Quick Creamy Mint Chocolate Chip Mug Cake
A quick and easy mug cake that’s creamy, minty, and chocolatey, perfect for satisfying solo dessert cravings in under 5 minutes.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons (30 g) all-purpose flour
- 3 tablespoons (38 g) sugar
- 1/4 teaspoon baking powder
- 1 tablespoon (7 g) unsweetened cocoa powder
- 3 tablespoons (45 ml) milk (whole, 2%, or dairy-free alternatives like almond or oat milk)
- 2 tablespoons (30 ml) vegetable oil (or melted coconut oil)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 tablespoons (30 g) mini chocolate chips (semi-sweet or dark)
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- In a microwave-safe mug or small bowl, combine 4 tablespoons of all-purpose flour, 3 tablespoons of sugar, 1/4 teaspoon of baking powder, and 1 tablespoon of unsweetened cocoa powder. Stir well to evenly distribute the baking powder and cocoa.
- Add 3 tablespoons of milk, 2 tablespoons of vegetable oil, 1/4 teaspoon of vanilla extract, and 1/4 teaspoon of peppermint extract. Mix thoroughly until smooth with no dry spots.
- Fold in 2 tablespoons of mini chocolate chips gently.
- Microwave on high for 1 minute and 15 seconds (75 seconds). Start with 60 seconds and add 10-second intervals if needed to avoid overcooking.
- Check that the top looks set and springs back slightly to the touch.
- Let the mug cake rest for 1-2 minutes before eating.
- Serve warm, optionally topped with whipped cream or vanilla ice cream.
Notes
If peppermint extract is too strong, reduce to 1/8 teaspoon. Stirring halfway through microwaving can help with even cooking but is optional. Use fresh baking powder for best rise. Mini chocolate chips melt better than larger chips. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and coconut oil. Optional toppings include whipped cream or vanilla ice cream.
Nutrition
- Serving Size: One mug cake (approx
- Calories: 325
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 2.5
- Carbohydrates: 42
- Fiber: 3
- Protein: 4
Keywords: mint chocolate chip mug cake, quick dessert, microwave mug cake, creamy mug cake, easy mug cake recipe, single serving dessert