Desserts Recipe

Mix dry ingredients

In a microwave-safe 12-16 oz mug, whisk together 4 tbsp all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and a pinch of salt until evenly combined.

Add wet ingredients

Stir in 3 tbsp milk, 1 tbsp vegetable oil, and 1 tsp vanilla extract until batter is smooth and no dry streaks remain. Scrape down sides of the mug with a spoon.

Fold in chocolate chips

Stir 2 tbsp mini chocolate chips into the batter, reserving a few to sprinkle on top if desired.

Microwave cook

Microwave on high for 60-90 seconds depending on your microwave's power (start with 60 seconds). The cake should rise and be set at the top but still moist. Avoid overcooking — it will continue to set for a minute after microwaving.

Optional finish

Top immediately with 1 tsp butter so it melts into the warm cake, or let cool 2 minutes before adding toppings. Serve straight from the mug.

Combine 1/4 cup frozen mixed berries, 1 tsp sugar, and 1 tsp lemon juice in a small microwave-safe bowl. Microwave on high for 30-45 seconds until berries are thawed and syrupy. Stir and mash slightly. Spoon over the mug cake while warm.