A chocolate hazelnut mug cake needs three things: chocolate hazelnut spread, eggs, and flour. That's it. Two mugs, one bowl, and about two minutes of microwave time per mug.
You'll use 1 cup of spread total, 2 large eggs, and 1/4 cup of all-purpose flour. Three quarters of the cup goes into the batter. The last quarter gets spooned on top at the end, which is where the warm, glossy finish comes from.
The one thing that trips people up is size. A small mug will overflow. Use two standard 12-ounce mugs and leave about an inch of space at the top before they go in.
Step-by-Step Instructions
1. Whisk spread and eggs
In a medium bowl, whisk 3/4 cup of the chocolate hazelnut spread with the 2 eggs until the mixture is glossy and no streaks of egg remain. This takes about a minute by hand.
2. Fold in the flour
Add the 1/4 cup flour and fold gently with a spatula until just combined. Stop as soon as the dry flour disappears.
3. Divide between two mugs
Spoon the batter evenly into two standard 12-ounce mugs, filling each about two-thirds of the way up. Wipe the rims clean so the batter doesn't run down the outside.
4. Microwave one at a time
Microwave the first mug on high for 2 minutes. The cake should rise above the rim and the top should look set but still shiny. Repeat with the second mug.
5. Rest 5 minutes
Set both mugs aside for 5 minutes. The centers firm up in that time and the mugs get cool enough to handle.
6. Top and serve
Spoon the remaining 1/4 cup spread over the warm cakes and serve right away, while the middle is still soft.
Tips & Tricks
- Whisk the spread and eggs until the mixture is completely smooth before the flour goes in. Any lumps left now will still be there after cooking.
- Fold the flour in with a spatula and stop the moment you can't see dry streaks. Overmixing develops gluten and turns a tender cake chewy.
- Fill each mug no more than two-thirds full. The batter rises as the eggs set, and a full mug will climb over the rim.
- Microwave one mug at a time. Two mugs together cook unevenly, and you lose the gooey middle.
Pro Tips
Variations
- Add a pinch of flaky salt on top of the spread for a salty edge against the sweetness.
- Stir 2 tablespoons of chopped toasted hazelnuts into the batter for crunch.
How to Store Chocolate Hazelnut Mug Cakes
Refrigerator
Cover the mug with plastic wrap and keep it in the fridge for up to 2 days. The texture firms up a lot when cold.
Freezer
Not recommended. The cake dries out and the spread turns grainy once thawed.
Reheating
Microwave the mug in 15-second bursts until warm, about 30 to 45 seconds total. Stop before it bubbles over.
Frequently Asked Questions
Q: Why did my mug cake overflow?
The mug was too full or too small. Fill it no more than two-thirds and use a 12-ounce mug. If it still climbs, your spread may be on the thin side, so cut the microwave time to 90 seconds and check.
Q: Can I make this without eggs?
Not in this version. The eggs are the only thing making the batter rise, so leaving them out gives you a dense, gummy result rather than a cake.
Q: Is it safe to cook an egg in the microwave?
Yes, as long as the cake is fully set. The eggs cook through in the 2 minutes, and the 5-minute rest finishes the job. If the center is still wet and runny after resting, give it another 20 seconds.
Q: Can I double the recipe?
Yes, mix a double batch in the same bowl, but still microwave one mug at a time. Two mugs in together cook unevenly.
Q: What if I don't have chocolate hazelnut spread?
Nutella is the usual choice, and any chocolate hazelnut spread behaves the same. A thick chocolate spread works too, but it's sweeter and less nutty.
Chocolate Hazelnut Mug Cakes – Gooey 14-Minute Dessert
Two mugs, three ingredients, two minutes in the microwave. These chocolate hazelnut mug cakes come out gooey in the middle and ready to eat warm.
Ingredients
Instructions
- 1Whisk spread and eggs — In a medium bowl, whisk 3/4 cup of the chocolate hazelnut spread with the 2 eggs until the mixture is glossy and no streaks of egg remain. This takes about a minute by hand.
- 2Fold in the flour — Add the 1/4 cup flour and fold gently with a spatula until just combined. Stop as soon as the dry flour disappears.
- 3Divide between two mugs — Spoon the batter evenly into two standard 12-ounce mugs, filling each about two-thirds of the way up. Wipe the rims clean so the batter doesn't run down the outside.
- 4Microwave one at a time — Microwave the first mug on high for 2 minutes. The cake should rise above the rim and the top should look set but still shiny. Repeat with the second mug.
- 5Rest 5 minutes — Set both mugs aside for 5 minutes. The centers firm up in that time and the mugs get cool enough to handle.
- 6Top and serve — Spoon the remaining 1/4 cup spread over the warm cakes and serve right away, while the middle is still soft.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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