5 single-serving microwave mug desserts


oh hello! happy sunday! i made a video tutorial (see above!) showcasing 5 of my favorite microwave mug desserts, and you can find the full recipes for each one at the bottom of this post.

but first…why microwave your dessert, you ask? well, i mean, ideally, you won’t. nothing beats a homemade cookie fresh out of the oven. but this is probably the next best thing. if you’re sitting at home alone under a blanket, whipping out all your baking supplies is probably the last thing on your mind. but a microwave mug dessert lets you have a single serving of something sweet. and you don’t have to slave away over dishes, either; just eat, soak the mug, and throw it in the dishwasher.


personally, i’m making these because it’s currently BACHELOR SEASON (by which i mean abc’s “the bachelor” franchise) (more specifically, it’s “the bachelorette” season right now) and i have a handful of friends over every week to watch with me. it’s far too few people to warrant a cake-baking extravaganza…especially on a monday night. oy vey. but we always eat dinner while we watch the show, which means we always want some dessert! if there’s ever been a better excuse to start testing out 834048679 single-serving dessert recipes, i’m not aware of it.

a few important things: make sure you use microwave-safe mugs for all the recipes in the video above (you can usually check the bottom of the mug to see whether it touts itself as “microwave safe”). also, check on these desserts frequently. it’s totally fine to stop the cooking process and then restart it, and it won’t affect your final product, though it will help keep it from overflowing. so you might as well keep your finger on that “stop” button until you really get to know how your particular microwave handles these mug meals.

and a note on mug size: you should be fine with just about any size mug, barring a tiny teacup. you’ll just have to keep a close eye on the microwave if you use a smaller mug to make sure your mixture doesn’t overflow too much. (if it does, simply stop the cooking process for about 10 seconds, let the bread/brownie/cake/cookie batter/dough fall, and then restart.) f.y.i., 12 oz. and 16 oz. are the standard medium and large mug sizes, while 8 oz. is considered a small coffee mug.

okay. without further ado…


yes, it really tastes like and has the consistency of a cookie. crazy, right? you may never use a cookie sheet again. i recommend eating this one within 30 minutes of cooking it so that the chocolate’s ultra-melty and delicious and the cookie itself isn’t totally hard.

what you’ll need:

  • 2 tablespoons unsalted butter
  • 2 tablespoons white sugar
  • 3 tablespoons light brown sugar
  • splash of vanilla
  • 2 large egg yolks
  • 1/2 cup all-purpose flour
  • chocolate chips

what you’ll do:

  1. melt the butter in your microwave-safe mug using your microwave. add 2 tablespoons of white sugar, 3 tablespoons of light brown sugar, and a pinch of salt, and mix it all up.
  2. add a splash of vanilla and 2 egg yolks (save the whites for something else!), and mix those in. then, add ½ cup of all-purpose flour and stir until everything’s combined and the mixture has the consistency of cookie dough.
  3. finally, stir in a handful of chocolate chips, and then place a few extras on the top…just so that the surface looks like a cookie. if there’s any dough in weird places, go ahead and clean that up using a damp paper towel (that is, if you’re planning on instagramming your masterpiece; otherwise, throw your cares to the wind).
  4. microwave the mug for about 50 seconds, stopping the microwave to check on the cooking progress every 20 seconds. if the top of the cookie still looks wet after 50 seconds, continue microwaving the mug in bursts of 5 seconds until it’s done. enjoy warm right out of the mug with a spoon and a second mug of milk.
red velvet MUG CAKE

adapted from hello lana.

i’m just gonna be completely honest with you guys. i…am not…a huge red velvet cake person. i know. I KNOW. hear me out. i’ve really never seen the appeal. i mean, don’t get me wrong, i’ve had a few out-of-this-world red velvet desserts in my time. actually, i can immediately recall one or two cupcakes that have stopped me in my ambivalent tracks. the one from magnolia bakery here in new york is pretty irresistible. mostly, though, i find the deep red color to be a little disconcerting. that’s a whole lot of food coloring, people.

and then i’m like, is that the red color that i’m tasting? is it chocolate? is it supposed to be chocolate? is it vanilla? is it both? who am i? what am i doing here? and why? cue existential crisis.

but all that is HISTORY now, friends, because in my quest to master all microwave mug desserts, i found this recipe from youtuber hello lana and was so inspired by the final look that i decided to throw all my cares to the wine and make my own version. so enjoy.

oh, also, this makes a pretty hefty “slice” of cake; you could easily divide the batter among two mugs to serve two people. up to you!

for the cake:
  • 2 tablespoons unsalted butter
  • 2 tablespoons milk
  • splash of vanilla extract
  • 1 large egg
  • red food coloring
  • 2 tablespoons white sugar
  • 1 tablespoon light brown sugar
  • 3 tablespoons flour
  • 1/4 teaspoon white vinegar
  • 1/2 teaspoon baking powder
  • 1 tablespoon cocoa powder
for the cream cheese topping:
  • 2 tablespoons whipped cream cheese
  • 1/4 cup confectioner’s sugar
  • optional: red sprinkles, to top

what you’ll do:

  1. combine the cream cheese and confectioner’s sugar in a small bowl until the mixture has the consistency of frosting. set aside. (if you’ll be waiting a while before making your mug cake, cover the bowl with plastic wrap and keep it cool in the fridge.)
  2. melt the butter in your microwave-safe mug using your microwave. add milk, vanilla, and egg, and beat well. add drops of red food coloring until the mixture is a deep red color of your liking.
  3. add white sugar, light brown sugar, and flour, and mix.
  4. add vinegar and baking powder and stir together. finally, stir in the cocoa powder until everything’s evenly combined. if there’s any batter on the exterior of the mug, go ahead and clean that up using a damp paper towel (that is, if you’re planning on instagramming your masterpiece; otherwise, there’s really no need to be a perfectionist).
  5. microwave the mug for 1 minute and stop the microwave every 20 seconds or so to pause cooking and allow the cake to fall a bit before resuming.
  6. allow the finished cake to cool in the mug for 5 minutes. top with cream cheese frosting (i drizzled it over the cake using a spoon), and, if you’re so inclined, some red sprinkles, too. enjoy warm right out of the mug with a spoon!

adapted from five heart home!

things to love about this recipe: you could change up the colors of the sprinkles (all pink! all blue!) to match the color theme of a party. or you could divide the batter among teacups for the perfect tea party dessert. you could make it with a few friends after a night out on the town, when you’re not quite coordinated enough to bake an entire cake (heh) but need a taste of something sweet before you fall asleep. you could make it, instagram it, and give it to a stranger. you could make it in a hotel room. you could make it the options. are. ENDLESS. *faints.*

what you’ll need:
  • an overflowing 1/4 cup of flour
  • 2 tablespoons white sugar
  • 1/4 teaspoon baking powder
  • 2 tablespoons melted butter, cooled to room temperature (but not congealed)
  • 1/4 cup milk
  • splash of vanilla extract
  • rainbow sprinkles (give or take two handfuls will do!)
  • optional: whipped cream, to top

what you’ll do:

  1. to a microwave-safe mug, add the flour, white sugar, and baking powder. mix!
  2. add melted butter, milk, and a very liberal splash of vanilla. mix it up until all ingredients are combined and it’s got the consistency of cake batter.
  3. then, add a handful of sprinkles and mix those in until they’re evenly dispersed throughout the batter. add a few extra sprinkles on top (these mug cakes are all about the surface appeal!). then throw it in the microwave for 1 minute and 45 seconds, checking on it every 30 seconds, and then babysitting it toward the end of the cooking time. when the top is no longer wet, the cake is done. you can continue cooking it in bursts of 5 seconds if you don’t feel it’s achieved that doneness after 1:45. 
  4. top with whipped cream and some more sprinkles. enjoy warm out of the mug with a spoon!

here’s the thing: microwave mug desserts tend to taste allmooooost like the thing they’re intended to duplicate, but slightly different. slightly, um, muggier. this is not to say that microwave mug desserts don’t taste good. but they do taste like microwave mug desserts.

but i’m gonna tell you something today, and it’s gonna blow your mind, and you will never look at mugs or desserts the same way again: banana bread in a mug…tastes…exactly…like…banana bread. 

what you’ll need:

  • 1 tablespoon unsalted butter
  • 1 tablespoon milk
  • 1 large egg
  • 1 ripe banana
  • 3 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon baking powder
  • optional: extra banana slices, to top

what you’ll do:

  1. melt butter in a microwave-safe mug using your microwave. to that, add the milk and egg, and mix until well-combined.
  2. in a separate bowl, mash the banana until most of the bigger pieces aren’t visible (it can still be of a lumpy consistency). add it into the mug and mix until all ingredients are incorporated evenly. again, don’t worry about lumps!
  3. mix in the flour, then mix in the light brown sugar. finally, add in the baking powder and stir until combined.
  4. microwave the mug for a full 2 minutes, checking it every 30 seconds. stop the microwave to let the bread fall if it begins to overflow, and then restart the cooking process. after 2 minutes, continue cooking in bursts of 5 seconds until the top of the bread is no longer visibly wet. top with a few banana slices, and enjoy warm out of the mug with a spoon!

adapted from gemma stafford. 

which is convenient because pretty much all i have to say about this epic recipe is…gemma stafford FTW.

that means “for the win,” mom.

what you’ll need:

  • 1/2 cup nutella
  • 1 large egg
  • 3 tablespoons flour
  • optional: confectioner’s sugar, to dust
  1. Add the nutella to a microwave-safe mug, then mix in one egg until well-combined. Next, add the flour and mix it all up. microwave the mug for 1 minute and 45 seconds, checking on it and stopping the cooking process every 30 seconds, and then checking more frequently as you get closer to the end. you’ll know it’s done when it’s no longer visibly wet on the surface.
  2. top with a light dusting of confectioner’s sugar (or serve with a scoop of ice cream!) and enjoy when warm, straight out of the mug with a spoon.


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