Easter Mug Cake

A chocolate mug cake topped with melting peanut butter and chocolate, served in a floral mug on a textured surface with foil-wrapped chocolate eggs nearby.

This Easter Egg Mug Cake is rich, chocolatey, and stuffed with gooey Reese’s Eggs. Made in minutes, it’s the perfect way to use up leftover Easter candy!

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Prep Time 3

Cook Time 2

Total Time 5

Course Dessert

Cuisine Egg Free

Servings serving

Calories 374 kcal

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Ingredients

4 tablespoons all purpose flour
2 teaspoons sugar
1 tablespoon cocoa powder
1/4 teaspoon baking powder
3 tablespoons milk
1 tablespoon vegetable oil
1/4 teaspoon vanilla extract
2 Reese's eggs

Instructions

In a microwave-safe mug, whisk together the flour, sugar, cocoa powder, and baking powder.
Stir in the milk, oil, and vanilla extract until you get a smooth batter.
Gently press the Reese’s halves into the center of the batter.
Cook on high for 60–90 seconds. Start with 60 seconds and check—it should be set on top but still slightly gooey inside
Let it sit for 1–2 minutes (it’ll be hot!), then dig in with a spoon

Notes

Makes 1 serving.

Use any leftover Easter candy.

Nutrition

Serving: 1servingCalories: 374kcalCarbohydrates: 44gProtein: 7gFat: 20gFiber: 3gNet Carbs: 41g

The information shown is an estimate provided by an online nutrition calculator.