Microwave Molten Chocolate Mug Cake for Three

Prep Time: 10 minutes
Cook Time: 2–3 minutes
Total Time: 15 minutes
Servings: 3
Category: Dessert

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Notes After Making

Add

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Ingredients

Mug Cakes

  • 6 tablespoons unsalted butter
  • 1½ ounces (42g) bittersweet chocolate, chopped
  • 1½ ounces (42g) bittersweet chocolate, broken into 6 equal pieces
  • ⅜ cup (6 tablespoons / 75g) granulated sugar
  • 1½ tablespoons instant espresso powder (optional)
  • 3 large eggs
  • 3 tablespoons unsweetened cocoa powder
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon + ⅛ teaspoon salt
  • ⅜ cup (about 53g) all-purpose flour
  • ¾ teaspoon baking powder

Two Serving Option

  • 4 tablespoons unsalted butter
  • 1 ounce (28g) bittersweet chocolate, chopped
  • 1 ounce (28g) bittersweet chocolate, broken into 4 equal pieces
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup (35g) all-purpose flour
  • ½ teaspoon baking powder

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Instructions

  1. Microwave butter and chopped chocolate in a large microwave-safe bowl, stirring frequently, until melted and smooth, about 1 minute.
  2. Whisk in sugar, espresso powder (if using), eggs, cocoa powder, vanilla extract, and salt until smooth.
  3. In a separate small bowl, whisk together flour and baking powder.
  4. Add the dry ingredients to the chocolate mixture and whisk until just combined.
  5. Divide batter evenly among 3 microwave-safe mugs that hold at least 11 ounces.
  6. Place mugs spaced apart in the microwave. Cook in batches if needed.
  7. Microwave at 50% power for 45 seconds.
  8. Stir the batter and microwave again at 50% power for another 45 seconds, until the cakes rise close to the rim.
  9. Press 2 pieces of chocolate into the center of each cake until level with the top.
  10. Microwave again at 50% power for 35 seconds, until edges are slightly wet and centers are more set.
  11. Let rest for 2 minutes before serving.

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Jessica’s Notes

Best served with:

  • Vanilla ice cream
  • Whipped cream
  • Fresh raspberries or strawberries
  • Chocolate sauce

Prep Ahead:

  • Mix the dry ingredients ahead of time for faster preparation.
  • Batter is best cooked immediately after mixing.

Storage:

  • Best enjoyed fresh while warm and molten.
  • Leftovers can be refrigerated for up to 2 days and gently reheated.

Variations:

  • Add peanut butter chips or caramel pieces to the center.
  • Use milk chocolate for a sweeter cake.
  • Add a pinch of cinnamon or chili powder for a Mexican chocolate version.
  • Top with sea salt flakes for a salted chocolate flavor.

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