Description

Indulge in the ultimate cozy dessert with these Hot Cocoa Cupcake Mugs. Moist chocolate cake filled with mini chocolate chips, topped with a gooey brown sugar syrup, and finished with whipped cream, marshmallows, and chocolate shavings. A microwave treat that’s perfect for a chilly day!

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:

1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract

1/4 cup mini chocolate chips
1/4 cup hot water
1/4 cup brown sugar
Whipped cream for topping
Mini marshmallows for topping
Chocolate shavings for garnish

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Instructions

Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.

Add the milk, vegetable oil, and vanilla extract, and stir until a smooth batter forms. Fold in the mini chocolate chips.

Assembly: Divide the batter evenly between two large microwave-safe mugs, filling each about halfway.

In a small bowl, mix the hot water and brown sugar until dissolved, then pour evenly over the batter in each mug.

Microwave: Microwave one mug at a time on high for 1 minute and 30 seconds to 2 minutes, or until the cake has risen and set but is still slightly gooey in the center.

Let cool for 2–3 minutes, then top with whipped cream, mini marshmallows, and chocolate shavings. Serve warm.

Notes

Microwave times can vary, so check the cupcake after 90 seconds and add more time in 15-second intervals if needed.
For a richer flavor, substitute milk with half-and-half.
You can also use white chocolate chips instead of mini chocolate chips for a sweeter twist.

Prep Time: 5 minutes
Cook Time: 2 minutes
Category: Dessert
Method: Microwave
Cuisine: American

Nutrition

Serving Size: 1 mug
Calories: 420
Sugar: 38 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 10 mg