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Viral Microwave Greek Yogurt Mug Cake
A rich, velvety single-serving chocolate cake made in a microwave with Greek yogurt, peanut butter, and pure maple syrup.
Ingredients
- – 2 1/2 tbsp flour (I always use King Arthur all-purpose flour)
- – 2 tbsp cocoa powder
- – 1/2 tsp baking powder
- – 1/8 tsp salt
- – 3 tbsp milk
- – 2 tbsp greek yogurt (I prefer Fage 5% for the best moisture)
- – 2 1/2 tbsp maple syrup
- – 1 tbsp peanut butter
- – 1/4 tsp vanilla extract
- – 3 tbsp chocolate chips (Ghirardelli 60% cacao chips work great here)
Instructions
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1Combine Dry Elements: In a microwave-safe cup with roughly a 12-ounce volume capacity, combine the all-purpose flour, cocoa powder, baking powder, and salt. Stir the dry ingredients carefully together with a mini whisk until completely blended and all small lumps in the cocoa are fully dissolved to ensure uniform baking.
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2Blend Wet Base and Mix: Whisk the milk, Greek yogurt, maple syrup, peanut butter, and vanilla extract together in a separate small container until the texture turns completely uniform and the nut butter is fully combined. Pour these wet components into the cup containing your dry powder base, mixing energetically until a uniform, smooth batter is achieved, making sure to scrape down the bottom and inner walls of the cup.
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3Fold Chips and Microwave: Gently stir the chocolate chips into the prepared mug batter to distribute them uniformly. Pop the cup directly into the microwave and cook on high power for exactly 90 seconds, noting that while the cake will expand dramatically and might look slightly damp on top, it finishes setting as it rests.
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4Rest and Present Warm: Carefully take the hot mug out of the microwave and allow the cake to cool inside the cup for 3 minutes to let the crumb structure settle properly. Serve the warm cake directly from the mug, customizing with optional extras like whipped cream, additional chocolate morsels, or a light stream of honey if desired.
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