I've been debating getting rid of our microwave. Full disclosure: I'm not even sure why we even have one in the first place.
I can count the number of times I've used it in the last decade on one hand (mostly just to melt butter or soften a baking potato!), and it just sits like a lump taking up valuable counter space.
The most attention it gets is when we lose power and someone needs to reset the clock on it!
So as I was mulling over just tossing it, I watched an episode of Pioneer Woman when I was at my Mom's last week, and Ree made a Chocolate Caramel Mug Cake in the microwave in 90 seconds!!!!
And I was intrigued.
When I got back home, I decided to give it a try. I've never made a mug cake - I've seen plenty of them - but never actually made one. So one night after dinner, I measured and scooped and whisked and poured, and sure enough, in not much more than 2 minutes, we had cake!
You can absolutely just use a regular coffee mug, as long as it's microwave-safe, but I think I might try making my mug cakes in my French onion soup bowls next time (another terribly underused item in my kitchen!). You could also use a ceramic ramekin, etc.
(And in fact, you can scroll down for instructions for baking this cake in the oven if you don't want to use a microwave or don't have one.)
I didn't have the pecans, caramel squares, marshmallow creme or caramel sauce called for in the original recipe, so I had to just go with what I had. I used both semi-sweet and white chocolate chips, but you can use all semi-sweet if you wish - or all white.
I warned my husband as I set the mug in front of him not to expect much, that this was an experiment, but he loved it! I did too. I would definitely make this again.
It's great because it's so fast to make and you can so easily adjust the recipe to make one, two, or a dozen of these!
When the unexpected craving for chocolate hits, this Single-Serving Double Chocolate Chip Mug Cake really fits the bill. Using ingredients you likely have on hand.
So I'm thinking our microwave might have just gotten a reprieve.... for now...
I'm kind of embarrassed to admit how many times I've made these cakes just this week alone. In the name of "recipe testing", of course!
(Scroll down for the printable recipe with directions on baking the cake in the microwave or oven.)
Single-Serving Double Chocolate Chip Mug Cake
Makes 1 serving.
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder, plus more for dusting
1/4 teaspoon baking powder
Pinch of kosher salt
2 tablespoons semisweet chocolate chips
3 tablespoons milk
3 tablespoons neutral oil (vegetable, coconut, avocado, etc.)
1/2 teaspoon vanilla bean paste
Vanilla ice cream, for serving
Confectioners sugar, for dusting
- Whisk the flour, sugar, cocoa powder, baking powder, and salt in a 10- to 12-ounce microwave-safe mug or ramekin.
- Add the milk, oil, and vanilla and whisk well until smooth with no lumps. Add the chips and whisk to combine.
- Microwave on high for 90 seconds. Let cool for a few minutes, then top with a small scoop of ice cream.
- Dust with cocoa powder and confectioners sugar.
And that's it! Repeat as many times as necessary!
Updated: you can also make this cake in the oven. Just mix the batter in an oven-safe ramekin or cocotte and bake at 350 degrees for 20 minutes for a lava molten center or 25 to 30 minutes for a more fully baked center.
Very Ironic Update: In the few days between the last time I made these mug cakes and writing this, our microwave DIED!!! I think I might have overworked it. LOL! I was standing at the sink, and all of a sudden, with the door ajar and nothing in it, the light came on and the turntable started turning! I freaked out about it potentially spewing microwaves all over the kitchen and unplugged it SO FAST!
