The problem with most mug cakes is that they don’t actually taste like a classic cake. This one does. The crumb is tight and tender, almost like a fudgy brownie at the edges, while the center stays soft and plush. Chocolate chips sink into the batter just enough to form streaks of melted richness without pooling at the bottom. When you add a few miniature marshmallows on top, they slump gently into the warm cake, forming a gooey lid.

You won’t need a mixer, or even a mixing bowl larger than your cereal dish. Everything comes together with a fork and cooks in under three minutes, making this hot chocolate mug cake a rare dessert that’s both impulsive and deeply satisfying. It smells and tastes like a snow day.

Hot Chocolate Mug Cake Ingredients

• 2% milk
• Canola oil
• Vanilla extract
• All-purpose flour
• Instant hot cocoa mix
• Sugar
• Baking powder
• Salt
• Semisweet chocolate chips
• Miniature marshmallows and chocolate sauce (for garnish)

Taste of Home