This hot cocoa mug cake recipe combines the ease of a microwave cake with the comforting flavors of hot chocolate. And it’s ready in just six minutes!
The hot cocoa mix provides an intense chocolatey taste while the marshmallows melt into gooey perfection on top.
I made one of these a few days ago and have been dreaming about it ever since. Luckily, I ran out of hot cocoa; otherwise, I would’ve indulged again and again.
Why You’ll Love This Hot Cocoa Mug Cake
Minimal Cleanup: Since the entire cake is mixed and cooked in a single mug, there are fewer dishes to wash, making it a convenient option for a quick treat.
Effortless Preparation: Whip up this delightful dessert in minutes with just a few pantry staples and a microwave – no oven required.
Nostalgic Flavor: The comforting taste of hot cocoa combined with the warmth of a freshly baked cake is just what you need on a chilly night in.
Ingredients
- Hot Cocoa Mix: Use whatever brand you like, but go for the one with added sugar and powdered milk for the best taste and texture. I like Swiss Miss!
- All-Purpose Flour: The foundation of the cake, creating a tender crumb.
- Granulated Sugar: Adds just the right amount of sweetness to complement the cocoa.
- Baking Powder: The leavening agent that helps the cake rise to fluffy perfection.
- Pinch of Salt: Enhances all the flavors, making everything taste better.
- Milk: Adds moisture and creates a smooth, luscious batter.
- Vegetable Oil: The fat that keeps the cake moist and delicious.
- Semi-Sweet Chocolate Chips: Pockets of melty chocolate goodness in every spoonful.
- Mini Marshmallows: The finishing touch, melting into a gooey, irresistible layer on top.
How to Make Hot Cocoa Mug Cake
This indulgent single-serving cake is the perfect way to satisfy your sweet tooth without going overboard.
It’s a warm, fudgy cake infused with the comforting flavors of cocoa and melty chocolate chips. And it’s ready in a flash!
1. MIX the dry ingredients until evenly combined.
2. ADD the wet ingredients and chocolate chips and mix until smooth.
3. MICROWAVE for 1 minute until the edges are set and the center looks slightly wet.
4. SPRINKLE the mini marshmallows on top and let cool for 2-3 minutes.
5. SERVE with hot fudge sauce and enjoy!
Tips For the Best Hot Cocoa Mug Cake
This mug cake is seriously fudgy and decadent, like a warm brownie fresh from the oven.
The melty chocolate chips take it over the top. And those gooey marshmallows on top? Heavenly!
But before you get mixing, read these tips:
- Mug size. Use a large 12-14 oz microwave-safe mug to prevent the batter from overflowing while cooking.
- Measure accurately. Use proper measuring spoons and level off ingredients like flour and cocoa mix for the right cake texture.
- Adjust sweetness. Feel free to reduce the sugar by half if you prefer a less sweet cake or add more to taste.
- Don’t overcook. Microwave until the center is just set. 60 seconds should be about right but check it early if you’re unsure.
- Hot cocoa mix. Use your favorite mix like Swiss Miss, Ghirardelli, or Land O Lakes Cocoa Classics. Any kind except sugar-free will work.
- Optional toppings. Top the warm cake with goodies like mini marshmallows, whipped cream, chocolate sauce, sprinkles, or a scoop of ice cream.
How to Store
Like any microwave cake, this one is best enjoyed right away, when it’s still warm and gooey.
And since it’s so quick, you don’t need to worry about making it ahead.
That said, you can mix up the batter, cover the mug, and pop it in the fridge for 1-2 days before microwaving.
More Hot Cocoa Recipes Your Family Will Love
Pumpkin Spice Hot Chocolate
Hot Chocolate Bombs
Whipped Hot Chocolate
Kahlua Hot Chocolate
Hot Cocoa Mug Cake
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kcalThis hot cocoa mug cake recipe combines the ease of a mug cake with the comforting flavors of hot chocolate. And it’s ready in just six minutes!
Ingredients
1/4 cup (30g) all-purpose flour
1/4 cup (45g) hot cocoa mix
2 tablespoons granulated sugar
1/4 teaspoon baking powder
pinch salt
1/4 cup milk
2 tablespoons vegetable oil (or melted butter)
1 tablespoon semi-sweet chocolate chips
mini marshmallows and hot fudge sauce, for garnish
Instructions
- In a large microwave-safe mug, whisk the flour, hot cocoa mix, sugar, baking powder, and salt until well combined.
- Stir in the milk and oil until you have a smooth batter. Then mix in the chocolate chips.
- Microwave on high for 1 minute, until the cake is just set in the center and a toothpick comes out mostly clean. Cooking time may vary depending on your microwave wattage. Cook in 10-second intervals if it needs longer.
- Immediately top the hot cake with mini marshmallows, then set aside to cool and set for 2-3 minutes. Top with hot fudge sauce and a scoop of vanilla ice cream, if desired. Enjoy!
Notes
- Mug size. Use a large 12-14 oz microwave-safe mug to prevent the batter from overflowing while cooking.
- Measure accurately. Use proper measuring spoons and level off ingredients like flour and cocoa mix for the right cake texture.
