This mocha mug cake is so rich and indulgent, you will be surprised you can make it in only a few minutes. And, as you dig into this moist mug cake flavored with coffee and chocolate, you will be entranced by the smooth and fudgy mocha sauce at the bottom of the mug!
Note: this post was originally published in 2018 and updated in 2021 with new photos and improved instructions.
As you may know from my many other mug cake posts (including these ones for Honey Peanut Butter Banana Mug Cake and Apple Cinnamon Mug Cake!), I love a quick dessert. And this one for mocha mug cake is one of my absolute favorites. It's quick and easy to make, but tastes incredibly indulgent!
What makes this recipe special is the combination of chocolate chips and coffee in the bottom of the mug. Once microwaved, this turns into a velvety, fudgy sauce that mixes perfectly with the mocha cake on top.
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- Coffee: this recipe is a great use for leftover coffee! You can use fresh, hot coffee or leftover coffee, but it must be brewed coffee (i.e. the coffee must be prepared, not simply coffee grounds).
- Chocolate chips: feel free to use any type of chocolate you prefer, I used bittersweet chocolate for a more intense chocolate experience!
- Oil: you just need any neutral oil, such as vegetable or canola oil.
Step by step photos
1. The first step is to mix together the chocolate chips and 3 tablespoons of the coffee together in a large, microwave-safe mug. Just keep stirring together until the chocolate is completely dissolved in the coffee.
If the coffee is hot, you can just add the chocolate chips right in and mix. If the coffee is cold or room temperature, you will need to microwave the chocolate and coffee in the mug before mixing together.
2. Now, turn to the dry ingredients. Add the flour, sugar, cocoa powder, salt, and baking powder into a small bowl and mix together. I like using this mini whisk (affiliate link) for small tasks like this!
3. Next, whisk in the milk, the rest of the coffee, and oil into the dry ingredients. Just mix until no lumps remain, but do not overmix.
4. At this point, grab the mug with the chocolate/coffee mixture at the bottom. Pour the cake batter directly on top; do not mix them together!
5. Microwave the mug for 90 seconds on high; check to see if there is any wet batter still on top. If so, microwave again in 10 second increments, checking in between, until the cake is cooked through.
Tips and tricks
- Don’t worry if the chocolate and coffee mixture in the bottom seems watery. After microwaving with the cake batter, it will turn into a thick, velvety smooth sauce.
- To avoid the liquid from spattering in the microwave, place a folded paper towel on top of the mug before cooking.
- If the baking powder looks a little pebbly when you scoop it out of the canister, just break it up in your fingers or with a fork before adding to the rest of the dry ingredients. It can be hard to mix those little pebbles fully into the batter and they will taste bitter!
The first thing you need to ensure is that the mug you are choosing is microwave safe!
After that, you just need to make sure that the mug is large enough so that the batter will not overflow in the microwave. All of the mug cake recipes on my site will work with a mug that holds 12 ounces or more.
The finished mug cake will not come right up to the rim with a mug this size, but you need the extra space, because the cake will rise up while it's cooking and then sink down a bit.
This mug cake may be slightly more tricky to tell than others, because of the fudgy sauce at the bottom. When cooking, that sauce can rise up around the edges and look a little like wet batter.
So, the best way to tell is to check the top of the mug cake to see if it looks dry and firm. When you touch the top, it should feel a little springy.
As you can see from the photo at the top, I enjoy eating this mug cake with berries and a dusting of extra cocoa powder. The tartness of the berries really complements the fudgy, deep flavor of mocha!
This mug cake also tastes wonderful with a dollop of whipped cream. And, with a hot coffee to go with it, of course!
If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!Print
This fudgy mocha mug cake has a velvety smooth mocha sauce surprise hiding at the bottom of the mug!
- 5 tablespoons (74 ml) brewed coffee, divided
- 3 tablespoons (38 g) chocolate chips
- ¼ cup (36 g) all-purpose flour
- 2 tablespoons (28 g) granulated sugar
- 1 tablespoon (6 g) cocoa powder
- ¼ teaspoon baking powder
- pinch of salt
- 2 tablespoons (30 ml) milk
- 1 tablespoon (15 ml) vegetable oil
- Add 3 tablespoons (44 ml) coffee and the chocolate chips into the bottom of a large, microwave-safe mug. If your coffee is hot, stir until the chocolate chips are completely melted and smooth. If your coffee is cold, microwave the chocolate and coffee in the mug for 10 seconds on high, and then stir to combine until smooth. (If needed, you can microwave again for 10 additional seconds.)
- In a separate small bowl, whisk together the flour, sugar, baking powder, pinch of salt and cocoa powder.
- Add the milk, remaining 2 tablespoons coffee, and oil to the dry ingredients; whisk until no lumps remain, but do not overmix.
- Pour the cake batter into the mug, on top of the chocolate and coffee mixture. Do not stir.
- Place a folded paper towel over the mug to avoid splatter and microwave on high for 90 seconds. Check the top of the mug cake; if some wet batter remains, microwave again in 10 second increments, checking in between, until the cake is cooked through.
Be sure to use a microwave-safe mug that holds at least 12 ounces to ensure the mug cake does not overflow.
You can use any type of chocolate chips you prefer; for an intense chocolatey experience, try bittersweet chocolate chips!
Keywords: mug cake, mocha mug cake, chocolate mug cake, coffee mug cake