You’ve been there. You’re a little hungry. The fridge is uninspiring and you don’t really want to open a bag of chips or nuts or keropok. What you crave for is something sweet. But not too sweet. You want cake. No, a cookie. No, a chocolate chip cookie cake hybrid of sorts. And you want it now.
Making it is going to take too long. You have to weigh the ingredients, make the batter, chill it, heat the oven up, bake it, and wait a further few minutes for it to cool. That’s just not going to do. You have all the ingredients. Why can’t you snap your fingers and have it ready in a jiffy, just like that?
Well. It turns out, you can. And no, we’re not pulling your leg.
If you’ve never tried making a cake in a microwave oven before, well, it’s time to give it a spin. After all, they call it an “oven” for a reason, right? The recipe we have for you makes a moist, decadent chocolate chip mug cake that’s close to an apom in texture. It’s not chewy like a cookie, but the colour and liberal amount of chocolate chips is certainly reminiscent of one. It’s incredibly simple to prepare, and comes together faster than ad time on radio.
So whether you’ve got a lonesome craving, or a kid who really wants some cake, this chocolate chip mug cake recipe is great for quick fixes. Plus, it’s delicious to boot! And if you’ve got some fancy mugs, it’s a great recipe to keep handy in case surprise guests decide to show up. They wouldn’t even know you made it in a microwave.
- 2 ½ tbsp chocolate chips
- 1 egg
- 3 tbsp milk
- ½ tsp vanilla extract
- 3 tbsp vegetable cooking oil
- 4 tbsp all-purpose flour
- 1 ½ tbsp brown sugar
- ½ tsp baking powder
- 1/8 tsp salt
- In a medium bowl, beat egg until thoroughly combined.
- Next, add milk, vanilla extract and cooking oil to the bowl and whisk or stir until mixed through.
- Finally, add flour, sugar, baking powder and salt to the bowl. Use a whisk to combine the ingredients evenly, making sure to break up any lumps. You want a smooth batter so the cake cooks evenly.
- Pour half the batter into a large mug, followed by half the chocolate chips. Pour the rest of the batter and sprinkle the remaining chocolate chips on top of the batter. Don’t stir, as this will cause the chocolate chips to sink to the bottom.
- Microwave on high heat for 2 minutes.
- Let cool for a minute before serving.
- Mild flavoured cooking oils work best for this recipe, such as grapeseed, canola or sunflower oil. Leave your olive, sesame or coconut oils for other recipes.
- Regular, semi-sweet or dark chocolate chips? All three go well with this recipe. Choose the one you like most!
- Microwave mug cakes will harden and become tough and chewy once it cools, so be sure to eat it while it’s still hot!
- For extra decadence, serve your chocolate chip mug cake with a scoop of vanilla ice cream, whipped cream or both. For that cookie feels, serve it with a glass of warm or cold milk. Yum!
This chocolate chip mug cake is great as a quick sweet treat. It’s comforting, warm and moist with chocolatey goodness. If you’ve got a craving to fix or a kid you need to treat, try our recipe and show us your mug cake by tagging your pictures with #butterkicap!