Hi Bold Bakers! This holiday season, I’m very excited to share my Big & Bold Chocolate recipes that I know you’ll love. And because I know you love my mug cakes, I thought what better time to indulge in some over-the-top Chocolate Mug Cake recipes than Christmas. These are some of the best mug cake recipe I have ever made including Molten Lava Cake, White Chocolate & Raspberry, and Chocolate & Peanut Butter Mug Cakes. Already have an account?
I consider myself a mug cake connoisseur because I’ve made over 30 varieties, including cookies, breakfasts and cheesecakes. And from what you Bold Bakers tell me, you’ve had great success with them. When it comes to Chocolate, I am no stranger. We have become well acquainted over the years. My favorite would have to be bittersweet chocolate recipes. We are going to kick this off with something that your probably you didn’t know you could make in the microwave, and it’s gluten free: it’s the much-requested Molten Lava Cake. Whether you are entertaining others or just treating yourself, everyone deserves a mug full of chocolate love!
Molten Lava Mug Cake
Molten Lava Mug Cake is smooth, velvety and insanely good. This quite possibly could be one of my best Mug Cakes to date.
White Chocolate & Raspberry Mug Cake (Egg Free)
This White Chocolate & Raspberry mug cake is a well-balanced marriage of both sweet and fruity.
Chocolate & Peanut Butter Mug Cake (Vegan)
The Chocolate & Peanut Butter Mug Cake is gluten-free, dairy free, and vegan. I am crazy for these two flavors right now. It’s a harmonious blend of sweet chocolate and salty peanut butter.
And while Mug Cakes make great single-serving treats, they can also be perfect desserts for dinner parties and holiday events. So in addition to a Mug Cake for one, I’ve included recipes below for 6 servings so you can impress your family and friends with these simple, decadent desserts.
Thanks to Ghirardelli for helping me bring you these over-the-top Chocolate Mug Cakes. For more of my exclusive chocolate recipes, go to Ghirardelli.com!
Δ
Δ
I only had PB2 so I used that instead of peanut butter along with a combination of almond and coconut flour and it came out beautifully.
I’ve realised that due to the density of these flours, I don’t actually have to eat the mug cakes straight away and even when they are cold they still have a good texture.
Thanks again.
Meet Gemma
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
