Chocolate Salted Caramel Mug Cake

Chocolate Salted Caramel Mug Cake

Prep Time: 5 minutes

Cook Time: 2 minutes 40 seconds

Yield: 1 mug cake

Add a little decadence to your life with this Chocolate Salted Caramel Mug Cake. A chocolate cake with salted caramel in the batter, drizzled with more salted caramel.


  • 2 tbsp unsalted butter
  • 40g (1.4 oz) dark chocolate, finely chopped
  • 1 tbsp milk
  • 1 medium egg
  • 2 tbsp light brown sugar
  • 3 tbsp self-raising flour, see notes
  • 2 tbsp dulce de leche
  • ¼ tsp sea salt flakes
  • (optional) pinch of sea salt flakes


  1. Spray a mug with cooking spray and set aside. You can use any mug for this but I found the dome bottomed mugs best.
  2. In another mug, add the butter and chocolate and microwave for around 10-20 seconds until melted.
  3. Add the milk and egg to the chocolate/butter mixture and beat with a fork until just combined.
  4. In yet another mug, add the dulce de leche and ¼ tsp of sea salt flakes and mix thoroughly. Set aside.
  5. Add the sugar and flour and beat again until fully incorporated and smooth.
  6. Transfer the chocolate batter mixture into the mug greased with the cooking spray and add 1 tbsp of the salted caramel on top of the chocolate batter.
  7. Cook in the microwave for 2 minutes and 40 seconds at 1000W. For microwaves with a lower power, increase cooking time to 3 minutes.
  8. Once cooked carefully invert the mug cake onto a small plate, being careful as it will be very hot, then immediately drizzle the remaining salted caramel on top - it will melt a little and drizzle down the sides.
  9. (Optional) Top with another pinch of sea salt flakes.


  • If you do not have any self-raising (self-rising) flour, substitute with plain (all-purpose) flour and add a scant ¼ tsp baking powder.
  • No dulce de leche? No problem. Any thick caramel can be used in this recipe.
  • Extra hungry mouths? This recipe can be easily doubled or more to suit your needs.

Mug Cakes by Mima Sinclair