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These Easy Chocolate Strawberry Mug Cakes are the perfect Valentine’s or date night dessert! Two soft, moist and chocolatey mug cakes made using chocolate cream cookies, topped off with fresh strawberries and drenched in melted chocolate. The result is a heavenly dessert that takes only 10 minutes to make!
The inspiration for this recipe came from the viral chocolate-covered strawberries from London’s Borough Market. They have been making their rounds on social media, but it felt like too simple of a recipe to share – like, you just melt chocolate and pour over strawberries!? But I wanted to a creative dessert inspired by them, and my easy mug cakes are so popular that it made sense to put the two together.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
WHY YOU SHOULD TRY THIS RECIPE
If the photos haven’t already convinced you, here’s some more convincing because you really should try this easy chocolate strawberry mug cake recipe:
- It is QUICK. The cakes come together in about 10 minutes including the cooking time. And we all have 10 minutes
- It is EASY. No special equipment needed, everything is made in a bowl and using the microwave
- It is the perfect serving size. This recipe makes just 2 mug cakes, which makes it the perfect date night dessert recipe
- It is DELICIOUS. Did I mention how delicious these cakes are!? Imagine the most moist, soft chocolate cake, fresh strawberries, and melted chocolate. Just an explosion of flavors and textures in your mouth
- They look so cute
PROCESS WITH PHOTOS
The full recipe is written in the recipe card below, but let’s quickly go over the process steps with photos for the visual people:
First, crush the chocolate cream cookies (e.g., Back To Nature, Oreos) in milk:
Then, add sugar and oil and whisk to combine:
Next, add all the dry ingredients and whisk to combine:
Divide the batter between 2 microwave safe mugs and microwave:
Top with chopped strawberries and melted chocolate, then enjoy!
TIPS FOR THE BEST RESULTS
Here are a few handy tips to get this recipe just right:
- Make sure to use a microwave safe mug which has at least 10-12 oz of capacity
- Sift in the dry ingredients. This will remove any lumps and make them easier to mix
- Microwave the cakes one at a time. For some reason, microwaves don’t work well if you put two objects in them. It’s best and quickest to do the cakes one by one
- Cook for the right amount of time. Cooking time for microwave cakes can vary depending on the strength of your microwave and the exact mug you use. Usually, it takes between 60-90s. You know the cake is done when it looks firm & cooked on top but is still soft to touch
- Avoid chocolate chips! Chocolate chips have stabilizers which means they don’t get runny when melted. If you want the satisfying chocolate pour, go for a chocolate bar instead
DESSERT CUPS
I have gotten some requests to link the dessert cups I used for this recipe – you can get them from Amazon by following this link! They’re very versatile and good quality.
FREQUENTLY ASKED QUESTIONS
This recipe is specifically developed and tested for a microwave, and may not work well in an oven or air fryer. Therefore, I do not recommend it.
Sure! You can use a different fruit too – raspberries and blueberries also work great with chocolate.
This can happen if you use chocolate chips, as they have stabilizers in them, or if you overheat the chocolate. Use a chopped chocolate bar, and microwave in just 10s increments, stirring slowly between each. Alternatively, you can melt the chocolate over a double boiler, which is more fool-proof. If the chocolate still feels too thick, you can add a little vegetable oil or coconut oil and stir it in.
Yes, you can use half of the provided quantities and make only 1 mug cake from this recipe.
I have many yummy mug cake recipes! Check them out:
5 Minute Red Velvet Mug Cake
Best Biscoff Mug Cake
5 Minute Carrot Mug Cake
5 Minute Chocolate Mug Cake
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Ingredients
Cakes:
- 6 tbsp whole milk
- 10 chocolate cream cookies (e.g., Back To Nature, Oreo)
- 1 tbsp vegetable oil
- 1 tbsp sugar
- ½ tsp vanilla
- 1 tbsp all purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Topping:
- 1/2 cup chopped milk chocolate
- Vegetable oil as needed
- 6 strawberries, roughly chopped
Instructions
- Add the milk and cookies to a bowl, and use a fork to crush the cookies until there are no big chunks remaining
- Add the oil, vanilla and sugar and whisk to combine
- Sift in the flour, cocoa powder, baking powder and salt, and whisk until just combined
- Divide the batter evenly between 2 microwave safe mugs (10-12oz)
- Microwave the mugs one by one for 60-90s until the cakes are done
- In the meanwhile, melt the chocolate over a double boiler (or in the microwave but heat in only 10 second increments and slowly stir between each until melted). Add vegetable oil as needed to make the chocolate runny / pourable
- Once the cakes are done, cover them with the chopped strawberries and pour over the melted chocolate. I like to eat them warm, but you can also let them cool down a bit before adding the toppings
- Serve and enjoy!
Video Tutorial
Notes
- These cakes are best eaten the same day
- You can easily halve this recipe to make a single serving
Comments
Zoha
Glad to hear that!!
Sahar Asif
Hi Zoha ,
I love your recipes. Could you please tell which chocolate you used for topping? And which vanilla essence is best? I am in London, Uk. And
Thanks
Zoha
I used chopped milk chocolate (Lindt). For vanilla, try getting your hands on vanilla bean paste (brand doesn’t matter as much)
Seema
Where are the glass cups used for the chocolate mug cakes from please.
Zoha
Just added a link to the post!