Craving something sweet and chocolatey—fast? This 2-Minute Chocolate Brownie Mug Cake is your answer! Just stir a few simple ingredients into a mug, microwave, and you’ve got a warm, gooey brownie in no time.
But be warned: it’s almost too easy to eat the whole thing in one go! I love topping it off with a scoop of vanilla ice cream—because what’s better than melty chocolate and cold ice cream? So good!
Key Ingredients & Substitutions
All-purpose flour: This gives the mug cake its structure. You can swap in whole wheat flour for a slightly nuttier flavor or use a gluten-free flour blend—just note the texture might change a bit.
Cocoa powder: Use unsweetened cocoa powder for that deep chocolatey flavor. Dutch-processed cocoa can be used for a smoother, more mellow taste. Skip sweetened cocoa—it’ll throw off the balance.
Sugar: Granulated sugar keeps it classic, but brown sugar adds a richer taste. You can also go for coconut sugar or a sugar alternative, though the texture might be slightly different.
Vegetable oil: This adds the necessary moisture. Canola oil or melted butter are great alternatives. Want something lighter? Unsweetened applesauce can work too, though it’ll change the flavor a bit.
Chocolate chips: Optional but highly recommended! They melt into gooey bits of chocolate. You can also try white chocolate, chopped nuts, or dried fruit if you’re in the mood to switch it up.
How Do I Ensure My Mug Cake Cooks Perfectly?
Microwave times can vary, so it’s all about keeping an eye on your cake:
- Start with 1 minute and 30 seconds.
- If it’s not fully set in the middle, continue cooking in 15-second bursts.
- It should be puffed, slightly moist, and not dry.
- Mix the batter well beforehand to avoid any dry clumps.
- Let it rest for a minute after cooking—it finishes setting as it cools.
A smaller mug may need less time, while a larger one might take a bit longer. Watch closely and adjust as needed!
How to Make a 2-Minute Chocolate Brownie Mug Cake
Ingredients:
- 4 tablespoons all-purpose flour
- 4 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- 1/8 teaspoon baking powder
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- ¼ teaspoon vanilla extract
- 2 tablespoons chocolate chips (optional)
- A pinch of salt
Step-by-Step Instructions:
1. Combine the Dry Ingredients:
In a microwave-safe mug, stir together the flour, sugar, cocoa powder, baking powder, and a pinch of salt. Make sure everything is mixed evenly with no lumps.
2. Add the Wet Ingredients:
Pour in the milk, oil, and vanilla. Stir until you get a smooth batter with no dry spots.
3. Fold in the Chocolate Chips:
If using, stir in your chocolate chips now. They’ll melt into little pockets of chocolatey goodness!
4. Microwave the Brownie:
Microwave on high for 1 minute and 30 seconds. Check the center—if it still looks underdone, cook in 15-second increments until just set. Don’t overcook—it should be soft and moist!
5. Cool and Enjoy:
Let the mug cool for a minute—it’ll be hot! Grab a spoon and dig into your warm, rich brownie. Optional but highly encouraged: top with ice cream or a drizzle of chocolate sauce.
Can I Use Gluten-Free Flour Instead of All-Purpose Flour?
Yes! A good gluten-free all-purpose flour blend works well. Just make sure it includes xanthan gum for the best texture. Use the same amount as you would with regular flour.
What Can I Use Instead of Vegetable Oil?
You can use melted coconut oil or unsalted butter for a richer flavor. Just melt it before mixing. Unsweetened applesauce is another option for a lighter version—it’ll be a little less rich but still tasty!
How Do I Store Leftovers?
If you don’t finish your mug cake (hard to imagine!), store it in an airtight container at room temperature for up to 2 days. Or refrigerate for up to a week. Reheat gently in the microwave before eating.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Stir in up to 2 tablespoons of extras like chopped nuts, dried fruit, peanut butter, or even a swirl of Nutella. Just don’t overload it—the cake still needs room to rise and cook evenly.
