Got leftover Easter eggs and a chocolate craving that won't wait? This Easter Mug Cake is your 2-minute solution - warm, gooey and packed with melty chocolate. It's the ultimate quick fix, just like my Chocolate Lava Mug Cake and Tim Tam & Milo Fudge.
A Quick Look At The Recipe
✅ Recipe Name: Easter Mug Cake
🕒 Ready In: 2 minutes
👪 Serves: 1 serve
🍽 Calories: 701 per serve
🥣 Main Ingredients: butter, egg, milk, flour, cocoa, Milo and mini Easter eggs
📖 Dietary Info: vegetarian
⭐ Why You'll Love It: This single-serve Easter mug cake is rich, gooey and ready in minutes - the perfect quick dessert when a chocolate craving hits.
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This was so good! Of course, the texture's a little different from a regular cake, but this one is moist, super spongy and buttery. I just threw everything into the mug, then mixed it, and it turned out great - 10/10!
- Janna
This is one of those "how is this so easy?" recipes. Mix, microwave, done - and you've got a rich, fluffy cake that hits the spot every time, especially if you also love my Easter Rocky Road and Easter Brownies.
Why You're Going To Love This Recipe
- Ready in 2 minutes - the microwave does all the work.
- Minimal washing up - one mug, one fork, one spoon, done.
- Perfect for leftover mini Easter eggs - no chocolate goes to waste!
- Single serve dessert - ideal for late-night cravings, or a last minute dessert when unexpected guests turn up.
- Rich, gooey and chocolatey - thanks to cocoa, Milo and melted Easter eggs.
Jump to:
Easter Mug Cake Ingredients
Only a couple of ingredients need a little explanation to make this mug cake absolutely perfect:
- Milo powder - adds that classic malty chocolate flavour that makes this mug cake extra rich and nostalgic.
- Mini Easter eggs - these melt slightly inside the cake creating little pockets of chocolate. You can use speckled eggs, mini solid eggs, Caramello eggs, or even chopped larger Easter eggs.
Variations
One of the best things about an Easter Mug Cake is how easy it is to customise.
- Gluten-Free Easter Mug Cake - Swap the plain flour for gluten-free plain flour or a GF baking blend. You can also try my Gluten Free Vanilla Mug Cake as a base idea.
- Extra Chocolate Version - Add a tablespoon of chocolate chips or chocolate melts into the batter for an ultra gooey centre.
- Nutty Chocolate Mug Cake - Stir through a spoonful of peanut butter or Nutella before microwaving.
- Caramel Easter Mug Cake - Swap the Easter eggs for chopped Caramello eggs or add a drizzle of caramel sauce on top.
How To Make An Easter Mug Cake
This Easter Mug Cake is ridiculously quick and easy - perfect for when you want a warm chocolate dessert without the fuss.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Melt the butter: Place the butter in a large microwave-safe mug and microwave until melted.
- Add wet then dry ingredients: Add the egg, milk and vanilla extract. Whisk with a fork until smooth. Next, add the flour, brown sugar, cocoa powder, Milo, baking powder and salt.
- Whisk then microwave: Stir until completely combined and lump-free. Microwave the mug cake for about 30 seconds on medium power.
- Add Easter Eggs: Press the mini Easter eggs gently into the centre of the batter.
- Microwave again: Microwave for another 30 seconds until the top is set but the centre is still slightly gooey. Watch to make sure it doesn't overflow.
- Serve: Serve immediately with a scoop of vanilla ice cream (optional but highly recommended!)
Recipe Tips
These tips will help you get the perfect mug cake every time:
- Use a large mug (300-350ml) so the batter doesn't overflow as it rises.
- Mix the batter well to avoid flour or cocoa lumps.
- Cook on medium power rather than high to prevent a rubbery cake.
- Adjust cooking time - microwaves vary widely, add extra cooking time in short15 second bursts.
- Don't overcook it - mug cakes continue cooking slightly after microwaving, you want it still to be slightly gooey in the middle.
- Best eaten immediately - mug cakes taste best served straight away.
- Make 2 portions - make in two smaller mugs rather than one large mug, for smaller serves. Reduce cooking time slightly.
- Freezing isn't recommended as microwave cakes can become dry when reheated.
Easter Mug Cake FAQs
A large 300-350ml microwave-safe mug works best so the batter has room to rise.
Yes! Replace the egg with 2 tablespoons of milk or yoghurt for a similar texture.
This usually happens when it's overcooked or microwaved on too high power. Cooking in short bursts is the secret to keep the cake soft and fluffy!
Yes. Simply divide the batter between two smaller mugs and reduce the cooking time slightly.
More Easter Dessert Recipes
For more easy Easter desserts, have a look at these popular Easter recipes:
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Easter Mug Cake
Ingredients
- 3 tablespoon butter
- 1 egg
- 3 tablespoon milk
- 1 teaspoon vanilla extract
- 4 tablespoon plain flour
- 3 tablespoon brown sugar
- 2 tablespoon cocoa powder
- 1 ½ tbs Milo powder
- ½ teaspoon baking powder
- pinch of salt
- 3 mini Easter eggs
- ice cream to serve, optional
Instructions
- Select a large mug (or divide the mixture between 2 smaller mugs).
- Place the butter into your mug and microwave for 10-20 seconds (or until melted).
- Add the egg, milk and vanilla essence and lightly beat with a fork until combined.
- Add the dry ingredients into your mug and beat with a fork until well combined (no lumps!)
- Place the mug into the microwave and cook for 30 seconds on medium heat.
- Place the mini Easter eggs into the cake batter.
- Place the mug back into the microwave for a further 30 seconds on medium heat (watch it carefully to make sure it doesn't overflow).
- The cake should be cooked on the top while staying slightly gooey in the middle.If you think it's still a little undercooked (all microwaves are very different), cook for a further 10 - 50 seconds on medium, in 15 second bursts.
- Serve while warm with ice cream (optional).
Notes
- Use a large mug (300-350ml) so the batter doesn't overflow as it rises.
- Mix the batter well to avoid flour or cocoa lumps.
- Cook on medium power rather than high to prevent a rubbery cake.
- Adjust cooking time - microwaves vary widely, add extra cooking time in short 15 second bursts.
- Don't overcook it - mug cakes continue cooking slightly after microwaving, you want it still to be slightly gooey in the middle.
- Best eaten immediately - mug cakes taste best served straight away.
- Make 2 portions - make in two smaller mugs rather than one large mug, for smaller serves. Reduce cooking time slightly.
- Freezing isn't recommended as microwave cakes can become dry when reheated.
Jessica @ Sweet Menu says
I am loving this Lucy! So dangerous! But DELISH!
Caroline Raj says
OMG! I am totally drooling - yum!!!! A perfect recipe for Easter! Thank you!
Bake Play Smile says
Oh thanks Caroline!
Kat - The Organised Housewife says
Ooh this is very dangerous!! But i know i am going to make it LOL No willpower.:)
Bake Play Smile says
Haha thanks so much Kat!
Claire Chadwick: Mum's Closet Blog says
No way!
This is evil!
I NEED to make this!!!!!!!!
Cx
Bake Play Smile says
Hehehe thanks Claire!
Lydia C. Lee says
Wow! Sounds delish - and easy!!
Bake Play Smile says
Aww thanks so much Lydia xx