Chocolate Peanut Butter Mug Cake
The taste of this chocolate peanut butter mug cake recipe leans rich and comforting, giving a deep cocoa flavor supported by a warm, creamy peanut butter center.The texture stays soft and slightly fudgy, creating a smooth mouth feel that feels indulgent without being heavy. The chocolate chips melt into tiny pockets that add sweetness through the warm cake.
Equipment
- Microwave-safe mug
- Spoon or small whisk
- Measuring spoons
- Measuring cup
Ingredients
- ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter cooled slightly
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon creamy peanut butter
- 1 tablespoon mini chocolate chips
- ¼ teaspoon baking powder
- ¼ cup milk room temperature
- ¼ teaspoon vanilla extract
Instructions
- Start by putting the flour, sugar, cocoa powder, and baking powder into a mug that’s safe for the microwave. Give everything a good stir so the dry ingredients are well blended.
- Pour in the milk, the melted butter, and the vanilla. Mix until you have a smooth, even batter with no dry patches.
- Spoon the peanut butter into the middle of the batter. Leave it as a little dollop doesn’t stir it in so it melts into a soft, gooey center as it cooks.
- Scatter the mini chocolate chips over the top. Microwave the mug for roughly a minute to a minute and a half, just until the cake puffs up and the surface looks set.
- Let the mug sit for a minute so it cools slightly the center will be very hot. Eat it warm, and add extra chocolate chips or a bit more peanut butter if you want.
Notes
Notes: Microwave times vary; start with 60 seconds and add more time in short bursts if needed. Avoid overcooking or the cake may become dry. For a richer flavor, add a pinch of salt to the dry ingredients.
Nutrition Facts Of Chocolate Peanut Butter Mug Cake Recipe
Calories: 430 | Fat: 24g | Carbohydrates: 50g | Protein: 8g | Sugar: 30g | Fiber: 3g