Chocolate Caramel Mug Cake
Ever had a sudden chocolate craving but no time to bake? This Chocolate Caramel Mug Cake is your ultimate savior—ready in just 5 minutes!
It’s the perfect quick treat that feels indulgent without the hassle of a full baking session. Say goodbye to takeout desserts and hello to a homemade delight that’s faster than ordering delivery!
Why You’ll Love This Recipe
What I love most about this recipe is how effortlessly it comes together. Whether you’re craving a midnight snack or need a quick dessert for unexpected guests, this Mug Cake is a lifesaver. Plus, the gooey caramel center is like a hidden treasure waiting to be discovered!
Also check: Chocolate Blueberry Jam Mug Cake, Cherry Chocolate Chip Mug Cake, White Chocolate Raspberry Mug Cake and Pistachio Chocolate Mug Cake.
A little tip I’ve learned: letting the batter sit for 30 seconds before microwaving helps the flavors meld together perfectly. Trust me, it’s worth the extra few seconds!
Ingredients
For the Cake:
- 1 cup All-Purpose Flour
- ⅛ cup Cornstarch
- 2¼ tbsp Cocoa Powder
- 3½ tbsp Sugar
- ¼ tsp Salt
- ½ tsp Vanilla Extract
- 1 tbsp Vegetable Oil
- 1 Egg, beaten
- ¼ cup Skim Milk
For the Center:
- 2 Salted Caramels, cut into small pieces
About the Caramels:
Don’t skip the caramels! They make this cake special. The salt in them makes the chocolate taste even better.
How to Make the Best Choco Caramel Mug Cake
- Prep the Mug: Grab a large microwave-safe mug (around 12 oz) and lightly grease it with a bit of vegetable oil. This ensures your cake slides out easily.
- Mix the Dry Ingredients: In the mug, whisk together the flour, cocoa powder, sugar, and salt until well combined. No lumps allowed!
- Add the Wet Ingredients: Pour in the beaten egg, milk, and vanilla extract. Whisk until the batter is smooth and glossy.
- Add the Caramels: Drop the chopped caramels into the center of the batter. They’ll sink slightly, creating that gooey surprise.
- Microwave: Cook on high for 1 minute and 20 seconds to 1 minute and 45 seconds. Keep an eye on it—the cake should rise and set, but still be moist. A toothpick inserted should come out clean.
- Serve: Let it cool for a minute (if you can wait!), then dig in. Dust with powdered sugar or add a scoop of ice cream for extra indulgence.
Tips for Success
- Don’t overcook it! Start with 1 minute and 20 seconds.
- Need it more done? Add 5 seconds at a time.
- Here’s a secret: Let it sit for 1 minute after cooking. This makes it perfect.
Common Questions
Can I make this ahead?
Mug cakes taste best fresh. But you can mix the dry ingredients early. Keep them in a jar. Add the wet ingredients when you’re ready to bake.
How long does it stay good?
Eat it right away for the best taste. If you have leftovers, store them in a sealed container for up to a day.
Can I use something instead of caramels?
Yes! Try chocolate chips, peanut butter chips, or even Nutella.
What if I don’t have self-rising flour?
Use 1 cup of all-purpose flour and ⅛ cup of cornstarch. It works the same.
Can I use a different milk?
Yes! Any milk works—dairy or non-dairy. Use what you have.
Why is my cake dry?
You might have cooked it too long. Start with 1 minute 20 seconds. Check if it’s done.
How to Serve It
This cake is perfect when you want something sweet. It’s great for:
- Movie nights
- Quick desserts
- Late-night snacks
Want to make it extra special? Add ice cream on top.
The cake is best when it’s warm. The caramel stays melty and makes its own sauce.
Final Thoughts
That’s it—your new favorite dessert for when you need chocolate fast! This Choco Caramel Mug Cake shows you don’t need to spend hours baking to make something delicious.
It’s perfect for a cozy night, a quick treat, or even a last-minute dessert for guests.
Did you try it? Let me know how it turned out! Did you use caramel, or did you try something new like chocolate chips or peanut butter? Share your ideas in the comments—you might inspire someone else!
If you liked this recipe, check out my other easy desserts. And don’t forget to follow me for more tasty ideas.
Happy baking! Remember, dessert is always a good idea.
Chocolate Caramel Mug Cake
Ingredients
- 1 ⅛ cups Self-Rising Flour split for better texture: 1 cup All-Purpose Flour + ⅛ cup Cornstarch
- 2 Salted Caramels chopped
- 2 ¼ tbsp Unsweetened Cocoa Powder
- 3 ½ tbsp Granulated Sugar
- ¼ tsp Salt
- ½ tsp Pure Vanilla Extract
- 1 tbsp Vegetable Oil
- 1 Large Egg beaten
- ¼ cup Skim Milk
Instructions
- Prep the Mug: Use a large, microwave-safe mug (approximately 12 oz capacity). Lightly grease the interior with a small amount of vegetable oil.
- Mix the Batter: In the mug, whisk together the flour mixture, cocoa powder, sugar, and salt until well combined.
- Add Wet Ingredients: Pour in the beaten egg, skim milk, and vanilla extract. Whisk until the batter is smooth.
- Add Caramels: Place the chopped caramels at the center of the batter.
- Microwave: Cook on high for 1 minute and 20 seconds to 1 minute and 45 seconds, or until the cake is cooked through and a toothpick inserted comes out clean.
- Serve: Let cool for a minute. Serve warm, dust with powdered sugar if desired.
