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Easy Chocolate Hazelnut Mug Cake

Alright, confession time: I’m officially obsessed with this chocolate hazelnut mug cake. It’s like having a warm hug in dessert form—ready in just a few minutes and made right in your microwave! If you’ve ever wanted rich, fudgy chocolate cake that’s just the right size for one person (because let’s be real, sometimes sharing is NOT an option), this recipe is your new best friend. The subtle crunch and toasted aroma of hazelnuts paired with melty chocolate is downright irresistible. Plus, cleaning up is a breeze since you only use one mug. Seriously, I can hardly wait for you to try it and fall in love just like I did!

Quick Facts

Yield: Serves 1
Prep Time: 5 minutes
Cook Time: 1 minute 30 seconds
Total Time: 6 minutes

Ingredients

For the Main Dish:

4 tbsp all-purpose flour
2 tbsp granulated sugar
1 tbsp unsweetened cocoa powder
1/4 tsp baking powder
Pinch of salt
3 tbsp milk
2 tbsp vegetable oil
2 tbsp chocolate hazelnut spread (like Nutella)
2 tbsp chopped toasted hazelnuts

How I Make It

Step 1:

Grab a microwave-safe mug and whisk together the flour, sugar, cocoa powder, baking powder, and salt until everything looks well combined. This dry mix is the base of your cake, so don’t skip the pinch of salt—it brings out all the chocolatey goodness.

Step 2:

Add in the milk and vegetable oil, then stir until smooth. The batter should be thick but pourable—if it looks too thick, a splash more milk can loosen it up.

Step 3:

Drop in the chocolate hazelnut spread in dollops and gently swirl it through the batter with your spoon to create pockets of melty goodness.

Step 4:

Sprinkle the chopped toasted hazelnuts on top to add a little crunchy surprise and that toasty aroma.

Step 5:

Microwave your mug cake on high for about 1 minute 30 seconds. Keep a close eye during the last 30 seconds to avoid overcooking—when the cake looks set but still a tiny bit gooey in the center, it’s perfect.

Step 6:

Let it cool for a minute or two—it’s super hot! Then grab a spoon and dig in. The outside will be fluffy cake, and the inside is a dreamy swirl of chocolate hazelnut goo.

Variations & Tips

Swap hazelnuts for chopped walnuts or pecans for a different crunch.
Add a pinch of cinnamon or a drop of vanilla extract for extra flavor depth.
Try stirring in a tablespoon of chocolate chips for even more melty chocolate bits.
If your microwave is very powerful, reduce cook time by 10-15 seconds to avoid dryness.
For a dairy-free version, use almond or oat milk and coconut oil.

How I Like to Serve It

Serve this mug cake straight from the microwave with a scoop of vanilla ice cream or a drizzle of whipped cream for a cozy date night dessert. It also makes an awesome midweek treat when you’re craving something indulgent but quick. For holiday times, sprinkle a little powdered sugar and add a few fresh raspberries to brighten it up.

Notes

This cake is best enjoyed immediately, but you can store leftovers (if you sneak any!) covered in the fridge for up to 24 hours.
Reheat gently in the microwave for 20-30 seconds to bring back that warm cake feeling.

Closing: Seriously, this easy chocolate hazelnut mug cake is the perfect little pick-me-up that always delivers comfort and chocolatey happiness—every.single.time.

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