2-Ingredient Cottage Cheese Chocolate Mug Cake

Short, Catchy Intro

So you’re craving something chocolatey but you’re also not trying to commit to a whole relationship with your oven, huh? Same. This mug cake is the lazy-genius dessert you make when you want “warm, gooey, chocolate comfort” in minutes… with basically zero dishes and zero life decisions.

And yes—this is a 2-ingredient situation. No flour parade. No 17 bowls. No “let it rest for 3 hours” nonsense. Just you, a mug, a microwave, and a chocolate craving that refuses to be ignored.

Why This Recipe is Awesome

First of all, it’s fast. Like, “I can’t believe I used to wait for brownies to bake” fast. Second, it’s made with cottage cheese, which sounds suspicious… until you taste it and realize it turns into a creamy, protein-y chocolate base that feels way fancier than it has any right to.

Also: it’s single-serve. Meaning you don’t have to share, and you don’t have to explain yourself to anyone. It’s your mug. Your rules.

• 2 ingredients (plus optional extras if you feel fancy)
• Done in minutes
• High-protein dessert vibes
• No oven, no mess, no drama

Ingredients You’ll Need

• Cottage cheese (1/2 cup) — yes, really. Use small curd if you can, but any works.
• Chocolate protein powder (2–3 tbsp) — this is the “chocolate” AND the sweetener, so choose one you actually like.

Optional add-ins (not required, but very much encouraged):

• 1 tsp cocoa powder (for deeper chocolate flavor)
• 1–2 tsp maple syrup or honey (if your protein powder isn’t sweet enough)
• 1/4 tsp baking powder (for a fluffier, cakier vibe)
• Chocolate chips (because obviously)
• Pinch of salt (makes chocolate taste more chocolatey—science)

Step-by-Step Instructions

1. Blend the base. Add the cottage cheese and chocolate protein powder to a blender (or use an immersion blender in a tall cup). Blend until smooth. You want it creamy—no cottage-cheese “chunks” trying to ruin the mood.
2. Pour into a mug. Use a microwave-safe mug. Pour the mixture in and tap the mug on the counter once or twice to settle it. (This is the part where you feel like a fancy pastry chef. Enjoy it.)
3. Microwave. Microwave on HIGH for 45–75 seconds, depending on your microwave. Start with 45 seconds, then check. The center should look set but still slightly soft—like a brownie that’s living its best life.
4. Rest (yes, really). Let it sit for 1 minute. It finishes cooking and thickens up. Also, it won’t melt your face off when you take that first bite. Win-win.
5. Top it and attack. Add whipped cream, berries, chocolate chips, or a spoonful of peanut butter. Or don’t. Grab a spoon and go to town.

Pro tip: If you want a gooey center, microwave less. If you want more “cake,” microwave a bit longer. Do not blast it for two minutes unless you enjoy rubbery sadness.

Common Mistakes to Avoid

• Skipping the blending. If you don’t blend, you’ll get a weird texture. Not “rustic.” Not “artisan.” Just weird.
• Overcooking it. The microwave turns from “perfect” to “why is this a sponge?” in seconds. Start low and increase in short bursts.
• Using a protein powder you hate. FYI: the flavor matters. If your protein powder tastes like dusty chocolate regret, your mug cake will too.
• Using a tiny mug. This can puff up. Give it space unless you want to clean chocolate lava off your microwave plate.
• Expecting it to taste exactly like bakery cake. It’s a microwave mug cake with cottage cheese. It’s amazing for what it is—but it’s not a $9 restaurant dessert. Relax.

Alternatives & Substitutions

Because sometimes you’re missing stuff, or you just like experimenting like a chaotic kitchen wizard.

• No chocolate protein powder? Use cocoa powder + sweetener instead: add 1–2 tbsp cocoa and sweeten with honey/maple syrup/sugar to taste. Texture may be slightly softer, but IMO it still slaps.
• Want it sweeter? Add 1–2 tsp maple syrup, honey, or a zero-cal sweetener. Taste the batter first—because you’re the boss here.
• Want it fluffier? Add 1/4 tsp baking powder. It lifts a bit more and feels cakier.
• Want it richer? Stir in 1 tsp peanut butter or a few chocolate chips before microwaving. You’ll get pockets of molten goodness.
• Dairy-free? This one’s tricky because cottage cheese is… very dairy. You can try a thick plant-based “cottage-style” alternative if you find one, but results vary.

2-Ingredient Cottage Cheese Chocolate Mug Cake

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This 2-Ingredient Cottage Cheese Chocolate Mug Cake is a quick high-protein dessert made in minutes. Creamy, rich, and perfect for single-serve chocolate cravings with minimal effort.

• Author: Haruki Sakamoto
• Prep Time: 2 minutes
• Cook Time: 1 minute
• Total Time: 3 minutes
• Yield: 1 mug cake
• Category: Dessert
• Method: Microwave
• Cuisine: American

Ingredients

1/2 cup cottage cheese

2–3 tbsp chocolate protein powder

Optional: 1 tsp cocoa powder

Optional: 1–2 tsp maple syrup or honey

Optional: 1/4 tsp baking powder

Optional: chocolate chips

Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. Blend cottage cheese and chocolate protein powder until smooth.

2. Pour mixture into a microwave-safe mug.

3. Microwave 45–75 seconds until set but soft in the center.

4. Let rest 1 minute to finish cooking.

5. Add toppings and serve immediately.

Notes

Do not overcook or texture becomes rubbery.

Blend well for smooth texture.

Cooking time varies by microwave.

For gooey center cook less.

Add baking powder for fluffier texture.

FAQ (Frequently Asked Questions)

• Can I make this without a blender? You can try mashing really well with a fork, but it won’t be as smooth. If texture doesn’t bother you, go for it. If you’re picky, blend it.
• Why does my mug cake taste bland? Your protein powder might be weak on flavor, or you need a pinch of salt. Salt makes chocolate pop. Don’t skip it if your cocoa vibes feel sad.
• How do I know when it’s done? The edges should look set, and the center should be just slightly soft. If it still looks like liquid batter, give it 10–15 more seconds.
• Can I bake it instead of microwaving? Sure. Pour into an oven-safe ramekin and bake around 350°F / 175°C for 10–14 minutes. It’s slower, but the texture can feel more “real cake.”
• Can I prep it ahead of time? You can blend the mixture and store it in the fridge for up to 24 hours. Then microwave when you’re ready. Fresh and lazy—love that.
• Will this work with low-fat cottage cheese? Yep. Full-fat tastes richer, but low-fat works fine. Just expect a slightly less creamy result.
• Can I double it? Yes, but use a bigger mug or a bowl. Microwave time will increase—go in short bursts so you don’t accidentally create a chocolate brick.

Final Thoughts

This 2-ingredient cottage cheese chocolate mug cake is basically the answer to: “I want dessert now, but I also want to feel like I made a smart choice.” It’s quick, cozy, and hits that warm chocolate craving without turning your kitchen into a disaster zone.

So yeah—make it tonight. Add chocolate chips if you’re feeling wild. Top it with whipped cream if you’re feeling fancy. And if someone asks what’s in it… you can say “protein” and walk away confidently like a mysterious dessert genius. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!