How to make a fudgy chocolate MUG CAKE in 60 seconds

Ingredients

• 2 tbsp Dark Chocolate Chips (semi‑sweet, can substitute with milk chocolate chips)
• 4 tbsp All-Purpose Flour (sifted)
• 4 tbsp Granulated Sugar (fine granules)
• 2 tbsp Unsweetened Cocoa Powder (high‑quality cocoa for deep flavor)
• 0.25 tsp Baking Powder (helps the cake rise)
• 3 tbsp Full Cream Milk (room temperature)
• 2 tbsp Melted Butter (melted and slightly cooled)
• 0.25 tsp Vanilla Extract (pure vanilla for flavor)
• 1 Microwave‑Safe Mug (12‑oz ceramic mug, ensure it is microwave‑safe)

Instructions

1. Gather and Measure Ingredients

   Measure all dry and wet ingredients into separate small bowls and have the microwave‑safe mug ready.

   Time: PT1M

2. Combine Dry Ingredients

   In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and dark chocolate chips until evenly distributed.

   Time: PT30S

3. Mix Wet Ingredients

   In another small bowl, stir the milk, melted butter, and vanilla extract until smooth.

   Time: PT30S

4. Combine Wet and Dry Mixtures

   Pour the wet mixture into the dry ingredients and stir just until the batter comes together; a few small lumps are okay.

   Time: PT30S

5. Transfer Batter to Mug

   Spoon the batter into the prepared mug, smoothing the top with the back of a spoon. Fill the mug no more than three‑quarters full.

   Time: PT30S

6. Microwave the Cake

   Microwave on high for 1 minute. Check the cake; if it is still liquid in the center, continue microwaving in 10‑second bursts until set, total time about 1 minute 20 seconds.

   Time: PT1M20S

7. Cool Slightly and Serve

   Let the mug sit for about 1 minute to cool and finish cooking, then enjoy straight from the mug.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

2g