8 Snacks You Can Make In A Mug

Grab your best mug and start cooking!


2 Minute Chocolate & Salted Caramel Mug Cake


  • 4 tablespoons all purpose flour
  • 4 tablespoons sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg – beaten
  • 3 tablespoons skim milk
  • 1 tablespoon vegetable oil
  • 2 salted caramels


1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.

2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.

3. Microwave on high for one minute and 30 seconds. If needed (if cake batter is still gooey), microwave on high for up to an additional 30 seconds.

2. Strawberry Mug Pie


serves 4

2 pounds of fresh strawberries, hulled and quartered

2 tablespoons granulated sugar

1 tablespoon all-purpose flour

pinch of salt

1 thawed puff pastry sheet, cut into 4 circles/squares to sit on the mugs

1 egg, lightly beaten

Preheat oven to 400 degrees F.

In a baking dish, combine strawberries, sugar, flour, salt and mix to combine. Either divide the mixture into 4 mugs or ramekins, or keep it in the baking dish. Place cut puff pastry either over top of the mug or ramekin, or on a baking sheet, and brush with beaten egg. Place the mugs on a baking sheet and place in the oven (or just place the baking dish and sheet with pastry in the oven). Bake for 25-30 minutes, checking once in between to stir strawberries and see how the pastry is coming along. When pastry is golden and puffed, remove and let cool to the touch (about 5 minutes) then serve (or spoon the strawberries into the mug and top with pastry).Additionally, forgive me for using a grapefruit spoon to eat my pie. That’s what happens when literally every utensil you own is dirty and you’re too lazy to hand wash one.

3. Chocolate Fudge S’mores Mug Cake


makes 1 serving, can easily be doubled

2-3 tablespoons graham cracker crumbs

3 1/2 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1/4 cup whole wheat pastry flour

2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color)

1/8 teaspoon baking powder

pinch of salt

1 1/2 ounces milk chocolate (chopped or morsels)

marshmallow fluff, cream or actual marshmallows

Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.

In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs!

Notes: If you don’t have whole wheat pastry flour, you can use all-purpose. I would not recommend using regular whole wheat. Additionally, I have made this by substituting coconut butter for the full amount of butter. It was just as delicious, albeit slightly drier. You cannot taste coconut at all. Finally, take into account the power of your microwave. Mine has a mind of it’s own and is insanely powerful, so I cooked this on 80% power. Judge accordingly and add/subtract a few minutes of cooking if you know your’s is wonky too. Unfortunately it may take 1-2 trial runs to get the right consistency because all microwaves are different, but I promise it’s worth it!

4. Nutella Mug Cake

  • 3 tablespoons Nutella
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons + 2 teaspoons granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon baking powder
  1. 1. In a mug, add in an egg, milk, vegetable oil, and Nutella. Stir until combined.
  2. 2. Sift in flour and cocoa powder. Add in sugar and baking powder. And stir until well mixed.
  3. 3. Microwave for 1 minute. The power of individual oven is different, so be careful. Then repeat microwaving for 10 seconds only until the cake is done.

5. Chocolate Peanut Butter Mug Cake


  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 3 tablespoons milk
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon peanut butter





  • In a large mug, whisk (with a small whisk or large fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter. Whisk until smooth.
  • Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise a lot and then deflate. I know it’s strange, but trust me it’s delicious! Serve immediatel

6. Coffee Cup Chilaquiles

1 egg

1 tablespoon milk


Ground black pepper

1 tablespoon sharp cheddar cheese

5 tortilla chips, divided

Sour cream

Queso fresco

 Chopped green onion

1. Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar; stir to coat. Break 3 or 4 tortilla chips into small pieces to fit in the cup; stir into the mixture. Add salsa.

2. Microwave on high until done, about 1 minute, 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco and green onion.

Per serving: 180 calories; 11g fat; 4g saturated fat; 195mg cholesterol; 10g protein; 11g carbohydrate; 1.5g sugar; 1g fiber; 315mg sodium; 95mg calcium.

7. French Toast Cup

  • 6 large eggs, whisked
  • 1 1/2 cups milk
  • 1/4 cup light brown sugar, packed
  • 1 tablespoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 15 cups of 1/2-inch bread cubes*
  • for serving: whiskey cream cheese glaze (see below) and maple syrup

Whiskey Cream Cheese Glaze Ingredients

  • 4 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 2 tablespoons whiskey (or you can substitute milk if you’d rather nix the whiskey)
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk


Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon and salt until combined and smooth.  Add in the bread cubes, and toss until they are evenly coated with the egg mixture.  Cover the bowl with plastic wrap and refrigerate for 10 minutes.  Remove the bowl and toss the bread cubes once more with the egg mixture, and refrigerate for 10-30 more minutes.
Grease a 12-cup muffin pan with cooking spray, or line each cup with paper liners.  When the French toast mixture is ready, portion it evenly into the 12 muffin cups, pressing down on each one a bit as needed so that it will fit into the cup.
Bake for 25-30 minutes, or until the tops are crispy and golden.  Remove and let cool for 5 minutes.  Then serve warm, drizzled with syrup and/or the whiskey cream cheese glaze.

 8. Lime Coconut Mug


4 tbsp all purpose flour
1/4 tsp baking powder
2 1/2 tbsp granulated sugar
4 tbsp full fat coconut milk
1 tsp coconut flakes
1/4 tsp lime zest


Combine all ingredients except lime zest and coconut flakes into a microwave safe mug. Stir with a small whisk until batter is smooth. Make sure you get all the flour, sometimes it gets stick around the edges of the mug. Briefly mix in coconut flakes and lime zest. Microwave for about 1 minute. Top of cake should be dry and look finished. Top with additional lime zest before eating.

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