Chocolate Mug Cake
- 5m Prep Time
- 2m 0sCook Time
- 10m Ready In
A rich chocolate mug cake studded with toasted pecans and melty caramel pieces, ready in 10 minutes. Perfect for a quick dessert.
Ingredients
- 59.1 ml all-purpose flour
- 29.6 ml granulated sugar
- 29.6 ml unsweetened cocoa powder
- 1.23 ml baking powder
- kosher salt
- 78.9 ml whole milk
- 29.6 ml unsalted butter melted
- 9.86 ml pure vanilla extract
- 4 caramel quartered
- 59.1 ml toasted pecans chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 356 mg
- Iron: 5.93 mg
- Magnesium: 104 mg
- Phosphorus: 291 mg
- Potassium: 437 mg
- Zinc: 2.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml all-purpose flour
- 29.6 ml granulated sugar
- 29.6 ml unsweetened cocoa powder
- 1.23 ml baking powder
- kosher salt
- 78.9 ml whole milk
- 9.86 ml pure vanilla extract
Prepare
- Melt 29.6 ml unsalted butter
- Quarter 4 caramel
- Chop 59.1 ml toasted pecans
Let's Cook
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Step 1.
In a 12-ounce microwave-safe mug, whisk together ¼ cup all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons unsweetened cocoa powder, ¼ teaspoon baking powder, and ⅛ teaspoon kosher salt until well combined.
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Step 2.
Stir in ⅓ cup whole milk, 2 tablespoons melted unsalted butter, and 2 teaspoons pure vanilla extract until the batter is smooth and no dry spots remain.
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Step 3.
Gently fold in 4 quartered caramel squares and ¼ cup chopped toasted pecans, distributing them evenly throughout the batter.
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Step 4.
Microwave the mug on High until the cake is just cooked through and springs back lightly when touched, about 1½ minutes. Let cool slightly before serving.