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Microwave Chocolate Lava Mug Cake (5 Minutes)

Okay, picture this: you’re craving something chocolatey and warm but don’t want to wait forever or dirty half your kitchen. Enter the magical world of the microwave lava mug cake. This little dessert is basically a hug in a mug—warm, gooey, and ridiculously easy. I still remember the first time I made one during a late-night snack attack; the smell of melted chocolate and cake baking in the microwave was instant happiness. It’s perfect for those “I need chocolate NOW” moments because you literally press a few buttons and boom—molten chocolate goodness ready in minutes. Trust me, once you try this, you’ll be hooked on this quick, comforting treat that feels fancy but is totally home-cook friendly!

Quick Facts

Yield: Serves 1
Prep Time: 2 minutes
Cook Time: 1–2 minutes
Total Time: 5 minutes

Ingredients

For the Main Dish:

4 tbsp all-purpose flour
4 tbsp granulated sugar
2 tbsp unsweetened cocoa powder
1/4 tsp baking powder
Pinch of salt
3 tbsp milk (whole or your favorite non-dairy)
2 tbsp vegetable oil
1/2 tsp vanilla extract
2 tbsp chocolate chips (semi-sweet or dark)

For the Sauce / Garnish (optional):

Powdered sugar, for dusting
Vanilla ice cream or whipped cream

How I Make It

Step 1:

In a microwave-safe mug, combine flour, sugar, cocoa powder, baking powder, and salt. Stir these dry ingredients thoroughly so your cake has an even chocolatey flavor throughout.

Step 2:

Add in the milk, vegetable oil, and vanilla extract. Mix well until you have a smooth batter with no lumps — this is the secret to a fluffy, moist cake.

Step 3:

Sprinkle the chocolate chips on top of the batter. These will melt while cooking, creating that signature molten lava center.

Step 4:

Microwave the mug on high for about 1 minute and 15 seconds. Microwave strengths vary, so start with 1 minute and check. The top should look set but still soft, not dry. If needed, zap for another 10-15 seconds at a time.

Step 5:

Let the mug cake cool for about a minute before digging in—it thickens up slightly, and you don’t want to burn your tongue on that hot lava filling!

Step 6:

Top with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra creamy contrast. Serve warm and enjoy every gooey bite.

Variations & Tips

Swap vegetable oil for melted butter for a richer flavor.
Add a pinch of instant espresso powder to enhance the chocolate depth.
Stir in a handful of chopped nuts or a spoonful of peanut butter for texture and flavor kick.
If you want it dairy-free, use almond or oat milk.
For an impressive twist, drop a piece of caramel candy in the center before microwaving for an oozy caramel surprise.
Don’t overcook! The cake continues cooking a bit after microwaving, so aim for just-set edges and a soft center.

How I Like to Serve It

This mug cake shines on a cozy night in with a big mug of coffee or tea. It also makes an easy, sweet end to a weeknight dinner when you’re craving something indulgent but simple. During chilly fall evenings, I love pairing it with a scoop of vanilla ice cream and a sprinkle of cinnamon for extra comfort.

Notes

The mug cake is best enjoyed immediately, but you can cover and refrigerate leftovers for up to 1 day. Reheat for 20 seconds to bring back the molten center.
If you don’t have a microwave, the batter can also be cooked in a preheated 350°F oven for about 12 minutes in a ramekin.

Closing: This recipe is my go-to when I want dessert ASAP—warm, rich, and just the right amount of indulgent every single time.