Enjoy this 4-point WW Hot Chocolate Mug Cake when you want a fast, single-serving sweet treat. The batter includes hot cocoa mix, so the finished cake tastes like hot chocolate—comforting and nostalgic on a chilly day.
This mug cake is ideal when you don’t want to bake a full dessert. I keep it low in points by using a light butter substitute, unsweetened almond milk, and a zero-calorie sweetener. Using a no-sugar-added hot cocoa mix also helps keep the points down while still delivering that classic hot cocoa flavor.
Why You Should Try This Recipe
- Delicious: The chocolatey flavor mimics hot cocoa, and it’s especially tasty with marshmallows on top.
- Unique: The recipe uses hot cocoa mix in the batter, so you get a chocolate cake without cocoa powder.
- Easy: With only six main ingredients, you can mix and cook this in minutes for one serving.
Recipe Overview
- Serving Size: 1 mug cake
- Number of Servings: 1
- Time to Cook: 45–75 seconds in the microwave
- WW Points Per Recipe: 4 WW points per recipe
Ingredients
- 3 tbsp all-purpose flour
- 1 tbsp (≈1/4 oz) hot cocoa mix (no-sugar-added preferred)
- 2 1/4 tsp granulated sugar replacement (1:1 substitute)
- 1/8 tsp baking powder
- 3 tbsp unsweetened almond milk
- 1 1/2 tsp light butter substitute, melted
- Optional: no-sugar-added or regular marshmallows
Instructions
- In a small bowl, whisk together the dry ingredients until smooth. Fold in the almond milk and melted light butter substitute, stirring just until combined. If you like, stir in a few marshmallow pieces.
- Transfer the batter to a microwave-safe mug (or mix it directly in the mug to save dishes).
- Microwave on high for 45–75 seconds. Check at 45 seconds and, if needed, continue cooking in 8–10 second bursts until the cake is set. Avoid overcooking to prevent a gummy texture.
- Top with extra marshmallows or your preferred toppings and serve immediately.
Variations and Substitutions
- Splurge version: Swap the sugar substitute for regular granulated sugar and use regular butter if you prefer a richer cake.
- Toppings: Try chocolate syrup, whipped cream, a scoop of ice cream, or sprinkles for extra indulgence.
- Milk options: Use skim milk, oat milk, or any milk you prefer.
- Hot chocolate mix: Regular hot chocolate mix works, but it may change the WW points and nutritional values.
Tips and Tricks
- Avoid overcooking—the cake will continue to firm up after microwaving and can become dense if heated too long.
- Add marshmallows before and after microwaving if you like them partially melted; add them only after if you want them whole and chewy.
- Use a sufficiently large mug so the batter won’t spill and so the cake cooks more evenly.
Related Recipes
Weight Watchers Brownie Mug Cake
WW Banana Chocolate Chip Mug Cake
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Hot Chocolate Mug Cake
Servings: 1
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes
A quick chocolate mug cake made with hot cocoa mix and cooked in the microwave.
Ingredients
- 1 tbsp (1/4 oz) Hot cocoa mix (no-sugar-added preferred)
- 3 tbsp All-purpose flour
- 2 1/4 tsp Zero-calorie granulated sugar replacement (use 1:1)
- 1/8 tsp Baking powder
- 3 tbsp Unsweetened almond milk
- 1 1/2 tsp Light butter substitute, melted
- Optional: no-sugar-added or regular marshmallows
Instructions
-
Whisk dry ingredients until smooth, then fold in the wet ingredients. Stir in optional marshmallows if desired. Mix just until combined and transfer to a microwave-safe mug.
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Microwave 45–75 seconds. Check at 45 seconds and continue in short intervals if needed until set.
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Top with marshmallows or other toppings and serve immediately.
Notes
4 WW points per serving (approximate).
Nutrition
Serving: 117gCalories: 142kcalCarbohydrates: 25gProtein: 3.7gFat: 3.2gSodium: 205mgPotassium: 219mgFiber: 1.2gSugar: 3.6gCalcium: 256mgIron: 0.8mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dessert
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