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Pioneer Woman Chocolate Mug Cake

Pioneer Woman Chocolate Mug Cake - recipe card
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A rich, fudgy chocolate cake made in a mug and baked in the oven for a perfectly even crumb, topped with a glossy chocolate glaze. This single-serving treat is ready in under 20 minutes and satisfies any chocolate craving with a deep cocoa flavor and a moist, tender texture.

Ingredients

Scale
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder, preferably Dutch-processed
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • For the glaze:
  • 1/4 cup powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon whole milk, plus more if needed
  • 1/4 teaspoon vanilla extract
  • Optional: fresh raspberries or chocolate shavings for garnish

Instructions

  1. Preheat your oven to 350°F (177°C). Lightly grease four 8-ounce ramekins or oven-safe mugs with cooking spray or butter to ensure easy release after baking.
  2. In a medium bowl, whisk together 4 tablespoons melted butter, granulated sugar, and brown sugar until well combined and no sugar granules remain. The mixture should look glossy and smooth.
  3. Whisk in the egg, vanilla extract, and milk until fully incorporated. The batter will be slightly loose, which is correct — this ensures a moist cake.
  4. In a separate small bowl, sift together the all-purpose flour, 3 tablespoons cocoa powder, baking powder, and salt. Sifting removes lumps and aerates the dry ingredients for a lighter crumb.
  5. Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to overmix — stop as soon as no streaks of flour remain, or the cake will become tough.
  6. Divide the batter evenly among the prepared ramekins, filling each about halfway. Tap each ramekin gently on the counter to release any trapped air bubbles.
  7. Place the ramekins on a baking sheet and transfer to the preheated oven. Bake for 12 to 14 minutes, until the tops are set and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
  8. While the cakes bake, prepare the glaze: in a small bowl, whisk together the powdered sugar, 1 tablespoon cocoa powder, 1 tablespoon milk, and 1/4 teaspoon vanilla until smooth. If too thick, add milk 1 teaspoon at a time; if too thin, add more powdered sugar.
  9. Once baked, remove the mug cakes from the oven and let them cool in the ramekins for 5 minutes. They will continue to set as they cool.
  10. Drizzle the glaze generously over each warm mug cake. Serve immediately, garnished with raspberries or chocolate shavings if desired. The cake is best enjoyed warm, with a melty center and crisp edges.

Notes

Store leftover mug cakes (without glaze) wrapped in plastic wrap in the refrigerator for up to 3 days. To reheat, microwave on high for 15–20 seconds until warm. For longer storage, freeze the baked cakes in an airtight container for up to 2 months; thaw overnight in the fridge and reheat as above. The glaze is best applied fresh, so if freezing, prepare the glaze separately.

Nutrition

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