This Irish cream chocolate mug cake is rich, gooey, and EASY. Simple pantry staples are mixed together and cook for just one minute, with no egg needed. Top with hot fudge for a sinful treat!
Has anyone ever searched Pinterest for “mug cake fails”? I’m pretty sure each and every one of the results added to the reason why I’d never attempted them before. I cried from laughter the first time I saw the one where the mug cake jumped out of the mug. In my mind, making a mug cake would either destroy my microwave or result in a baked good-like thing that was so far below my expectations that I didn’t even want to go there. I like my microwave functional and my cake edible, thanks.
Obviously the best use of my time a few days before leaving on vacation (we’re headed to Nashville!) is perusing Pinterest and attempting kitchen experiments, hence this mug cake. I’m proud to report that my microwave is in mint-condition, my sweet tooth’s chocolate craving is satisfied, and my laundry basket is still overflowing. Better get on that…
But first, this St. Patty’s-inspired Irish cream chocolate mug cake. It uses a brownie mix, which makes the recipe even quicker, and an instant chocolate pudding mix to keep things moist. Espresso powder complements and enhances the chocolate, while the Irish cream liqueur adds a delicious and festive flavor. I used one-and-a-half tablespoons of Irish cream liqueur and was happy with the flavor intensity (not too strong), but if you’re a big fan of Irish cream then be my guest with a little extra glug-glug.
Technically the hot fudge is optional. Or as optional as extra chocolate goodness tends to be in your house. Around here the definition of that “optional” is “mandatory”, but you do you.
- You’ll want to use as large of a mug as you can here. I used a clear 16 oz mug so I could see the mug cake as it cooked. It’ll rise as it cooks…
- …but please don’t grease your mug! On one attempt of this chocolate mug cake with a greased mug, it rose way too quick/too much and almost jumped out of the mug. Not greasing is the way to go.
- Instead of measuring out half of an egg, I used a flax egg as a binder. This tip helps me out so much when it comes to small-batch baking. If you don’t mind having a partial egg left over, you can use half of a large egg (about 1 1/2 tablespoons) instead. Just whisk it well before measuring and adding to the recipe.
- I used the most basic (read: least expensive) store-bought brownie mix I could find. You don’t need anything fancy with how decadent this recipe is!
- 1 1/2 tbsp water
- 1 1/2 tsp ground flax seed
- 1/4 cup dry brownie mix
- 1 tbsp dry instant chocolate pudding mix
- 1 tsp espresso powder, optional
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- 2 tbsp milk (I used 2%)
- 1 tsp vegetable oil
- 1 1/2 tbsp Irish cream liqueur
- 1 tbsp semi sweet chocolate chips
- 1 tbsp hot fudge, optional
- Measure out water in a small bowl and add ground flax seed. Stir and let sit for 10 or so minutes. The mixture should thicken up and become egg-like in consistency.
- In a bowl, mix all ingredients except for hot fudge. Pour into a microwave-safe mug, taking care not to fill mug more than half-way. Microwave on full power for one minute. Remove and drizzle hot fudge over top. Serve immediately.
The photos in this post were updated March 2017.
You can also put that Irish cream to use in these Chocolate Irish Cream Marshmallows!