Chocolate-Hazelnut Mug Cake with Espresso Drizzle
A quick and moist chocolate mug cake enriched with hazelnut flour and topped with an intense espresso chocolate drizzle for an indulgent treat. This american-inspired desserts ready in about 7 minutes layers hazelnut flour, unsweetened cocoa powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 1, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 tbsp hazelnut flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 3 tbsp granulated sugar
- 3 tbsp whole milk milk
- 2 tbsp vegetable oil
- 1/4 tsp vanilla extract
- 2 tbsp semisweet chocolate chips
- 1 tbsp strong brewed, cooled espresso
Instructions
- Step 1: In a large microwave-safe mug, whisk together 4 tbsp hazelnut flour, 2 tbsp unsweetened cocoa powder, 1/4 tsp baking powder, and 3 tbsp granulated sugar until well combined.
- Step 2: Add 3 tbsp whole milk, 2 tbsp vegetable oil, and 1/4 tsp vanilla extract to the dry ingredients and mix thoroughly until smooth.
- Step 3: Stir in 2 tbsp semisweet chocolate chips evenly throughout the batter.
- Step 4: Microwave on high for 90 seconds until the cake has risen and is set but still moist — avoid overcooking to keep it tender.
- Step 5: In a small bowl, mix 1 tbsp cooled strong brewed espresso with 1 tbsp melted chocolate chips (optional) and drizzle over the warm cake before enjoying.
Frequently asked questions
How long does Chocolate-Hazelnut Mug Cake with Espresso Drizzle take to make?
Total time is about 7 minutes (5 min prep + 2 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate-Hazelnut Mug Cake with Espresso Drizzle?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate-Hazelnut Mug Cake with Espresso Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate-Hazelnut Mug Cake with Espresso Drizzle for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chocolate-Hazelnut Mug Cake with Espresso Drizzle?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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