I’ve looked at mug cake recipes before and have read some horror stories about how they come out soggy and undercooked–not like REAL cakes at all. However, then I stumbled upon this little number from The Novice Chef: Chocolate Peanut Butter Mug Cake! In her blog post, she describes how delicious this cake was–and the secret was NO EGG. Interesting…
The recipe looked simple enough, and I had all the ingredients on hand… so I figured, why not give it a try? And besides, I was getting tired of snacking on chocolate, and I like peanut butter. 😀
I dunno why her photo looked like a hot mess–perhaps her mug was too small, and the cake overfloweth–but mine puffed up beautifully in my mug with no problems. The cake was a cinch to put together, and it came out light and fluffy with bits of peanuts from the crunchy peanut butter. Surprisingly not too sweet, either.
What an awesome way to end the weekend–yummy Chocolate Peanut Butter Mug Cake while listening to the Best of Placebo to prep for the concert tomorrow night. 🙂
Now I’m inspired to try more mug cakes in the future when I get another sweet tooth craving… which is practically like every day, muahaha… 😉 But here we go… dessert for one, voilà! 😀
Chocolate Peanut Butter Mug Cake
Yield: 1 mug cake
Recipe note: Sometimes I like to stir in mini marshmallows or some chopped walnuts to add a little something different! Add both and it’s like a Rocky Road Mug Cake!
- 3 tablespoons flour
- 2 tablespoons sugar
- 1 1/2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- pinch of salt
- 3 tablespoons milk
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon peanut butter
- In a large mug, whisk (with a small whisk or large fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter. Whisk until smooth.
- Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise a lot and then deflate. I know it’s strange, but trust me it’s delicious! Serve immediately!