Chocolate Cake in a Cup

first cake in a cup

Warning, if you are a chocolate addict, this may be the most dangerous recipe you encounter.

Yes, that’s right. You can now have your own homemade mini chocolate cake in five minutes. No unpronounceable ingredients, no box mixes, no saying you can’t have cake because you live alone, or that you don’t have time to make a rich, dark chocolate cake. And no waiting for a birthday – anybody’s birthday.
This recipe has been so popular that I went on to create a caramel apple cake in a cup and several muffins in mugs, called muggins. They are all part of my single serving series, so I hope you watch for more in the future.

I made this in your honor friend or relative far away!

The next time you hear of a friend or relative in another state who’s having a birthday, you can make this cake and eat it in his/her honor. Bonus – you can post a pic on Facebook so they know how devoted you are.

he likes it!

First a disclaimer: you may have tried a “cake in a mug” before. These recipes use a cocoa mix or pudding mix. Or they have you mix two box cake mixes together and then you scoop out some powdered chemicals and wait for it to explode in the microwave. I’ve been there and I basically threw the whole mess out after even my grandkids wouldn’t eat it. The textures and taste of these globby concoctions will not compare to this recipe.
Where did I find this, you ask?

choose a large cup

I was skulking around the internet looking for healthy chocolate recipes (snort! Did I hear you snort?) when I found this one on Eggland’s Best a few years ago – you know, the egg people.

add some zesty flavor

Because it uses all natural ingredients, I gave it a try. (Shine my halo, I’m such a purist…Don’t snort at that!)
Now a few words of caution – it is very rich, but the texture is spongier than a normal cake, most likely because of the microwave. (It’s still warm chocolate, so we’re all good.) You’ll want to share your cake or save some for tomorrow.

cut this in half...yeah right

(Sure.) It is very rich and is over 350 calories, (kill joy) so it would be best to cut it in half. (But I didn’t.) End of lecture.

I made one of these plain and then I made another version just for my hubby and we compared the two. His was laced with Kahlua and pecans and it had more flavor, but both were soul satisfyingly chocolate.

pecans are a nice addition

Hang with me to the end, as I’ve listed all kinds of additional ingredients that might make this even more decadent.
2 TBS flour
3 TBS sugar
2 TBS unsweetened cocoa
1 large egg
2 TBS milk (or Kahlua or brandy or…)
2 TBS canola oil
2 TBS chocolate chips
½ tsp vanilla
Dash salt

second cake stuck to the cup a bit

Find a cup that will hold about 1 ½ cups of liquid. More is fine, but less will make a mess. Also, the smoother the inside of the cup, the easier the cake will fall out onto a plate when it’s done. You do NOT need to grease the cup.

Add dry ingredients to the cup.
Add the egg, milk, oil and vanilla and mix well with a fork or small whisk.
Add the chocolate chips (or nuts, coconut, whatever else) and stir to blend.
Put the cup in the microwave and cook on high for two minutes.
Allow to cool for 15 – 30 seconds and tip onto a plate. Or eat it in the cup.

Oh Baby

Yes, this would be amazing with ice cream, or whipped cream.

Finally, think of all the possibilities. Here are a few to get you started. Please comment with new ideas you may have tried.
1. Swap the milk for your favorite brandy or liqueur.
2. If you’re trying to assuage your conscience, use pastry whole wheat flour and add a tsp of wheat germ.
3. Swap dark chocolate chips instead of semi sweet.
4. Swap or add white chocolate chips, or peanut butter chips.
5. Sprinkle with cinnamon-sugar before “baking.”
6. Add any of the following: ¼ tsp chili pepper.
7. ¼ tsp cinnamon.
8. Coconut
9. Craisins or dried blueberries.
10. Pecans, walnuts or almonds.
11. Your idea goes here.

So this throws the door wide open for experiment. Bakers unite. Whip up a “cake in a cup” and write to me while you’re on a sugar high! Gingerbread? Carrot? Caramel Apple? Red Velvet? Lemon? So many possibilities! But you have to admit, the chocolate cake in a cup looks enticing.

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48 thoughts on “Chocolate Cake in a Cup

  1. Suggestions/Substitutions:

    The Oil can be replaced with yogurt for a healthier feel though the end product doesn’t look that good. Whole milk can also replace the oil. If you want to keep the softness of the cake,fat-free cakes tends to be dense just replace 1T oil.

    Sugar can be replaced with 2T Honey and reduce liquid by 1T. Honey is sweeter but you can use 3T and reduce 1.5T liquid.I reduce milk and oil by 1/2 T. Same goes for agave/maple syrup/golden syrup (which is a honey substitute or was developed to be one) I think.

    If you run out of cocoa, a slightly less chocolatey version can be had by replacing it with hot chocolate powder.Otherwise replace sugar+cocoa with hot chocolate powder (since it has sugar in it) but if you don’t want to finish off your son’s chocolate powder, 2T will do.Adding 1/4t instant coffee may help to sharpen the chocolate taste.

    Instead of chips, which I don’t keep, a piece of chocolate can be put in the centre to make a lava cake.You can even put two squares or a piece of caramel chocolate (snickers/mars).

    If you replace 1T APF with 1T ww flour, there’s no taste difference.

    If you’re dairy free, soy milk and almond milk work fine. Even orange juice works-not fresh, from the tetra pak, but you need some fat, so oil is necessary. You can’t go fat free with juice as the only liquid. If you want you can put candied oranges and 1/2t of orange zest to create an orange-choc cake.

    If you remove the egg, it doesn’t rise at all but comes out as a brownie( a pinch of soda helps) and 2T walnuts instead of chips can be added to give it an authentic feel.

    If your nuts (in the with-egg original recipe) are sinking to the bottom, divide them in half and mix half and put the other 1/2 on top in a single layer without mixing.Toasted almonds are particularly tasty.

    Replace 1T chips with 1T Ginger to create Ginger-choc cake.

    I tried a vanilla one, using the cinnamon recipe, replacing cinnamon with vanilla extract, it came out Okay.I used white chips/raisins instead of nuts – as I thought that would overpower the vanilla taste.Vanilla powder can also be used to replace 1T of flour in that recipe. It would be best to put choc chips instead of nuts creating a vanilla choc-chip mug cake, to keep the proportions the same.

  2. I have a sweet tooth so all of these sound great esp the chocolare. How about a little spinoff for those who love breakfast anytime during the day. Maybe use a light pancake mixture with eggs, sausage or bacon, hash browns cheese, etc in a cup…

  3. This is a great idea for big family dinners. With multiple food allergies and dislikes among our relatives, it’s hard to have a dessert that everyone likes or can eat. I never thought of single serving desserts.

    • So true! There are plenty more cake in a cup or muffin in a mug (mugging) recipes under Single Serving foods. Hope you check them out! Thanks for the note. Clare

  4. I am planning a graduation party for my son that is graduating with a Criminal Justice degree. My dessert plan has been to make a tower of donuts and something with a coffee theme. The chocolate cake in a coffee mug is a perfect idea! Because I am making so many I am tempted to make a large batch and dividing the batter in the cups but egg requirement is throwing me off. What do you think I should do?

  5. Oh my gosh! I have wanted to try a mug cake recipie, but had heard bad reviews from all except this one. I just made it and ate every bite of it. This recipe is delicious!

  6. I was walking around the grocery store and it was raining outside. I wanted to find a quick, easy and warm recipe for dessert. I searched Pinterest for a cake in a cup recipe. I think yours came up first. Not sure, but made it tonight and woah, baby! It is delicious. And rich. This might become a problem. Thanks!

    • Karen, I hope you got the chocolate lift to ease the rainy days. Try some of the other “cakes in a cup” as well. The caramel apple is very popular. And I have breakfast muggings that I know you’d like. Enjoy! Nana Clare

  7. (1) what was the cake frosted with? I like to know all the details since that is what is pictured. THANKS

    (2) I believe there was a challenge here to find a really good vanilla muggins recipe and I didn’t see any follow up there. I like vanilla too. REAL vanilla…….any chance this will be addressed soon?

    • Hi again, what you see on the top of the cake, is actually large dark chocolate chips that had fallen to the bottom of the cup. Then when I inverted the cake onto the plate, they formed a gooey frosting. I used Ghiradelli chips.
      As for the vanilla cake, I never perfected one. However, I did create lots of other flavors. Just search Single servings on my website and you will see oatmeal, caramel, apple, pumpkin and other interesting cakes in a cup. Good luck!

    • Because this uses an entire egg, I think you would have trouble making them smaller. Unless you find a really small egg and cut ingredients in half. Try it and see how it works.

      Or – You might just cut them in half. Or not. No one really minds too much chocolate cake! Have fun.

  8. Please, please, please a recipe for a vanilla mug cake. I love vanilla and have been searching for a really good microwave vanilla muggin. I have tried at least a half dozen from several websites and YouTube. Yuck to all of them. If they don’t taste like rubber, they just plain taste weird.

  9. I have searching high and low for a microwave mug cake… that actually tasted good. And finally I found it! I was mixing the batter in my trusty cup when I wondered, (I also wondered why am I so obsessed with this? but that will be another story) and I really wished it would turn out, edible. But low and behold. IT DID. Thank you so much! It is now my little treat, and I will eat it often. (I happened to have some vanilla ice cream and chocolate sauce handy so I did use that ;))

  10. Wow, incredible blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your web site is excellent, let alone the content!. Thanks For Your article about Chocolate Cake in a Cup | Nana Clare& .

  11. I feel this is one of the such a lot significant information for me. And i’m satisfied reading your article. However should remark on some general issues, The web site taste is great, the articles is in point of fact great : D. Good job, cheers

  12. I was getting really hungry and came across your post. Went straight to the kitchen to make it – yummy!! Will make this with my 7 yr old when he gets home from school – I think it is a perfect non-messy and quick cooking recipe for kids :-)

  13. I just finished gobbling it down. So good!! I have issues with fat, and egg yolks bother my gallbladder more than other fats, so I used 2 egg whites and it came out delicious. So good!! I shared the recipe on my site it was so good!!

    Thanks!! Kathy

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  18. Wow, marvelous weblog layout! How long have you been running a blog for? you make running a blog look easy. The total glance of your site is wonderful, as neatly as the content material!

  19. Molten Lava Chocolate Cake RecipeBecause so many people love mint coochlate lava cake, we’ve included a variation with this recipe. * 8 ounces semisweet or bittersweet coochlate, chopped * 4 large eggs * bd pound (2 sticks) unsalted butter, chopped * 4 tablespoons unbleached all- purpose flour * bd cup sugar * 1 teaspoon ground nutmeg* * bd teaspoon ground cinnamon—or for a mint version, substitute 1bc teaspoons peppermint extract for the cinnamon * Whipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract) * Raspberries and mint leaves for garnish (optional)*We use a nutmeg grinder and a fresh nut; you also can use the nut with a plane grater.Preheat the oven to 350b0F. Grease eight 4-ounce cake molds or ramekins.Over a double boiler, melt the coochlate and butter, stirring constantly. Once they are completely melted, set aside and cool.Combine the sugar and eggs and whisk until pale and fluffy. Stir the coochlate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well. Pour the batter into the cake molds and bake for 14 minutes at 350b0F. While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.

  20. Pingback: Weekly Cakemug Recipe: Warning, if you are a chocolate addict, this may be the most dangerous recipe you encounter. « Our Cakemug!

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