug on a baking sheet and bake it at 350°F on the top rack for 20-25 minutes until a toothpick comes out clean.
Microwave Chocolate Chip Mug Cake (No Egg!)
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 2 tablespoons unsalted butter (non-dairy works!)
- 2 tablespoons light brown sugar (tightly packed)
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 3 tablespoons milk (preferably at room temperature) (dairy or unsweetened non-dairy)
- ½ teaspoon vanilla extract
- ¼ cup chocolate chips (dark or semi-sweet chocolate)
Instructions
- Melt the butter to a microwave-safe mug and melt in 30-second increments, stirring in between, until completely liquefied.2 tablespoons unsalted butter
- Add the sugar and stir with a fork until well combined.2 tablespoons light brown sugar
- Add the flour, baking powder, salt, milk, vanilla extract and use your fork to stir until the batter is smooth and free from lumps. Make sure you integrate any dry ingredients that may have gotten stuck to the sides or corners of the mug.¼ cup all-purpose flour, ¼ teaspoon baking powder, ⅛ teaspoon salt, 3 tablespoons milk (preferably at room temperature), ½ teaspoon vanilla extract
- Asses the consistency of your batter. Ideally, it should be like pancake batter—not too thick, but thick enough so that the chocolate chips can float on top. If the batter is too thin, you can add up to 2 more teaspoons of flour if needed.
- Stir in about 3/4 of the chocolate chips, then sprinkle the remaining chocolate chips on top.¼ cup chocolate chips
- Microwave for 80 seconds, then allow the mug cake to sit in the microwave for an additional 1 minute. Enjoy!
Pro Tips
- If after microwaving for 80 seconds and letting it sit for 1 minute in the microwave your chocolate chip mug cake still looks underdone, you can heat it for an additional 10-20 seconds.
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3 thoughts on “Microwave Chocolate Chip Mug Cake (No Egg!)”
Bold statement: this is the best mug cake recipe I’ve ever made. And I’ve tried a ton. Will definitely be making this again! Highly recommend.
SUCH an honor! So glad you enjoyed, Meredith!
The 3 ingredient cake mix cookies are really good and quick. I like to use the yellow cake mixes and change up on the exact I use. The chocolate chip is one of my favorites.