Easy Microwave Chocolate Mug Cake

1. Mix the Dry Ingredients

1. Choose a microwave-safe mug with at least a 300 ml (10 oz) capacity.
2. Add the flour, sugar, cocoa powder, baking powder, and a tiny pinch of salt directly into the mug.
3. Stir thoroughly with a small fork or whisk until no dry clumps remain.

2. Combine the Wet Ingredients

1. Pour in the milk, melted butter (or oil), and vanilla extract.
2. Whisk gently with the fork until you have a smooth, glossy batter, making sure to scrape the corners and bottom of the mug.
3. Drop the chocolate chips right into the center of the batter—they will sink slightly and create a gooey molten pocket as it cooks.

3. Microwave and Serve

1. Microwave on high power (around 800W) for 60 to 70 seconds. The cake should puff up and appear dry on the top edges while remaining slightly moist in the very center.
2. Allow the mug to cool for 2 to 3 minutes before eating, as the center will be very hot. Enjoy straight from the mug with a spoon.