Everyone loves cake. However, not everyone loves baking cakes. Sometimes, you get a craving to eat your favorite, be it chocolate cake or red velvet, at midnight. Unless you find baking therapeutic, having to bake a cake at 1 in the morning is inconvenient, to say the least. However, not all hope is lost. Mug cakes are here to save you!
As the name suggests, they’re cakes you bake in a mug. They take a fraction of the time and effort that a regular cake takes, and it’s the perfect quantity to make for yourself. And how can we forget how Instagrammable they are?!
Here are 4 mug cakes you can make to satisfy those midnight cravings.
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WHICH MUG CAKES SHOULD I MAKE?
CHOCOLATE MUG CAKE
It would be a crime to not start with the classic.
This recipe is by Lil’ Luna.
- 1/4 cup self-rising flour
- 1/4 cup SPLENDA® Naturals Stevia
- 2 tbsp cocoa
- 1/4 tsp baking powder
- 1/8 tsp salt
- 4.5 tbsp milk
- 1 tbsp coconut oil
- 3 tbsp water
- 1/4 tsp vanilla
- 2 tsp mini chocolate chips
- 2 strawberries
- Begin by combining all your dry ingredients and pouring into a microwave-safe mug.
- Add wet ingredients and mix until well combined. Pour in 1 teaspoon of mini chocolate chips.
- Microwave on HIGH for 1 minute and 45 seconds. Top with remaining mini chips and strawberries. ENJOY!
COOKIES N’ CREAM MUG CAKE
Don’t worry, you won’t be the only one who finds this cake too pretty to eat!
This recipe is by Kirbie’s Cravings.
- 1/4 cup white chocolate chips
- 3 tbsp whole milk
- 4 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/2 tbsp vegetable oil
- 2 Oreo cookies
- Combine white chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
- Add flour, baking powder, and oil and whisk until batter is smooth.
- Using a fork, smash Oreos into the batter until only small chunks of cookie remain.
- Cook in microwave for about 1 minute. Let cake cool a few minutes before eating. Cake is best consumed while still warm.
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5 MINUTE CHOCOLATE FUDGE S’MORES MUG CAKE
Who said you needed to be at a bonfire to have s’mores?
This recipe is by How Sweet Eats.
- 2-3 tablespoons graham cracker crumbs
- 3 1/2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup whole wheat pastry flour
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon baking powder
- pinch of salt
- 1 1/2 ounces milk chocolate (chopped or morsels)
- marshmallow fluff, cream or actual marshmallows
- Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.
- In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs!
CINNAMON ROLL IN A MUG
We know this isn’t a mug cake, but who doesn’t love cinnamon rolls?
This recipe is from A Virtual Vegan.
- 9 level tablespoons all-purpose flour
- ¾ teaspoon baking powder
- a pinch of salt
- Around 3-4½ tablespoons water
- A tiny dab of oil for greasing the mug coconut or mild olive oil/vegetable oil
- ¾ teaspoon cinnamon
- 1½ tablespoons coconut sugar (you can sub any fine sugar – don’t use one with large chunky grains unless you don’t mind the grainy texture when it’s cooked)
- ½ teaspoon water
For the frosting
- 3 tablespoons natural powdered sugar
- A drop of milk or water around ¾ teaspoon
- Grease a normal-sized drinking mug (just a standard medium-sized one) with a tiny dab of oil. Be sure to reach into the bottom and the edges well.
- First, make the frosting. In a small bowl mix the powdered sugar with either plant-based milk or water. Add the liquid a tiny bit at a time. It doesn’t take much at all and the most you will need is ¾ teaspoon of water, perhaps a tiny drop more if you are using milk. Stir well until smooth then set aside.
- Add the flour, baking powder, and salt to another small bowl and stir to combine.
- Gradually add the water (from the 3-4½ tablespoons, stirring until it starts to form a dough then use your hand to bring it together, kneading a few times until its a smooth, flexible ball of dough. If you do accidentally add a drop too much water and it’s a bit sticky, add a little tiny bit more flour. If it’s very dry and won’t come together, add a drop more water. Only handle it as much as you need to.
- Dust your work surface with a little flour, then roll your dough out into a long strip about 4 inches wide and a couple of millimeters thick.
- Sprinkle the coconut sugar and cinnamon evenly over the dough then fold the edges inwards to seal it in and stop it all falling out when you lift it into the mug.(see my video above).
- You will be left with a long narrow strip that you can roll up.
- Roll it up and gently lift it and place it in the greased mug.
- Pour over ½ teaspoon water then place in the microwave.
- Microwave uncovered on full power for around 45 – 50 seconds. My microwave is 1200 watts. You may need to adjust the time a bit up or down. All microwaves are different so be careful not to overcook it. If you overcook it it will become tough so be sure to check how powerful your microwave is first and adjust accordingly. The very maximum time it will need is about 1 min 10 seconds and that is only if you have a really low powered microwave. Remember that it will continue to cook a little bit after you remove so a tiny bit underdone is better than overdone as then it will go tough. If it needs longer cook in 5-second increments to avoid overcooking it.
- It should have swollen up nicely when you check it and if you insert a toothpick or skewer into the dough it should come out clean. It is normal for the top and sides to be a little soft & damp & look a bit doughy when you first take it out because it has basically steamed in the mug.
- Turn out onto a plate and spoon over the frosting. Eat immediately.
Hurry up and go bake one (or more, we all need cake) of these recipes, and appreciate the wonder that mug cakes are!