With all the hot chocolate bombs floating around the internet these days, it’s an understatement to say I’ve had hot cocoa on my mind. I wanted to take it one step further and figured a hot cocoa mug cake was the perfect spin on this trend.

This mug cake is ready in minutes and is the perfect way to warm up on a cold day.

I enjoy this recipe the most right out of the microwave when it’s still warm and the chocolate chips are perfectly melted.

Add a few mini marshmallows and a swirl of whipped cream on top and you’ll be in hot cocoa heaven!

You can also add mini marshmallows into your batter, but they’ll dissolve as the cake batter cooks in the microwave.

Cooking Your Hot Cocoa Mug Cake to Perfection

When I think of a mug cake, I want it to be warm and the tiniest bit gooey.

To achieve this perfect texture, I like to heat my mug cakes in my microwave for 1 minute, then heat it in 15 seconds intervals until it’s ready.

Cooking in intervals after 1 minute makes sure you don’t overcook your mug cake and helps prevent the batter from overflowing. My total cook time is usually 1 minute and 15 seconds.

However, cook time can vary based on your microwave! Different microwaves have different wattage and can vary from 600-1200 watts.

The higher the watts the faster your mug cake will cook. My microwave cooks at 1200 watts and is from 2013.

Test your mug cake after a minute by inserting a toothpick into the center of the cake.

If it comes out mostly clean with a few moist crumbs, it’s been heated long enough! The sides may still be a bit gooey but that’s way it’s supposed to be.

If the toothpick doesn’t come out clean from the center (ignore any melted chocolate chips you may hit) and the batter still seems goopy, heat the mug cake for another 15 seconds. Repeat this process until the toothpick test works.

Err on the side of undercooking your mug cake, as it will continue to set as it cools. If you overcook your mug cake it can get a somewhat spongy, firm texture.

Picking The Right Mug

Another factor you need to consider when making a mug cake is the mug you use!

Obviously, it needs to be microwave safe (no-metal), but it also has to be large enough. While initially the batter might not fill your mug very high, the cake will rise as it cooks in the microwave.

The batter shouldn’t go higher than halfway up your cup.

As long as your mug has a capacity of 12 oz. or 1 1/2 cups or more, you’re good to go.

You also want a little extra room in your mug for toppings!! Cue the whipped cream and chocolate syrup.

Mug Cake Substitutions and Swaps

This hot cocoa mug cake recipe uses a lot of ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make.

• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
• Granulated Sugar – You can use brown sugar in place of granulated sugar if it’s all you have on hand. I do not recommend reducing the amount of sugar though, as it will change the texture of your mug cake.
• Hot Cocoa / Hot Chocolate Mix– Any hot cocoa or hot chocolate mix will work! Swiss Miss and Ghirardelli are my go-to brands.
• Vegetable Oil – You can use any flavorless oil in this recipe or melted butter. Canola or sunflower oil would work great!
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use coconut extract, hazelnut extract or even pistachio extract.
• Chocolate – You can use milk, dark or semi-sweet chocolate. I like using dark chocolate best!

Tips for Making the Best Hot Chocolate Mug Cake

• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Make sure you use a large enough mug or glass and that it’s microwave safe (metal-free). As long as your mug has a capacity of 12 oz. or 1 1/2 cups or more, you’re good to go.
• Cook time can vary based on your microwave! Different microwaves have different wattage and can vary from 600-1200 watts. The higher the watts the faster your mug cake will cook. My microwave cooks at 1200 watts.
• Any hot cocoa or hot chocolate mix will work. Swiss Miss and Ghirardelli are my go-to choices.
• Top your mug cake with whipped cream, mini marshmallows, and / or chocolate syrup to make it even more delicious.
• Please see the section above for substitutions and ingredients swaps.

Let Me Know What You Think!

If you make this hot chocolate mug cake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets! Use the #chelsweets so that I can see your amazing creations on social media.

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