Oh hi!
Here’s an easy s’mores mug cake you can make in about five minutes.
Seriously — no big deal, just quick and delicious.
I’ll admit I used to be skeptical of the whole “cake in a mug in the microwave” trend. Then one lazy night and a powerful chocolate craving changed my mind. I tried it once, then again, and then—well—maybe another time.
Is there anything I love more than s’mores? Not really. I’ll also happily claim equal devotion for guacamole, Ryan Gosling and chocolate peanut butter, but s’mores are definitely high on the list.
With just a few simple tweaks — a makeshift graham crust and a marshmallow center — I turned the idea into a truly fudgey s’mores mug cake.
Quick tip: for years I’ve made a speedy treat by melting butter, mixing in graham cracker crumbs, tossing in chocolate chips and marshmallows, and microwaving for a few seconds. I always burn the roof of my mouth because I’m impatient, but I eat it anyway.
This mug cake, though, is a billion times better — richer, fudgier and way more satisfying.
It’s a simpler, more practical spin on a smores cake in a jar, with a gooey marshmallow center and a few healthier swaps if you want them.
If you want a fast Valentine’s Day dessert, this is a great choice — or just make one to treat yourself.
5 Minute Chocolate Fudge S’mores Mug Cake
Makes 1 serving; easily 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 (or all-purpose flour)
- 2 tablespoons unsweetened cocoa powder (dark cocoa gives a deeper color)
- 1/8 teaspoon baking powder
- Pinch of salt
- 1 1/2 ounces milk chocolate (chopped or morsels)
- Marshmallow fluff, marshmallow creme or mini marshmallows
Method
Combine 3 tablespoons of the melted butter with 1 ounce of the chocolate in a small bowl and microwave for 20–30 seconds until melted and smooth. In another small bowl, mix the remaining melted butter with 2–3 tablespoons graham cracker crumbs until moistened, then press the crumbs into the bottom of your mug to form a crust.
In a separate bowl, whisk the egg, sugar and vanilla until smooth. Stir in the flour, baking powder, salt and cocoa until a thick batter forms. Stream in the melted butter and chocolate, stirring to combine. Fold in the remaining chocolate if using chips.
Spoon half the batter into the mug over the graham crust. Add a scoop of marshmallow fluff or a few marshmallows in the center, then top with the remaining batter. Microwave for about 1 minute 20 seconds to 2 minutes, depending on your microwave’s power, until the cake is set but still fudgy in the center.
Top with extra marshmallow and heat for 5–10 seconds more to melt, or briefly broil or torch the marshmallow for a toasted finish. Sprinkle with additional graham crumbs and serve warm.
Notes
If you don’t have whole wheat pastry flour, all-purpose flour works fine; avoid regular whole wheat for best texture. I’ve also substituted coconut butter for the butter — it works, though the cake can be slightly drier without a noticeable coconut flavor. Microwaves vary: mine is very powerful and I sometimes cook at 80% power. You may need 1–2 trial runs to find the perfect timing for your oven, but it’s worth the effort.
And that’s Friday for you.