Nutella-Stuffed Chocolate Mug Cake
You want dessert. You don’t want to bake a whole cake. You don’t want to wait. And you definitely don’t want to wash a million dishes. Enter: Nutella-Stuffed Chocolate Mug Cake—your new late-night hero, made in under 5 minutes with exactly one mug and one spoon.
It’s gooey. It’s chocolatey. It’s got a molten Nutella core that’s basically lava cake’s lazy cousin, and it hits that post-dinner sweet spot so hard.
And yes, it’s dangerously easy. Like, maybe too easy.
Why This Recipe Is a Total Game-Changer
Here’s the vibe:
- Single-serve chocolate cake ready in 90 seconds
- Molten Nutella center (like you’re eating cake and fondue at the same time)
- No oven. No mixers. No stress.
- Microwave magic with pantry staples
- Your late-night sweet tooth finally gets the respect it deserves
It’s basically dessert therapy in a mug. You’re welcome.
What You’ll Need (And You Probably Already Have It)
Dry ingredients:
- 1/4 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 2 tbsp sugar
- A tiny pinch of salt
Wet ingredients:
- 1/4 cup milk (any kind—cow, almond, oat, unicorn)
- 2 tbsp vegetable oil (or melted butter if you’re feeling extra)
- 1/4 tsp vanilla extract
The good stuff:
- 1 generous tbsp Nutella (don’t measure it. Just scoop like you mean it)
Optional: chocolate chips, sea salt flakes, whipped cream, or ice cream to send it over the top. 😏
How to Make It (Yes, It’s That Easy)
- Grab a microwave-safe mug. Not a tiny espresso cup. Like, actual mug size.
- Mix the dry ingredients in the mug—flour, cocoa, baking powder, sugar, salt. Stir with a spoon or fork.
- Add the milk, oil, and vanilla. Stir again until smooth.
- Scoop Nutella into the center of the batter. Don’t push it all the way down—just drop it in. The batter will rise around it.
- Microwave on high for 60–90 seconds. Start with 60. If it still looks wet on top, go another 10–15 seconds.
- Let it cool for a hot second (literally—it’s molten inside). Then dig in.
Optional: top with a scoop of ice cream. Is it necessary? No. Is it amazing? Yes.
Calorie Breakdown (Not Shocking, But Worth It)
~400–450 calories depending on your Nutella scoop size (and whether you blacked out while adding chocolate chips).
But listen—this is comfort in a cup, not a spinach smoothie. You deserve this.
Mug Cake Mistakes (Yes, You Can Still Mess It Up)
- Overcooking. Microwave cake turns into rubber in like, 3 extra seconds. Stick to the timing.
- Wrong mug size. If it’s too small, you’ll have a chocolate volcano. Which sounds cool, until it’s your microwave.
- Stirring in the Nutella. No. We want a lava core, not Nutella blended into the batter.
- Skipping salt. That tiny pinch actually balances the sweet and boosts flavor. Don’t ignore it.
Variations & Vibes
Because let’s be real—you’ll be making this more than once.
- Add a spoonful of peanut butter for a Reese’s situation
- Sprinkle in chocolate chips or chopped dark chocolate for extra goo
- Top with sea salt flakes if you’re fancy
- Stir in a bit of instant coffee for mocha energy
- Add a tiny pinch of cinnamon or chili powder for something edgy
FAQ
Can I make it vegan?
Totally! Use plant-based milk and swap Nutella for a vegan chocolate spread. Use oil instead of butter. Still super tasty.
Can I use self-rising flour?
Yep—just skip the baking powder if you do.
Do I need to grease the mug?
Nah. It’s fine without it, especially if you’re eating it straight from the mug (which you are).
What if I want it more cakey/less gooey?
Add another 10–15 seconds in the microwave. Just don’t overdo it or you’ll end up with a chocolate sponge.
Final Thoughts
Nutella-stuffed chocolate mug cake is the ultimate low-effort, high-reward dessert. It’s the kind of thing you make when the craving hits and you refuse to wait more than two minutes. It’s quick, it’s rich, it’s gooey in the middle, and honestly?
It’s dangerously easy. Like “oops I made this three nights in a row” easy.
But hey—life is hard. Cake should be easy. 🍫
