Indulge in the irresistible combination of chocolate and peanut butter with this Chocolate Peanut Butter Mug Cake recipe. This quick and easy single-serving dessert is perfect for satisfying your sweet tooth in minutes. Prepare to dive into the mouthwatering world of chocolate and peanut butter right at home!
Why You Should Make This Mug Cake Recipe
- Quick: All together, this recipe is ready to eat in just about 2 minutes!
- Single Serve: I love that this makes just enough for one. Perfect for my late night sweet cravings, teens that are in need of a sugar fix, or even as a treat to take to loved ones.
- Easy to Customize: Like many of my mug recipes, this one is super simple to customize to your tastes! I’ll go into more detail further into the post.
It’s no secret that my teen has a bit of a sweet tooth. He’s always searching for quick treats, like my marshmallow fruit dip or no bake Oreo cheesecake, that will give him his sugar fix. And I’m always more than happy to help supply him with the easiest and BEST options.
This chocolate peanut butter mug cake has the most tender crumb and the perfect balance of chocolate and peanut butter. It’s easy enough that he can make it on his own and gives the same great flavor of an oven baked cake! It’s like a Reeses combined with the most light and fluffy chocolate cake. Tested dozens of times by both myself and the 14 year old. All I can say is be prepared to fall in LOVE with this easy dessert.
Chocolate Peanut Butter Mug Cake Ingredients
Here’s the skinny on this recipe. It’s literally my chocolate mug cake recipe, but with the slight twist of added peanut butter.
- Flour: I use all-purpose flour for this recipe. I have yet to try other varieties, so if you do please let us know how it works out in the comments below.
- Baking Powder: Always double check the expiration date of your leavening agents. Fresh is best when it comes to giving your cake lift. Especially when microwaving.
- Sugar: Just a touch of granulated sugar gives this cake all of the sweetness you’ll ever need.
- Cocoa: Tested with both regular cocoa powder as well as Dutch processed cocoa. Both work well and can be interchanged as needed.
- Milk: Use dairy milk. I tested this with several different varieties and couldn’t get this to bake with dairy free versions.
- Oil: Tested with vegetable oil, avocado oil and coconut oil with great success.
- Vanilla: A touch of vanilla extract helps to blend and enhance both the chocolate and peanut butter flavor.
- Chocolate Chips: A sweet surprise that is optional, but a delicious addition.
- Peanut Butter: We found that a creamy pb worked best to give you that delicious melted peanut butter center to the cake.
How To Make A Chocolate Peanut Butter Mug Cake
- PREP: Mist a large mug with cooking spray and set aside.
- MIX: Combine the flour, sugar, and cocoa powder into the mug and whisk to combine. Add in the milk, oil, and vanilla. Stir and scrape the sides of the cup until the batter is mixed thoroughly. Stir in the chocolate chips.
- PEANUT BUTTER: Plop a spoonful of peanut butter directly on top of the chocolate cake batter. No need to mix.
- HEAT: Microwave for 1 minute. Remove and check with a toothpick. You may even be able to tell from looking at the center of the cake. Microwave up to 45 additional seconds, or until just done.
- ENJOY: Serve immediately as is or with a drizzle of peanut butter or chocolate frosting. .
- Mug: This recipe doesn’t need anything fancy, you can actually use almost any mug. But I really love this mug set (affiliate).
- Mini Whisk: Mixing the batter fully is key to a good cake. I love these mini whisks (affiliate). I also use them for hot chocolate, carnation, and even whipping eggs for scrambles.
- Baking Spray: You can use cooking spray, like avocado or Pam, but we prefer a baking spray (affiliate). They leave little to no flavor and let the cake flavor shine.
When it comes to choosing peanut butter for a mug cake recipe, it’s largely a matter of personal preference. However, creamy peanut butter tends to work better in most mug cake recipes because it blends more smoothly into the batter. It helps create a moist and tender texture.
Yes, you can definitely bake a chocolate peanut butter mug cake in the oven instead of the microwave. The process will be slightly different, but it can be done. Here’s a general outline of how you can adapt a mug cake recipe for baking in the oven:
Preheat your oven to the temperature specified in the recipe, usually around 350°F (175°C).
Prepare the mug cake batter according to the recipe instructions. Mix all the ingredients together until well combined.
Instead of pouring the batter into a mug, transfer it to a small oven-safe ramekin or a silicone baking mold. Make sure to grease the ramekin or mold beforehand to prevent sticking.
Place the filled ramekin or mold onto a baking sheet to catch any potential spills or overflow.
Bake the mug cake in the preheated oven for the time indicated in the recipe, typically around 15-20 minutes. Keep a close eye on it and start checking for doneness around the 15-minute mark. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, carefully remove the ramekin or mold from the oven. Let the cake cool for a few minutes before serving.
Remember that baking times may vary depending on the size and material of the ramekin or mold you use, so it’s essential to monitor the cake as it bakes. Enjoy your chocolate peanut butter mug cake!
Yes. Leftovers should be kept in an airtight container until ready to enjoy. Eat within 2 to 3 days.
Chocolate Peanut Butter Mug Cake Recipe
- 1/4 cup all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1/4 cup milk
- 2 tablespoons oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons chocolate chips
- 1 tablespoon peanut butter
- Mist a large mug with cooking spray and set aside.
- Combine the flour, sugar, and cocoa powder into the mug and whisk to combine. Add in the milk, oil, and vanilla. Stir and scrape the sides of the cup until the batter is mixed thoroughly. Stir in the chocolate chips.
- Plop a spoonful of peanut butter directly on top of the chocolate cake batter. No need to mix.
- Microwave for 1 minute. Remove and check with a toothpick. You may even be able to tell from looking at the center of the cake. Microwave up to 45 additional seconds, or until just done.
- Serve immediately as is or with a drizzle of peanut butter or chocolate frosting.