Homestyle Chocolate Mug Cake

1. Bloom the cocoa. In a microwave-safe mug, add the cocoa powder and melted butter (or oil). Stir until it looks like a smooth, glossy paste. This quick “bloom” makes the chocolate flavor taste deeper, fast.
2. Add the rest of the wet ingredients. Stir in the maple syrup (or honey) and vanilla first, then add the milk and Greek yogurt. Stir until smooth. Tip: If your butter wants to clump when it hits cold yogurt, keep stirring and it will usually come together. You can also use room-temp yogurt to keep things extra smooth.
3. Add the dry stuff. Add the flour, baking powder, and salt. Stir just until combined, scraping the sides and bottom of the mug so you do not get dry pockets.
4. Fold in chocolate chips. If using, stir in most of the chocolate chips and sprinkle a few on top for melty pockets.
5. Microwave. Microwave on high for 45 seconds, then check. Continue in 10 to 15 second bursts until the edges look set and the center is slightly soft and glossy. Total time is usually 1:05 to 1:25, depending on your microwave and mug shape.
6. Rest, then eat. Let it sit for 1 minute. The steam finishes the center. Top it with yogurt, fruit, or a little nut butter and go in with a spoon while it is warm.

Texture checkpoint: If you insert a toothpick in the center, it should come out with a few moist crumbs, not clean. A clean toothpick usually means it is already overcooked and will turn dry as it cools.