Chocolate Chip Mug Cake

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Satisfy your sweet tooth with a single-serving dessert that’s ready in just three minutes!

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Pregnancy cravings are no joke. They show absolutely no mercy when it comes to what they are or when and where they’ll strike. Once, during my second trimester, I woke up in the middle of the night desperately craving a grilled cheese sandwich. We didn’t have any bread, so I just stood in the kitchen in the dark eating shredded cheese out of the bag with my hands.

With the exception of Midnight Cheese Hour, most of my cravings have been for sweets: ice cream, chocolate, and pretty much any kind of baked good. I’ve gotten into the habit of scrolling through the bakery section on my Kroger app for ideas of what to tell my husband to pick up on his way home from work.

But like I mentioned, cravings can hit anywhere anytime, convenience be damned. When it’s 10pm and the store is closed, the last thing I want to do is make an entire cake from scratch.

This single-serve chocolate chip mug cake has been a game changer for the cravings conundrum for several reasons:

• It uses ingredients I already have on hand so it doesn’t matter if the store is closed.

• I’m not spending forever in the kitchen because it only takes three minutes to make.

• It’s the perfect amount for one, so I can nip a craving in the bud without wasting food.

What ingredients do I need for this mug cake?

• All purpose flour

• Sugar

• Brown sugar

• Unsalted butter - if you only have salted butter then omit the salt in the recipe

• Eggs -just the yolk

• Chocolate chips- milk chocolate or semi-sweet are both great

• Vanilla extract

• Milk- any milk will work (I’ve used skim, whole and unsweetened vanilla almond milk)

• Salt

How many servings does this recipe make?

Once baked, this will take up about half of a standard-sized mug, making it the perfect serving for one. You can easily double this recipe to fill the entire mug and split it with someone (if you feel like it).

How do I know when my mug cake is done?

After cooking it for 45 seconds, press the top of the cake with a spoon to see if it caves in. If it does, cook for an additional ten seconds and then check again. When you can press the spoon against the top and the cake holds firm, you’re good. Be careful not to over-bake it or it will become rubbery.

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Ingredients:

• ¼ cup all purpose flour

• 1 Tbsp sugar

• 1 Tbsp brown sugar

• 2 Tbsp unsalted butter (if you only have salted then omit the pinch of salt)

• 1 ½ Tbsp milk of choice

• 1 egg yolk

• ¼ tsp vanilla extract

• 2 Tbsp milk chocolate or semi-sweet chocolate chips

• Pinch of salt

Directions:

1. Use your mug to melt the butter in the microwave (about 20-30 seconds)

2. Add all of the ingredients to your mug except the egg yolk and chocolate chips and stir to combine

3. Mix in the yolk and chocolate chips

4. Microwave for 45 seconds and check- if you press the top with a spoon and it doesn’t cave in, it’s done. Otherwise, cook for 10-second increments until your cake passes the spoon test