Pistachio Chocolate Mug Cake
Imagine: warm, gooey pistachio chocolate mug cake studded with crunchy pistachios, ready in under two minutes.
This mug cake is a dream come true for any sweet tooth, especially when you need a quick and satisfying treat.
This Chocolate Pistachio Mug Cake has become my go-to dessert when I’m craving something sweet but don’t want to bake a whole cake. It’s the perfect single-serving indulgence!
Why I Love This Recipe
What I adore most about this Chocolate Pistachio Mug Cake is its simplicity. No fancy tools, no messy cleanup—just one mug and a few pantry staples. This makes it perfect for busy weeknights, late-night cravings, or when you just want a small treat without the fuss of baking. The combination of velvety chocolate and crunchy pistachios creates a perfect harmony of flavors and textures.
Ingredient Spotlight: Pistachios
Pistachios not only add a delightful nutty crunch but also a subtle sweetness that complements the rich chocolate perfectly. They’re also a good source of healthy fats, fiber, and antioxidants, making this chocolate pistachio mug cake a little bit better for you!
Ingredients for Pistachio Chocolate Mug Cake
- 4 tbsp all-purpose flour
- 3 tbsp whole milk
- 2 ½ tbsp granulated sugar
- 2 tbsp vegetable oil
- 1 ½ tbsp unsweetened cocoa powder
- ¼ tsp vanilla extract
- ⅛ tsp baking powder
- 2 tbsp chopped pistachios (halved for better integration, reserve half for garnish)
- A pinch of salt
- 1 tbsp chocolate chips (reserve half for garnish)
(Optional) Toppings: Chocolate syrup, whipped cream, a scoop of pistachio ice cream
How to Make the Best Pistachio Chocolate Mug Cake
Here’s how to make this delicious chocolate pistachio mug cake in just a few minutes:
- Combine Dry Ingredients: In a 12-ounce microwave-safe mug, whisk together 4 tablespoons of all-purpose flour, 2 ½ tablespoons of granulated sugar, 1 ½ tablespoons of unsweetened cocoa powder, ⅛ teaspoon of baking powder, and a pinch of salt until no clumps remain.
- Add Wet Ingredients: Pour in 3 tablespoons of whole milk, 2 tablespoons of vegetable oil, and ¼ teaspoon of vanilla extract. Stir with a fork until the batter is completely smooth and no dry flour remains clinging to the sides of the mug.
- Incorporate Add-Ins: Gently fold in half of the 2 tablespoons of chopped pistachios and ½ tablespoon of the chocolate chips. Reserve the remaining pistachios and chocolate chips for topping.
- Microwave: Microwave on high for 1 minute and 30 seconds. Microwave ovens vary, so start with 1 minute 15 seconds, then check for doneness. The cake should have puffed up, and the top should no longer look wet or gooey. A toothpick inserted into the center should come out with moist crumbs attached. If it’s still wet, microwave in 15-second increments until done.
- Cool and Garnish: Let the mug cake cool for 1 minute in the microwave. Then, carefully remove the mug and top with the reserved pistachios and chocolate chips. For an extra treat, drizzle with chocolate syrup or add a dollop of whipped cream or a scoop of ice cream.
- Enjoy: Grab a spoon and enjoy your warm, gooey Pistachio Chocolate Mug Cake!
Expert Tips & Variations
- Don’t Overmix: Overmixing the batter can result in a dense, tough cake. Mix just until the ingredients are combined.
- Microwave Wattage Matters: Since microwave wattages vary, start with a shorter cooking time and increase in small increments to prevent overcooking.
- Extra Indulgence: Drizzle with chocolate syrup, caramel sauce, or add a scoop of vanilla ice cream for an extra special treat.
- Other Mix-Ins: Try adding white chocolate chips, chopped walnuts, or a pinch of cinnamon for different flavor variations.
Questions I get asked
Can I use different flour?
Regular all-purpose flour works best. You can try a gluten-free all-purpose blend, but the texture might be slightly different. I haven’t tested it with other flours like almond or coconut.
Can I use different milk?
Yes, you can use skim, almond, soy, or oat milk. The texture might change slightly, but it will still work.
Can I use butter instead of oil?
Yes, you can use the same amount of melted butter.
Can I leave out the pistachios?
Yes, but you’ll miss the nutty flavor and crunch.
Can I use different chocolate?
Yes, you can use milk chocolate, dark chocolate, or chopped chocolate.
Why is my cake dry?
You likely overcooked it. Start with a shorter cooking time and adjust as needed. Using too much flour can also cause dryness.
Why did my cake overflow?
Your mug was probably too small. Use a 12-ounce mug or larger. Using too much batter can also cause overflow.
Can I bake this in the oven?
No, this recipe is designed for the microwave.
How do I know when it’s done?
The center should be set, and a toothpick inserted into the center should come out with moist crumbs.
Ready for a quick and delicious dessert? Try this Pistachio Chocolate Mug Cake and let me know what you think in the comments below!
Pistachio Chocolate Mug Cake
Ingredients
- 4 tbsp all-purpose flour
- 3 tbsp whole milk
- 2 ½ tbsp granulated sugar
- 2 tbsp vegetable oil
- 1 ½ tbsp unsweetened cocoa powder
- ¼ tsp vanilla extract
- ⅛ tsp baking powder
- 2 tbsp chopped pistachios halved for better integration, reserve half for garnish
- A pinch of salt
- 1 tbsp chocolate chips reserve half for garnish
Instructions
- Combine Dry: In a mug, whisk together flour, sugar, cocoa, baking powder, and salt.
- Mix Batter: Stir in milk, oil, and vanilla until smooth and no lumps remain.
- Add Pistachios & Chips: Gently fold in half of the chopped pistachios and chocolate chips.
- Microwave: Cook on high for 1 minute 30 seconds, or until the cake is set.
- Garnish and Serve: Top with the remaining pistachios and chocolate chips. Enjoy!
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