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Pioneer Woman Chocolate Cherry Mug Cake

Pioneer Woman Chocolate Cherry Mug Cake - recipe card
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This indulgent chocolate cherry mug cake delivers a warm, fudgy center with bursts of tart cherry in every bite. Ready in under 10 minutes, it’s the perfect single-serving dessert for a quick chocolate fix.

Ingredients

Scale
  • 4 tbsp unsalted butter, melted
  • 4 tbsp whole milk
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/8 tsp kosher salt
  • 1/4 cup dark sweet cherries, pitted and roughly chopped

Instructions

  1. In a small microwave-safe bowl, melt the butter in the microwave on high for 20-30 seconds until just melted. Set aside to cool slightly while you measure the dry ingredients. Overheating the butter can cause the cake to become greasy, so let it cool for about 1 minute.
  2. In a separate medium mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and kosher salt until fully combined. Ensure there are no lumps in the cocoa powder; sifting is recommended for a smoother batter.
  3. Pour the melted butter, whole milk, and vanilla extract into the dry ingredients. Stir gently with a fork or small whisk just until the batter comes together—no more than 15 strokes. Over-mixing will develop gluten and make the mug cake tough.
  4. Fold the chopped dark sweet cherries into the batter using a spatula, distributing them evenly. Reserve a few cherry pieces to sprinkle on top of each mug before microwaving for a prettier presentation.
  5. Divide the batter evenly among four 10-ounce microwave-safe mugs or ramekins, about 3 tablespoons each. Smooth the tops with the back of a spoon. Do not fill mugs more than halfway to allow for rising.
  6. Place one mug in the center of the microwave. Microwave on high (1000 watts) for 45 seconds. The cake should be puffed and set on top but still slightly moist in the center. If undercooked, microwave in 10-second increments until a toothpick inserted near the center comes out with a few fudgy crumbs.
  7. Repeat with the remaining three mugs, microwaving one at a time for best results. Avoid microwaving multiple mugs at once, as uneven cooking can lead to a dry edge and raw center.
  8. Let the mug cakes cool in the microwave for 1 minute after cooking. They will continue to set as they rest. Carefully remove using oven mitts—the mugs will be hot.
  9. Serve the mug cake warm directly in the mug. Optionally, top with a small scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar. The residual heat will soften the topping beautifully.

Notes

Storage: Mug cakes are best enjoyed immediately. If needed, store leftover unmicrowaved batter in an airtight container in the refrigerator for up to 2 days. To reheat, microwave an assembled batter-filled mug on high for 45-50 seconds, or until just set. Do not freeze.

Nutrition

Keywords: chocolate cherry mug cake, mug cake recipe, microwave cake, single serving dessert, easy dessert, quick cake, cherry chocolate cake, individual cake, mini dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chocolate-cherry-mug-cake/