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Easy Mocha Mug Cake

Alright, let’s get real—sometimes you just need chocolate and coffee in your life right now, like, yesterday. That’s why this Easy Mocha Mug Cake is my absolute go-to when I want a delicious treat but don’t want to commit to making a whole cake (who has that kind of time or clean-up energy anyway?). It’s like having a tiny, personal dessert ready in under 5 minutes, with that perfect combination of rich chocolate and a smooth coffee kick. Plus, it’s all made right in a mug—no fancy pans or long baking sessions. I can’t wait for you to whip this up and enjoy that warm, gooey, mocha magic as soon as possible!

Quick Facts

Yield: Serves 1
Prep Time: 3 minutes
Cook Time: 1–2 minutes
Total Time: 5 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
1 tbsp instant coffee granules (or espresso powder)
3 tbsp milk
2 tbsp vegetable oil
1/4 tsp vanilla extract
A pinch of salt
Optional: chocolate chips or chopped chocolate (1 tbsp)

How I Make It

Step 1:

Grab a microwave-safe mug and toss in the flour, sugar, cocoa powder, baking powder, instant coffee, and a pinch of salt. Give it a good stir to combine all those dry ingredients evenly—this is the base of your mocha magic.

Step 2:

Add the milk, vegetable oil, and vanilla extract right into the mug. Stir gently but thoroughly until you have a smooth, thick batter with no lumps. If you’re feeling extra chocolatey, toss in those chocolate chips now.

Step 3:

Pop the mug into the microwave and cook on high for about 90 seconds. Cooking times can vary depending on your microwave, so start with 1 minute and add time in 15-second intervals if needed. The cake should puff up and look set on top but still moist.

Step 4:

Carefully remove the mug (it will be hot!) and let the cake cool for a minute or two—you want it warm, not lava hot. This lets the flavors settle and will keep it fluffy yet gooey.

Step 5:

If you want to get fancy, top with a scoop of vanilla ice cream or a drizzle of chocolate syrup, and maybe a sprinkle of cocoa powder or espresso powder for that extra je ne sais quoi.

Step 6:

Enjoy your indulgent, single-serving mocha delight straight out of the mug, because honestly, who needs dishes right now?

Variations & Tips

Swap the vegetable oil for melted butter for a richer flavor.
Use almond or oat milk instead of dairy for a dairy-free option.
Add a pinch of cinnamon or chili powder for a spicy mocha twist.
Try using flavored coffee powder (like hazelnut) to personalize your mocha taste.
If the cake comes out a bit rubbery, reduce the cooking time slightly next round.
For an extra moist cake, stir in a tablespoon of Greek yogurt or sour cream before microwaving.

How I Like to Serve It

This mocha mug cake is perfect as an afternoon pick-me-up during chilly mornings, or as a quick dessert after dinner when you want something sweet but fuss-free. I love to enjoy it with a cup of black coffee to double down on that coffee buzz or with a cozy blanket on a lazy Sunday afternoon. It’s an instant cozy hug in a mug!

Notes

This mug cake is best eaten immediately but can be covered and stored in the fridge for a day or two and gently reheated.
If using a ceramic mug, make sure it’s microwave-safe and large enough to hold the batter without spilling over.

Closing: Seriously, this easy mocha mug cake delivers that perfect combo of coffee and chocolate with minimal effort every time—your future self will thank you for keeping this recipe handy!

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