Lately, I’ve been really into mug cakes. For one, I have a major sweet tooth so it’s a rare occasion when I’m not craving sugary carbs. But especially with the shelter-in-place orders here in San Francisco, most of my favorite bakeries have shuttered their doors. Baking a dozen muffins is also not logical, since I can’t share them with my neighboring friends. So I’ve had to experiment with single serving mug cakes and this is my best recipe yet!
This mug cake surpassed all my expectations. It was moist, fluffy, fudgy, not overly sweet, and the perfect ratio of chocolate to peanut butter. I couldn’t believe this only took 5 minutes to make, and in the microwave too. This recipe does not call for eggs, so it can easily be vegan if you use plant-based milk. The textures and tastes were on par with the muffins I make, or possibly even better! If you give this recipe a try, let me know what you think in the comments below!
Chocolate Peanut Butter Mug Cake
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Yield: 1 mug cake
You will be shocked that you made this fudgy mug cake in 5 minutes, in the microwave, while you scarf it all down.
Ingredients
- 4 tbsp flour
- 3 tbsp sugar
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1 Reese’s peanut butter cup **
- 5 tbsp milk *
- 1 tbsp oil
- 1/2 tsp vanilla
- 1 tbsp peanut butter
Instructions
- Combine dry ingredients (flour, sugar, cocoa powder, baking powder) in a mug.
- Mix in the milk, oil, and vanilla until smooth.
- Drop in the peanut butter and give the batter a quick stir.
- Microwave for 1 minute. In the meantime, chop up the Reese’s peanut butter cup into small pieces.
- After 1 minute, press the chocolate pieces into the mug cake and microwave for another 20-30 seconds.
- Enjoy while warm!
Notes
* regular milk, plant-based milk, or water works
** optional, adds a touch of sweetness to the cake
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