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…..

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….

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…..

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:

• Classic Tiramisu
• Affogato
• Caffè Mocha
• Amaretto Tiramisu
• Tiramisu Ice Cream
• Chocolate Mocha Cookies

Enjoy!!

Caffè Mocha Mug Cake

This gooey, chocolaty Caffè Mocha Mug Cake is the perfect quick treat whenever cravings strike!

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Keyword: coffee, espresso, mocha, cake, mug, recipe

Prep Time: 5 minutes minutes

Cook Time: 1 minute minute

Total Time: 6 minutes minutes

Servings: 1 Servings

Calories: 622kcal

Author: Lisa Johnson

1/21x2x3x

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)

Cook ModePrevent your screen from going dark

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