Easter Mug Cake

Get your chocolate fix with this delicious single serve Easter Mug Cake! The perfect late night treat!

5 from 2 votes

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Course: Dessert

Cuisine: Easter

Prep Time: 1

Cook Time: 1

Total Time: 2

Servings: serve

Calories: 701kcal

Cost: $2

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).

RECIPE NOTES & TIPS:

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.