15 No-Fuss 3-Ingredient Mug Cake Recipes

Very few desserts are as easy and satisfying as a mug cake. With just 3 ingredients and a microwave, you can whip up a warm, gooey treat in minutes. Perfect for busy weeknights or when a sweet craving strikes, these 15 no-fuss recipes are about to become your new favorite comfort food. Let’s get baking!

Classic Chocolate Mug Cake

Lately, I've been all about quick desserts that don't sacrifice flavor, and this mug cake is my go-to. Perfect for those nights when you need a chocolate fix but don't want to bake a whole cake—or when you just want something warm and comforting in under five minutes. I remember the first time I tried a mug cake, I was skeptical, but now I'm a total convert.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 1 minutes

Ingredients

• 4 tbsp self-rising flour (or 4 tbsp all-purpose + 1/4 tsp baking powder + pinch salt)
• 2 tbsp unsweetened cocoa powder
• 3 tbsp milk (dairy or plant-based)
• 3 tbsp granulated sugar (adjust to taste)
• 2 tbsp vegetable oil (or melted butter)
• 1/4 tsp vanilla extract (optional but recommended)
• 2 tbsp chocolate chips (optional, for extra fudginess)

Instructions

1. In a microwave-safe mug, whisk together self-rising flour, cocoa powder, and sugar until no lumps remain—I use a fork for this.
2. Add milk, vegetable oil, and vanilla extract. Stir vigorously until smooth, scraping the bottom to incorporate any dry spots.
3. If using, fold in chocolate chips gently.
4. Microwave on high for 1 minute 30 seconds. (My microwave is 1200 watts; yours may vary. The cake is done when the top is set and slightly springy, but the center should still jiggle a bit—it will continue cooking as it cools.)
5. Let cool in the mug for 1 minute before eating—it's molten hot! Enjoy straight from the mug or spoon into a bowl.

The texture is incredibly moist and fudgy, like a cross between a brownie and a molten lava cake. I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream—the contrast is divine. Honestly, this little mug cake has saved many of my late-night cravings.

Vanilla Bean Mug Cake

Have you ever craved a warm, fluffy cake but didn't want to bake a whole batch? This Vanilla Bean Mug Cake is my go-to for a quick, single-serving dessert that’s ready in minutes. I always keep a box of vanilla cake mix handy for moments like this—it’s pure comfort in a mug.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

Main Ingredients

• 3 tbsp vanilla cake mix (from a box mix; I prefer Betty Crocker)
• 1 tbsp milk (whole milk gives best texture)
• 1 large egg (room temperature helps it rise evenly)
• 1/4 tsp vanilla bean paste (or 1/2 tsp vanilla extract; paste adds lovely specks)

Optional Topping (not included in instructions but nice!)

• Whipped cream (for serving)
• Sprinkles (for fun)

Instructions

1. In a microwave-safe mug (at least 12 oz), combine the vanilla cake mix, milk, egg, and vanilla bean paste.
2. Stir with a fork until just combined—no dry spots remain, but don’t overmix. Tip: Overmixing can make the cake tough.
3. Microwave on high for 60 seconds. Check if the cake is set: it should be puffed and spring back lightly when touched. If still wet in the center, microwave in 15-second increments. Tip: Every microwave is different; my 1200-watt takes exactly 70 seconds for perfect doneness.
4. Let the mug cake cool for 1 minute. It will deflate slightly—that’s normal. Top with whipped cream and sprinkles if desired.
5. Enjoy immediately. Tip: For extra gooeyness, stir in a tablespoon of chocolate chips before microwaving.

Go ahead and treat yourself—this mug cake is dangerously easy. The vanilla bean specks make it feel fancy, while the texture stays light and fluffy. Perfect for a solo dessert or to satisfy a sudden sweet tooth without turning on the oven.

Peanut Butter Mug Cake

Just because you're cooking for one doesn't mean you have to skip dessert. This peanut butter mug cake is my go-to when a sweet craving hits but I don't want to bake a whole cake. It's rich, nutty, and surprisingly protein-packed—ready in under two minutes.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 1 minutes

Ingredients

For the mug cake

• 3 tbsp cake mix (any flavor, I love using chocolate or vanilla)
• 2 tbsp creamy peanut butter (or crunchy for texture)
• 2 tbsp milk (dairy or plant-based, like almond or oat)
• 1 tbsp chocolate chips or chopped nuts (optional, but adds great texture)

Instructions

1. In a microwave-safe mug, combine the cake mix, peanut butter, and milk. Stir until smooth—no lumps. Tip: use a fork to break up the peanut butter easily.
2. If using, fold in chocolate chips or nuts.
3. Microwave on high for 45 seconds to 1 minute, depending on your microwave wattage. The cake should be set on top but still slightly gooey in the center. Tip: start with 45 seconds and add 10-second increments if needed.
4. Let it cool for a minute before eating—it's molten hot inside! Tip: the cake continues to cook as it rests, so don't overdo it.

Unlike a full-sized cake, this mug version is perfectly portioned and ready in a flash. The peanut butter melts into the batter, creating pockets of gooey goodness. I love topping it with a scoop of vanilla ice cream for an extra indulgent treat—because you deserve it.

Red Velvet Mug Cake

My busy weeknights usually end with a sweet craving, and this red velvet mug cake is my go-to fix. Made from a simple cake mix, it delivers that classic vibrant color and a subtle cream cheese tang—all in under two minutes.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 1 minutes

Ingredients

For the cake

• 3 tablespoons red velvet cake mix
• 1 large egg
• 1 tablespoon vegetable oil (or any neutral oil)
• 1 tablespoon water

For the cream cheese swirl

• 1 tablespoon cream cheese, softened (full-fat works best)
• 1 teaspoon powdered sugar
• 1/4 teaspoon vanilla extract

Instructions

1. In a small bowl, whisk together the cake mix, egg, oil, and water until just combined—no lumps, but don't overmix or the cake will be tough.
2. In another small bowl, mash the softened cream cheese with powdered sugar and vanilla until smooth. (Tip: If your cream cheese is cold, microwave it for 10 seconds to soften.)
3. Pour the cake batter into a microwave-safe mug (at least 12 oz capacity to avoid overflow). Drop spoonfuls of the cream cheese mixture on top, then gently swirl with a knife.
4. Microwave on high for 60–70 seconds. Start checking at 60 seconds—the cake should be set on top but still slightly moist. (Tip: Every microwave is different; if yours is powerful, try 50 seconds first.)
5. Let the mug cool for 2 minutes before digging in. (Tip: The cake continues to cook as it sits, so don't over-microwave or it'll become rubbery.)

Not only is this mug cake incredibly quick, but it also has a moist, tender crumb with a tangy cream cheese swirl that perfectly complements the red velvet flavor. For extra indulgence, top it with a scoop of vanilla ice cream or a dollop of whipped cream.

Lemon Mug Cake

A rainy afternoon had me craving something bright and zesty, and this Lemon Mug Cake was the perfect fix. It's made with simple pantry staples—lemon cake mix, an egg, and water—and comes together in minutes in the microwave. The result is a tender, tangy little cake that feels like sunshine in a cup.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

For the Mug Cake

• 3 tbsp lemon cake mix (any brand works)
• 1 large egg
• 2 tbsp water (add more if batter seems thick)

Instructions

1. In a microwave-safe mug, combine 3 tablespoons lemon cake mix and 1 large egg. Stir with a fork until no dry streaks remain.
2. Add 2 tablespoons water and mix until smooth. Tip: Scrape the sides of the mug to incorporate all the mix.
3. Microwave on high for 60 seconds. Tip: If your microwave is powerful, start with 50 seconds; the cake should spring back when lightly touched.
4. Let the mug cake cool for 1 minute before eating. It will continue to set as it rests.

Keen for an extra pop of citrus? Top with a dusting of powdered sugar or a dollop of whipped cream. The cake is soft, fluffy, and bursting with lemon flavor—perfect for a quick dessert fix.

Mocha Mug Cake

Really, who doesn't love a quick chocolate fix? This mocha mug cake is my go-to when I need a single-serving dessert that's ready in minutes. The bold coffee kick transforms a simple boxed mix into something special.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

For the Mug Cake

• 3 tablespoons chocolate cake mix (any brand works)
• 1 teaspoon instant coffee granules (adjust to taste)
• 2 tablespoons water (or milk for extra richness)

Instructions

1. In a microwave-safe mug (at least 12 oz capacity to prevent overflow), combine the chocolate cake mix and instant coffee granules. Stir with a fork until evenly mixed.
2. Add the water and stir until the batter is smooth and no dry lumps remain. Scrape the sides and bottom with a small spatula to ensure everything is incorporated.
3. Place the mug in the microwave and cook on high power for 45 seconds. Check for doneness: the cake should be puffed and set on top but still slightly moist in the center. If not done, continue microwaving in 10-second intervals (do not exceed 1 minute total to avoid a rubbery texture).
4. Let the mug cake cool in the microwave for 1 minute before removing—it will continue to set. Carefully take it out (the mug will be hot) and enjoy straight from the mug or transfer to a plate.

Once you taste that intense mocha flavor, you'll understand why it's my favorite last-minute dessert. The cake is tender and fudgy, with a perfect balance of chocolate and coffee. Top with whipped cream or a dusting of cocoa powder for an extra treat.

Matcha Mug Cake

Unexpectedly, my craving for something green-tea-inspired hit me hard, and I didn't want to fire up the oven. This matcha mug cake uses a simple vanilla cake mix shortcut, so it's ready in minutes—perfect for a cozy solo treat.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

For the Mug Cake

• 3 tablespoons vanilla cake mix (any brand works)
• 1/2 teaspoon matcha powder (culinary grade, adjust to taste)
• 2 tablespoons milk (dairy or plant-based)
• 1 teaspoon vegetable oil (or any neutral oil like canola or avocado)
• 1 teaspoon white chocolate chips (optional, for sweetness)

Instructions

1. In a microwave-safe mug (at least 12 oz capacity), whisk together the vanilla cake mix and matcha powder until no lumps remain.
2. Add the milk and vegetable oil. Stir with a small whisk or fork until the batter is smooth and fully combined.
3. If using, fold in the white chocolate chips until evenly distributed.
4. Microwave on high for 45 seconds. Check the mug cake; it should be risen and set on top but still slightly moist. If not done, microwave in 10-second increments (total time typically 45–60 seconds). Tip: Microwave wattages vary, so start with 45 seconds and adjust.
5. Let the mug cake cool in the microwave for 1 minute before handling. This allows it to set further and prevents burning your mouth. Tip: Don't overheat or it will become rubbery.

The texture is remarkably light and fluffy for a microwave cake, with a lovely earthy matcha finish that balances the sweetness. Try it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent twist.

Strawberry Mug Cake

A mug cake is my go-to when I'm craving something sweet but don't want to bake a whole cake. This strawberry version uses boxed cake mix and fresh berries for a quick treat that's ready in minutes.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

For the Mug Cake

• 4 tbsp strawberry cake mix (from a box, like Duncan Hines or Betty Crocker)
• 1 large egg
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp milk (plus more if needed to thin batter)
• 2 tbsp fresh strawberries, diced (coat in a little flour to prevent sinking)

Instructions

1. In a microwave-safe mug (about 12 oz capacity), combine 4 tbsp strawberry cake mix, 1 egg, 2 tbsp vegetable oil, and 1 tbsp milk. Stir with a fork until smooth and no lumps remain. Tip: If the batter seems too thick, add another splash of milk until it's like thick pancake batter.
2. Gently fold in 2 tbsp diced fresh strawberries. Stir just until distributed. Tip: Tossing the berries in a pinch of flour helps keep them from sinking to the bottom during cooking.
3. Microwave on high power for 60 to 90 seconds. The cake is done when it has risen and the top springs back when lightly touched. Tip: Start with 60 seconds; if still wet in the center, add 10-second bursts. Microwaves vary, so watch carefully.
4. Let the mug cake cool in the microwave for about 1 minute before removing. Tip: The mug will be very hot—use a towel or oven mitt to handle it.

Very berry and moist, this mug cake delivers a burst of strawberry flavor in every bite. Top with whipped cream or a drizzle of glaze for extra indulgence. Perfect for a quick dessert fix!

Blueberry Mug Cake

You know those days when you're craving something warm and sweet but don't want to heat up the whole kitchen? This blueberry mug cake is my go-to fix—it's made with cake mix and frozen blueberries, so it's ready in minutes.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

• 1/4 cup cake mix (yellow or vanilla work best)
• 2 tbsp frozen blueberries (no need to thaw)
• 2 tbsp water (or milk for a richer cake)

Instructions

1. In a microwave-safe mug, stir together the cake mix and water until smooth. Use a large mug to prevent overflow.
2. Gently fold in the frozen blueberries—they'll burst during cooking, so don't overmix.
3. Microwave on high for 45-60 seconds. Start with 45 seconds, then add 10 seconds if needed, as microwaves vary.
4. Let cool for 1-2 minutes before eating—the blueberries will be dangerously hot!

A spoonful of this warm, berry-packed cake is pure comfort. The blueberries burst into jammy pockets, and the cake stays perfectly tender. Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Coconut Mug Cake

V is for victory, and this coconut mug cake is a winning treat when you need a quick tropical fix. I love making this when I'm craving something sweet but don't want to bake a whole cake. It's moist, rich, and comes together in minutes.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

• 4 tbsp coconut cake mix (from a box, or homemade mix)
• 3 tbsp canned coconut milk (full-fat for best richness; shake well before using)
• 1 large egg (room temperature for easier mixing)
• 1 tbsp shredded unsweetened coconut (optional, for texture; omit if you prefer smooth)

Instructions

1. In a microwave-safe mug (12 oz capacity), whisk together the coconut cake mix, coconut milk, and egg until smooth and no lumps remain. If using, fold in shredded coconut.
2. Microwave on high power for 45 seconds. Check the center; if still wet, continue microwaving in 10-second bursts until the top is set and a toothpick inserted comes out clean. Total time is usually around 1 minute.
3. Let the mug cake cool for 2 minutes before eating (it continues to cook and set). Tip: the texture is best when slightly underdone—moist and fudgy.
4. Optional: top with a drizzle of coconut cream or a sprinkle of toasted coconut flakes for extra tropical flair.

Zesty and tropical, this mug cake is perfect with a dollop of whipped cream or a sprinkle of toasted coconut. The moist crumb and coconut flavor are incredibly satisfying for a single serving. Enjoy it warm for the best experience!

Pumpkin Mug Cake

Really, nothing beats a warm, spiced pumpkin treat on a cool autumn evening, and this mug cake delivers that cozy flavor in under five minutes. It’s my go-to when I’m craving something sweet but don’t want to bake a whole cake.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

• 3 tbsp yellow cake mix (or spice cake mix for extra flavor)
• 2 tbsp pumpkin puree (not pumpkin pie filling)
• 1 large egg (room temp for better texture)
• 1 tsp vegetable oil (or any neutral oil)
• 1/4 tsp pumpkin pie spice (or a pinch each of cinnamon, nutmeg, ginger)

Instructions

1. In a microwave-safe mug (at least 12 oz capacity), whisk together the cake mix, pumpkin puree, egg, oil, and pumpkin pie spice until smooth and no lumps remain. Don't overmix or the cake may become tough.
2. Microwave on high for 1 minute. Check for doneness: the cake should be risen and the top springy to the touch. If still wet in the center, microwave in 15-second bursts until just set. Timing varies by microwave wattage; start with 1 minute.
3. Let the mug cake cool for 1-2 minutes before eating—it will continue to set and the heat can burn your mouth. Top with whipped cream, a drizzle of caramel, or a dusting of cinnamon if desired.

A spoonful of vanilla ice cream melting into the warm cake takes it to dessert heaven. The texture is soft and tender, with just the right amount of pumpkin and cozy spices to satisfy that autumn craving instantly.

Cinnamon Roll Mug Cake

Ugh, sometimes you just need a cinnamon roll but don't have time for yeast and rising. That's when this mug cake comes to the rescue—it's gooey, swirly, and ready in minutes. Perfect for a midnight craving or a lazy morning.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 1.5 minutes

Ingredients

Cake Batter

• 4 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 3 tablespoons milk (any milk works, but whole milk gives a richer texture)
• 1 tablespoon unsalted butter, melted
• 1 large egg yolk (save the white for breakfast)
• 1/4 teaspoon vanilla extract

Cinnamon Swirl

• 1 tablespoon packed brown sugar (light or dark—dark gives a deeper molasses flavor)
• 1/2 teaspoon ground cinnamon
• 1/2 tablespoon unsalted butter, melted (for drizzling)

Instructions

1. In a microwave-safe mug (at least 12 ounces), whisk together flour, granulated sugar, baking powder, cinnamon, and salt until combined.
2. Add milk, melted butter, egg yolk, and vanilla. Stir with a fork until smooth and no lumps remain. Scrape the sides if needed.
3. In a small bowl, mix brown sugar and cinnamon for the swirl. Set aside.
4. Spoon half the batter into the mug. Sprinkle half the cinnamon-sugar mixture over the batter. Add the remaining batter, then top with the remaining cinnamon-sugar. Drizzle the extra melted butter over the top. (Tip: Use a knife to gently swirl for a marbled effect.)
5. Microwave on high for 1 minute 30 seconds. The cake should be set on top but still soft in the center—it will continue cooking as it rests. (Tip: Microwave ovens vary; start checking at 1 minute and add 15-second intervals.)
6. Let the mug cake cool for 1 minute before digging in. It's scalding hot straight out of the microwave!

Serve it straight from the mug with a dollop of cream cheese frosting or a drizzle of glaze for that classic cinnamon roll experience. The top stays slightly crispy while the inside is soft and gooey—pure comfort in a cup. Enjoy it while it's warm, maybe with a cold glass of milk!

Chocolate Mint Mug Cake

Nothing beats the combination of chocolate and mint, especially when you can whip up a single-serving cake in under 5 minutes. This Chocolate Mint Mug Cake uses boxed cake mix and mint chocolate chips for a quick, refreshing treat. Perfect for a late-night craving or a fun kitchen experiment.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

For the mug cake

• 1/4 cup chocolate cake mix (from a box, any brand works)
• 2 tablespoons mint chocolate chips (or regular chocolate chips plus 1/8 tsp mint extract)
• 3 tablespoons water (or milk for a richer cake)

Instructions

1. Choose a large microwave-safe mug (at least 12 oz capacity) to allow room for the cake to rise. Add the chocolate cake mix and mint chocolate chips; stir with a fork to combine.
2. Pour in the water and whisk until smooth, making sure to scrape the bottom and sides. Tip: if the batter seems too thick, add an extra teaspoon of water at a time until it's the consistency of thick brownie batter.
3. Microwave on high for 60 seconds. Check for doneness by gently pressing the top; it should spring back. If still wet, continue microwaving in 10-second increments. Tip: start with less time to avoid a rubbery texture, as microwave wattages vary.
4. Let the mug cake cool for 2 minutes before eating. The mint chips will be melty and slightly cool against the warm cake. Tip: for an extra refreshing touch, top with a small dollop of whipped cream (optional).

Grab a spoon and dig in while it's warm—the mint chips create pockets of cool, creamy goodness against the fudgy chocolate cake. You can also serve it with a scoop of vanilla ice cream for an indulgent dessert. It's a little mug of happiness that takes almost no effort to make.

Banana Mug Cake

Kicking off with a mug cake that’s almost too easy—and ridiculously good. I love when bananas get all spotty because that’s the perfect excuse to make this. Just mash, mix, and microwave—done in under 5 minutes!

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 2 minutes

Ingredients

For the Mug Cake

• 1 medium ripe banana, mashed (the spottier, the sweeter!)
• 1 large egg (room temperature for easier mixing)
• 1/4 cup self-rising flour (or 1/4 cup all-purpose + 1/4 tsp baking powder + pinch of salt)

Instructions

1. In a microwave-safe mug, mash the ripe banana with a fork until smooth and creamy. Tip: the riper the banana, the more natural sweetness you get.
2. Crack the egg into the mug and whisk vigorously with the banana until fully combined and slightly frothy. Whisking well adds air for a lighter texture.
3. Add the self-rising flour and stir with a fork just until no dry streaks remain. Do not overmix or the cake may turn dense.
4. Microwave on high for 1 minute 30 seconds to 2 minutes. Start checking at 1:30—the cake should be puffed and the center springy to the touch. Cooking times vary by microwave wattage.
5. Let the mug cake cool for 1 minute before eating. It will be very hot straight out of the microwave.

You’ll find this mug cake has a lovely tender crumb and a deep banana flavor from just the fruit. It’s perfect as a quick breakfast or a midnight snack—no guilt attached. Sometimes the simplest recipes really are the best.

S’mores Mug Cake

Lately, I've been craving that classic campfire s'mores flavor without actually building a fire. This single-serving S'mores Mug Cake hits all the right notes—chocolatey, gooey, and topped with toasted marshmallows—all from your microwave in under two minutes. Perfect for a late-night treat or when you need a quick dessert fix.

Serving: 1 | Prep Time: 2 minutes | Cooking Time: 1 minutes

Ingredients

For the Mug Cake

• 3 tbsp chocolate cake mix (use your favorite brand or homemade mix)
• 2 tbsp milk (any kind works; I use 2%)
• 1 tbsp vegetable oil (or any neutral oil like canola)
• 1 tbsp mini chocolate chips (semi-sweet or milk chocolate)
• 1 tbsp mini marshmallows (plus extra for topping)

For the Topping

• 1 tbsp mini marshmallows (for a gooey top)
• 1 tbsp mini chocolate chips (to sprinkle on top)
• 1 square graham cracker (about 1/4 of a full sheet, crumbled)

Instructions

1. In a microwave-safe mug (12 oz or larger), stir together the chocolate cake mix, milk, and vegetable oil until smooth and no dry lumps remain.
2. Fold in 1 tablespoon each of mini chocolate chips and mini marshmallows; the marshmallows will melt into gooey pockets, so don't worry if they're not evenly distributed.
3. Microwave on high for 40 seconds. The cake will rise and look set but slightly moist on top—be careful not to overcook, or it will dry out. (Tip: If your microwave is lower wattage, add 10 seconds at a time.)
4. Immediately after microwaving, sprinkle the remaining 1 tablespoon mini marshmallows, 1 tablespoon mini chocolate chips, and crumbled graham cracker evenly over the hot cake. The heat will soften the marshmallows and melt the chips slightly.
5. For a toasted marshmallow effect, microwave again for 10–15 seconds, just until the marshmallows puff up. Watch closely to avoid a marshmallow explosion! (Tip: If you want a browner top, use a kitchen torch instead.)
6. Let the mug cake cool for 1–2 minutes before digging in—it will be extremely hot inside. (Tip: Use a spoon to check the center; it should be soft and gooey, not liquid.)

Let the mug cake cool slightly, then enjoy it straight from the mug with a spoon. The combination of warm chocolate cake, melted marshmallows, and crunchy graham cracker bits delivers all the nostalgic campfire flavor without the smoke. Feel free to swap in white chocolate chips or add a pinch of cinnamon for a twist!

Conclusion

You’ve got a collection of quick, easy mug cakes ready to satisfy any craving. Pick your favorite flavor, whip it up in minutes, and enjoy! We’d love to hear which ones you try—leave a comment below, and don’t forget to share this roundup on Pinterest.

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