First of all, my teenage daughters were very upset that I asked them to help with this mug cake project, and that we had to make them quite a few times (5 to be exact) until we got it right. They were just devastated to be making and sampling that much chocolate mug cake—ha! 100% kidding here, the sweet tooth runs strong in our family. My 10th grader’s recipe was the final winner that we’re sharing today, by the way.
Now, all that cake-making and sampling was certainly more than we normally have when it comes to sweets (we usually aim for one big treat a week, give or take!) since both the refined sugar and chocolate chips in this recipe clearly means it’s not real food. But, when it is time to indulge in something special … homemade (from scratch) definitely is the way to go!
So, we’re excited to share this super easy and fun recipe just in time to share with your Valentine this weekend … or whenever your heart desires! :)
Are Mug Cakes Safe to Eat?
Absolutely! Just make sure that you cook them long enough for all of the ingredients to cook thoroughly. Luckily, this recipe doesn’t call for eggs, so no need to worry about them being undercooked.
Can I Bake it in the Oven?
Yes, if you prefer to bake the mug cake in the oven make sure you use an oven-safe mug. Bake them at 350 degrees F for about 20-30 minutes. But really, how easy and quick is it to toss them in the microwave for a fun treat?!
Other Valentine’s Day Sweets You Might Enjoy
- 4-Ingredient Molten Lava Cakes
- 6-Ingredient Flourless Chocolate Cake
- How to Make Chocolate Covered Strawberries
- Dark Chocolate Whole-Wheat Brownies (and other Valentine’s Day Ideas!)
Homemade Chocolate Mug Cake
Ingredients
- 1/4 cup whole-wheat pastry flour (for best results, but use regular whole-wheat flour if that's all you've got)
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons sugar
- 1/8 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons melted butter
- 5 tablespoons milk (can sub water)
- 2 tablespoons chocolate chips
Instructions
- Whisk together the flour, cocoa powder, sugar, baking soda, and salt in a microwave-safe coffee cup. Stir in the melted butter, milk (or water), and chocolate chips until smooth.
- Microwave on high for about 90 seconds, until firm. Garnish with fresh berries and/or whipped cream.
Hi Lisa,
I did a double take when you mentioned your “teen aged” daughters. I guess since I retired from teaching (I used to use a lite version of your challenge in my Eng 101 class and students loved doing it), I wasn’t visiting your blog. I cannot believe how your girls have turned into young ladies. So pretty. Love your valentine treats too. I changed my blog to focus on folks with IBS, so veggies are hard to deal with as is fibrous breads and muffins. Sadly we have to stick with white or GF flour. But you still have some great ideas that we CAN use.
We don’t have a microwave, if we wanted to cook this in an oven, how long do you think it should bake?
While we haven’t tried it in the oven, I’ve seen some recipes cook them at 350 degrees for anywhere between 15 – 30 minutes. If you give it a try, please let us know how it turns out. – Nicole
Thanks Lisa for another great idea. Can the sugar be replaced with honey?
While we haven’t tried, I have seen some recipes that have used honey. If you try it out let us know if it works. – Nicole
I’ve subbed maple syrup in other recipes and it’s worked fine.
I love that you can have a special treat with NO leftovers! Excited to give it a try. Thank you. ❤️
Yes! It’s the perfect serving size and no guilt of sneaking the leftovers the next day :) – Nicole
I just did this. Super fast and easy. I used half of the sugar and taste really good.
My kid enjoyed preparing it and now I’m enjoying eating (she does’t like chocolate but loves cooking)
Glad to hear it worked out for you and you had a little helper! – Nicole
Where are you finding whole wheat pastry flour during the pandemic??Bob’s Red Mill has been out of stock since summer here in Wisconsin. White whole wheat works, but my crepes are definitely not the same. Also, thanks for a mug cake recipe that isn’t loaded with sugar like most. My girls will be so excited to try it!
I know Whole Foods has their brand of whole wheat pastry flour. It has been difficult to get Bob’s Red Mill, unfortunately. We’re excited for you and your girls to try the mug cake! – Nicole
Sad to see this uses white sugar..
It’s 2 tablespoons.
Would you say the same to an alcoholic? It’s just one shot…. Yes, sugar-addiction is REAL, and it has REAL health consequences.
I bet you could probably replace with Monk Fruit. We’ve been making that replacement in recipes lately and can’t taste the difference.
I agree! A few years back I was following the real food plan to a “T”. Then I read about cheat days…that’s all it took for me to go backwards. Is it possible to use maple syrup or honey?
Maple syrup would be a great alternative, it holds nutrients even when heated. Honey, on the other hand is not heat stable, it loses all nutrients when heated making it no different than sugar It’s a common misconception that honey is healthier to cook with than sugar but once heated all nutrients break down leaving no health benefits. Honey can be put into “warm” drinks without killing nutrients but since this would be microwaved it would definitely get honey to hot to be of any nutritional benefit. Coconut sugar would be a great substitute for white sugar.
Hi Christa, as mentioned above, this is one of those special treats. Like Lisa mentions, it’s okay to indulge (in moderation) sometimes. :) – Nicole
Nicole, that holds true for some… but not all of us. :(
But sugar, or honey, or maple syrup all get broken down as glucose in your body either way. If it’s a problem for you, leave it out or try a substitute rather than leave scathing comments to the food blogger about your choices perhaps?