Mean Muggin After School Snacks

Cinnamon Roll:

Cinnamon Roll Mug Cake, recipe provided below (adapted from Kirbie's Cravings)


  • Cake:
    • 4 tbsp all purpose flour
    • 3 tsp granulated white sugar
    • 1/4 tsp baking powder
    • 1/8 tsp cinnamon
    • 1/16 tsp nutmeg
    • 3 tbsp fat free milk
    • 1/2 tbsp vegetable oil
  • Cinnamon swirl
    • 1 1/2 tbsp brown sugar
    • 1/8 tsp cinnamon
    • 1/2 tbsp butter
  • Frosting (makes enough for 2)
    • 1/2 tbsp butter
    • 1 tbsp cream cheese
    • 2 - 2 1/2 tbsp powdered sugar

Note: For this recipe, I deliberately kept it small since there's so much sugar and calories in the cinnamon swirl and frosting. But if you wanted to, you could make a giant one by doing 1 1/2 times the recipe and cook it in a really wide mug or ramekin (that holds at least 12 oz), which will make it come out looking like a giant cinnamon roll (like the one in the close-up photos and background).


  • Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine. Whisk with a small whisk until batter is smooth and no lumps remain.
  • In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until uniform. Pour into a small liquid container that has a narrow pouring spout.
  • Working quickly (you don't want the butter to cool as your swirl will become hard to pour), scoop out 3 tbsp of cake batter and set aside. Pour a swirl into the remaining batter in the mug, starting from the middle and working to the edge (like in the photos above). Pour the rest of the batter back in, making sure to cover the cinnamon swirl completely. Pour another cinnamon swirl on top. It's okay if you still have a little leftover of the cinnamon mix.
  • Cook cake in microwave for about 1 minute until cake parts are completely cooked. The butter from the cinnamon swirl might separate slightly during cooking which will cause the cinnamon swirl to be a little gooey and wet but it'll solidify and sink in as the cake cools.
  • While cake is cooking, make the frosting. In a medium bowl, add ingredients. Warm in microwave slightly, about 10 seconds. Make sure to cover bowl with paper towel before heating. Using a really good whisk, whisk until uniform and frosting thickens. Scoop frosting into a piping bag and pipe frosting onto cake. You should have enough to frost two cakes. You can save the remaining for another time.

Flourless Nutella Cake:

Three Ingredient Flourless Nutella Mug Cake, recipe provided below (adapted from Kirbie's Cravings)


  • 1/4 cup Nutella
  • 1 large egg
  • 1/2 tbsp dutch processed cocoa powder


  • Combine all ingredients in an oversized microwave-safe mug. Mix vigorously with a small whisk until batter is smooth and egg has been completely mixed in.
  • Cook in microwave for about 1 minute 10 seconds. Cake should be set but may be slightly wet on top. Let cake cool for 15 minutes before serving. Cake will condense down during this cooling process. You can replate in a smaller mug/plate/ramekin before serving. You can top with powdered sugar or chocolate syrup.

Chocolate Chip Cookie:

Chocolate Chip Cookie in a Cup, recipe provided below (adapted from Number-2)


  • 1 Tablespoon Butter
  • 1 Tablespoon Granulated White Sugar
  • 1 Tablespoon of firmly packed Dark Brown Sugar
  • 3 Drops of Vanilla Extract
  • Small Pinch of Kosher Salt
  • 1 Egg Yolk (discard the egg white or save for different recipe)
  • Scant ¼ of All Purpose Flour (slightly less than ¼ of a cup)
  • 2 heaping tablespoons of Semi Sweet Chocolate Chips


  • Start by melting your butter in the microwave. Butter should just be melted, not boiling.
  • Add sugars, vanilla and salt. Stir to combine.
  • Separate your egg and add the yolk only to your cup. Stir to combine.
  • Add flour, then stir again. Measure a scant, slightly less than full, ¼ cup of all-purpose flour.
  • Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough.
  • Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.
  • Serve warm.

Strawberry Cake:

Strawberry Mug Cake Recipe with Protein, recipe provided below (adapted from Food Faith Fitness)

Ingredients For the cake:

  • 3 Tbsp White whole wheat flour
  • 1 Tbsp Strawberry protein powder
  • 1/4 tsp Baking powder
  • Pinch of salt
  • 4 tsp Honey
  • 1/2 Tbsp Coconut oil
  • 2 tsp Vanilla Greek yogurt
  • 1 1/2 Tbsp Unsweetened Vanilla Almond milk

Topping options & ingredients:

  • Cream cheese "frosting"
    • 1 Tbsp Reduced-fat cream cheese, softened
    • 1 Tbsp Strawberry protein powder
    • 1 tsp Vanilla Greek yogurt
    • Truvia (or sweetener of choice) to taste
  • Greek yogurt "frosting:
    • 2 Tbsp Vanilla Greek yogurt
    • 2 Tbsp Strawberry protein powder
    • Truvia (or sweetener of choice) to taste


  • In a medium bowl, stir together the white whole wheat flour, protein powder, baking powder and salt. Set aside.
  • In a small, microwave safe bowl, melt the honey and coconut oil in the microwave (about 30 seconds.)
  • Make a well in the center of the dry ingredients and pour in the honey mixture, Greek yogurt and almond milk. Stir until smooth and well combined.
  • Lightly spray a mug (mine was 12 oz) with cooking spray and pour the batter in. Microwave for 1 minute and 10 seconds, watching the microwave closely to make sure that your cake isn't exploding.
  • Let cool for 1 minute and stir together topping of choice in a small bowl.
  • Top with "frosting" and DEVOUR

Chocolate Cake:

The Moistest Chocolate Mug Cake, recipe provided below (adapted from Table for Two)


  • 1/4 cup of all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • 1/4 tsp. baking powder
  • 2 tbsp. granulated sugar (you can ass 1 tbsp.more if you like it a bit sweeter)
  • 1/8 tsp. salt
  • 1/4 cup + 1 tbsp. milk
  • 2 tsp. vegetable oil
  • 1 tbsp. hazelnut chocolate spread


  • In a medium bowl, whisk together dry ingredients.
  • Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  • Pour batter into microwave-safe mug. Mine was 14-ounce mug. You want enough head space for the cake to rise without pouring over.
  • Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
  • Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
  • Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
  • Carefully remove from microwave and enjoy


  • Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.


Microwave Cheesecake Mug Cake, recipe provided below (adapted from Kirbie's Cravings)

Ingredients for the cheesecake:

  • 4 tbsp light cream cheese (you can also use cream cheese spread which actually is much easier to mix, though the final cake has looser layers)
  • 2 tbsp plain Greek yogurt (or sour cream)
  • 2 1/2 tbsp granulated sugar (less if you are using a sweetened flavored cheese spread)
  • 1 egg
  • 1/4 tsp vanilla

Ingredients for the crust:

  • 4 tbsp graham cracker crumbs (place through food processor to get fine crumbs. 4 tbsp is about 1 sheet of graham cracker)
  • 1 tbsp melted butter


  • Grease the inside of a microwave-safe mug (both interior sides and bottom). Add graham cracker crumbs and melted butter and mix until butter is incorporated. Press down with your hands so the graham cracker crumbs form a crust at bottom of mug.
  • In a small bowl, whisk egg. Then add cream cheese, yogurt, sugar and vanilla. Using a small whisk, mix until batter is smooth. If you are using cream cheese and not spread, there may remain lumps of cream cheese. If that is the case, use a bigger whisk, which should help you break up all the lumps. Pour batter into mug.
  • Cover top of mug with a paper towel or napkin and microwave for 1 minute. Mug cake should be mostly cooked except center. Pause to check on it, then microwave for another 20 seconds. Stop again, and microwave for another 20 seconds. Then microwave for one final round of 20 seconds. Cake should be completely cooked. You don't want to microwave the entire amount at once because the batter may overheat and start popping and exploding in the microwave.
  • If you have greased your mug, the cheesecake should have pulled away from the sides of the mug. Gently slide cheesecake out of the mug. I let it come out upside down onto a big spatula and then flipped it back over onto a plate. Let cool cake at room temperature for a few minutes. When cake is no longer too hot to touch, place in fridge to cool and set for at least 1 hour.

Ashley PolicastroComment