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Caffè Mocha Mug Cake

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Warning…once you try this Caffè Mocha Mug Cake, you will be craving it non-stop! Have you ever made a Mug Cake before? I have seen them all over Pinterest, but I was  never really tempted. That is until last weekend when I was craving chocolate like a crazed maniac…no joke! There was absolutely no junk food anywhere in this house…..

When chocolate cravings hit, this Caffè Mocha Mug Cake hits the spot | cookingwithcurls.com

You may not have noticed, but I am not a big baker. I like my Cocktail Cakes on special occasions, but I don’t bake just for the sake of baking. To be honest, my downfall is Ice Cream!! Nope, no ice cream in the freezer either. 🙁

So I sat here watching Fixer Upper, and of course Joanna was eating cupcakes in just about every episode!! I definitely did not want 24 cupcakes sitting around, so I grabbed my phone and started searching. The first recipe to pop-up was from Table for Two, so that was the one that I tried. It was good, but the whole hazelnut chocolate thing in the center didn’t work for me….so I tweaked the recipe and tried again, and again, and again. I probably should have made the cupcakes, I have eaten five Caffè Mocha Mug Cakes so far this week, LOL

How to make Caffè Mocha Mug Cakes:

Add flour, cacao, sugar, baking powder, salt, espresso powder….

Caffè Mocha Mug Cake step 1 cookingwithcurls.com

milk, oil, and vanilla to coffee mug {or measuring cup}…..

Caffè Mocha Mug Cake step 2 cookingwithcurls.com

Whisk until ingredients are thoroughly combined. Drop in the chocolate chips. Stir if you wish, or just let them bake in where they land…..

Caffè Mocha Mug Cake step 3 cookingwithcurls.com

Place in microwave and cook on HIGH for 75 to 85 seconds.** Cake will be done when it springs back when touched…..

Caffè Mocha Mug Cake done cookingwithcurls.com

Top with whipped cream and chocolate syrup {if desired} and serve with a spoon…..

Caffè Mocha Mug Cake - when you just need a small taste of chocolate | cookingwithcurls.com

Be careful, it will be HOT!

Notes:

  • *I tried using 1 teaspoon of espresso powder, but I couldn’t taste it at all. I bumped it up to 1 Tablespoon and can still barely taste it in the background. Adjust according to your own tastes.
  • **My microwave is 1000 watts.
  • 75 seconds was very gooey, if that’s what you like.
  • 80 seconds was still a bit gooey, which isn’t bad. {the 1st image}
  • 85 seconds was baked through and had more like a traditional cake texture.
  • I used a 10 ounce coffee mug to make my mug cake. It puffs up while cooking, but did not overflow.

My friend Michelle just helped me figure out the problem… I used “Instant Espresso Coffee”, the kind that comes in a jar from the grocery store, not my usual Espresso Powder from King Arthur which I remember having a much stronger flavor. 🙂

I actually prefer to mix mine in a measuring cup to guarantee that all of the flour gets thoroughly mixed in, but that could just be me. 😉

I am really enjoying this new, fun treat and hope to create several more flavors in the future. I think something with cinnamon would be delicious. What is your favorite combination?

Some additional espresso flavored dessert recipes:

Enjoy!!

When chocolate cravings hit, this Caffè Mocha Mug Cake hits the spot | cookingwithcurls.com

Caffè Mocha Mug Cake

This gooey, chocolaty Caffè Mocha Mug Cake is the perfect quick treat whenever cravings strike!
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Course: Dessert
Cuisine: American
Keyword: coffee, espresso, mocha, cake, mug, recipe
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 1 Servings
Calories: 622kcal
Author: Lisa Johnson

Ingredients

  • ¼ cup all-purpose flour
  • 2 Tablespoons unsweetened cacao
  • ¼ teaspoon baking powder
  • 1/16 teaspoon sea salt (a pinch)
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon espresso powder*
  • 5 Tablespoons milk (I used unsweetened Cashew)
  • 2 Tablespoon sunflower oil
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon chocolate chips (I used Ghirardelli Bittersweet)
  • whipped cream (optional)
  • chocolate syrup (optional)

Instructions

  • Add flour, cacao, sugar, baking powder, salt, espresso powder, milk, oil, and vanilla to coffee mug {or measuring cup}.
  • Whisk until ingredients are thoroughly combined.
  • Drop in the chocolate chips. Stir if you wish, or just let them bake in where they land.
  • Place in microwave and cook on HIGH for 75 to 85 seconds.** Cake will be done when it springs back when touched.
  • Top with whipped cream and chocolate syrup {if desired} and serve with a spoon.
  • Careful, it will be HOT!

Notes

  • *I tried using 1 teaspoon of espresso powder, but I couldn't taste it at all. I bumped it up to 1 Tablespoon and can still barely taste it in the background. Adjust according to your own tastes.
  • I used MEDAGLIA D'ORO Instant Espresso Coffee from the grocery store. Different brands may be much more intense!
  • **My microwave is 1000 watts. 75 seconds was very gooey, if that's what you like. 80 seconds was still a bit gooey, which isn't bad. 85 seconds was baked through and had more like a traditional cake texture.

Nutrition

Calories: 622kcal | Carbohydrates: 71g | Protein: 8g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 193mg | Potassium: 529mg | Fiber: 4g | Sugar: 37g | Vitamin A: 120IU | Calcium: 158mg | Iron: 3.2mg

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6 Comments

  1. This looks and sounds amazing!! I’ve wanted to try mug cakes for a while now but just haven’t got around to it -probably because this house is always full of cake…like always! lol

    Definitely going to give this a try 🙂

  2. I’ve always liked mug cakes, not only for portion control, but also because eating gooey cake out of a warm mug with a spoon just fits my DNA so perfectly. Such lovely photos on your blog too. Pinned, and I’ll be back for sure. Thanks!

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