4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg beaten
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Micro Safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed
Allow to cool a little, and tip out onto a plate if desired.


Chocolate MUG Cake

A Mug
A normal, everyday dessert spoon
A microwave

4 spoons self-raising flour
4 Spoons sugar
2 spoons cocoa
1 egg
4 spoons milk
4 spoons oil
A splash of vanilla extract

Add dry ingredients (flour, sugar, cocoa) to mug and mix well. Add the egg, milk, oil and vanilla extract and mix well. Place MUG in microwave for 3 minutes on high. Serve with ice-cream, double cream, chocolate sauce or all three.


•        2 Tbsp salted butter
•        1/4 cup packed light-brown sugar
•        1 large egg
•        1/4 tsp vanilla extract
•        2 Tbsp cocoa powder
•        1/4 cup all-purpose flour
•        1 pinch baking powder
•        1 pinch salt
•        3 Tbsp chocolate chips (I used half
milk chocolate & half semi-sweet)

• Add butter and brown sugar to a 12 oz (or larger mug). Heat in microwave on HIGH power 45 seconds, then remove from microwave and stir mixture with a fork. Mix in egg and vanilla extract. Stir in cocoa powder. Add flour, baking powder and
salt and stir until well combine. Mix in chocolate chips. Set microwave on 50% power
and cook mixture 1 minute 50 seconds – 2 minutes 30 seconds (time will vary based on varying microwaves wattage, don’t overcook or it may result in a tough brownie).
Serve warm topped with ice cream and chocolate sauce or caramel sauce and sea salt, if desired.

For Microwave Brownie Sundaes:
•        Serve with ice cream (cookies and cream, vanilla bean, chocolate or caramel)
•        Drizzle with chocolate sauce or caramel sauce and sprinkle with sea salt, if


•        Makes one very generous portion
•        1 tablespoon butter, softened
•        1 large egg
•        1/2 teaspoon vanilla extract
(or 1 teaspoon+ if you love vanilla)
•        2 tablespoons granulated sugar
(or 3 tablespoons if you want it sweeter)
•        1/4 cup all-purpose flour
•        1 teaspoon baking powder
•        1/2 teaspoon cinnamon
•        2 to 3 tablespoons strawberries, diced (Halve
or quarter your berries as desired)

In a medium bowl, combine all ingredients (except strawberries), and whisk until batter is just smooth, but do not overmix. Gently fold in the strawberries. Prepare a mug by spraying it very well with cooking spray and pour batter into mug, taking care that there is plenty of room for growth. The batter/cake will nearly double in height in the microwave so select a large mug and do not fill more than halfway. (You may have leftover batter or you may get two mugcakes from this recipe, but don’t overfill or you will have a big mess) Microwave on high for 75 to 90 seconds, or until done. Microwave cooking times vary widely and I suggest standing in front of the microwave the entire time. It could be done in 60 seconds, it could take 2 minutes; it’s very hard to say but mine took about 90 seconds. While the mug cake is cooling, make the glaze

Vanilla Buttercream Glaze

•        1 tablespoon butter, melted
•        1/4 cup powdered sugar
•        1/4 teaspoon vanilla extract (or 1/2 teaspoon+ if you love vanilla)
•        1 tablespoon+ cream (or milk)
•        Combine all ingredients (except for cream) in a small bowl and whisk, adding
the cream based on desired consistency of glaze. Spoon glaze over the mugcake
while it’s in the mug and allow glaze to soak and permeate into the cake. Or, remove cake from the mug by running a knife around the sides and inverting it onto a plate
and spooning the glaze over it.


57 gr low fat cream cheese,
softened to room temperature
1/2 cup low fat sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
2 tablespoons egg white, slightly
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents
liquid from forming) (maizina)

For “mix ins”, add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any “mix-ins”, or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a
650 watt microwave). Since microwave powers are different, you may need to
experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will “break” and you’ll need to start
over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice.

*I also had success with 1 minute 50 seconds on high.

1 tablespoon crushed graham crackers (Marie biscuits)
1/2 teaspoon melted unsalted butter

Mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of mug cheesecake.