Melt the butter and chocolate chips butter in a 16 ounce mug. Start with 30 seconds and continue heating the mixture for 30 seconds at a time until the chocolate is completely melted. Stir the mixture after each interval.
Whisk in the remaining ingredients with a fork. Once the batter is homogenous, cook the cake in the microwave for 1 minute. If the center of the cake is not fully cooked then you can add an additional 30 seconds.
Serve and enjoy!
Notes
If you have an 8 ounce mug you can divide this recipe in half!
It is very easy to customize the intensity of chocolate in this recipe. You can use dark chocolate chips and Dutch process cocoa powder for a richer cake. You can use milk chocolate and unsweetened cocoa powder for a lighter cake.
This cake is best served fresh; however you can cover your cake with plastic wrap and store it in the fridge for up to 3 days. Enjoy your cake cold or reheat it in the microwave for about 30 seconds.
We like to top our mug cake with a scoop or two of vanilla ice cream.
For some extra flavor, try adding 2 tablespoons of peanut butter to your cake batter. You can also use peanut butter, white chocolate, or butterscotch chips to modify the flavor of the cake.
You can ensure your cake is cooked through all the way by poking it with a toothpick or knife. As long as the utensil comes out mostly clean then you are good to go.