Description
A quick and easy chocolate mug cake made with Greek yogurt for a rich, moist texture, ready in minutes for a satisfying single-serve dessert.
Ingredients
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons milk
- 2 tablespoons Greek yogurt (full-fat)
- 2 1/2 tablespoons maple syrup
- 1 tablespoon peanut butter
- 1/4 teaspoon vanilla extract
- 3 tablespoons semi-sweet chocolate chips
Instructions
- In a microwave-safe mug, mix flour, cocoa powder, baking powder, and salt until well combined.
- In a separate bowl, whisk together milk, Greek yogurt, maple syrup, peanut butter, and vanilla extract until smooth.
- Pour the wet mixture into the mug and stir until a smooth batter forms. Avoid overmixing.
- Fold in the chocolate chips evenly.
- Microwave on high for about 90 seconds until the cake rises and the top is set but slightly soft.
- Let the mug cake cool for about 3 minutes before serving.
Notes
- Do not overcook to maintain a moist texture.
- Use a mug that holds at least 300 ml to prevent overflow.
- Substitute plant-based yogurt and milk for a dairy-free version.
- Omit or replace peanut butter for a nut-free option.
- Add berries or banana slices for variation.
- Enhance flavor with a pinch of cinnamon or a splash of coffee.
- Best enjoyed fresh, but can be refrigerated for up to 3 days.
- Reheat briefly in the microwave to restore softness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 350
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
