This decadent Chocolate Peanut Butter Mug Cake tastes just like a slice of chocolate cake, but it takes so much less work to make and is ready in 5 minutes. Just whisk the ingredients together, pop it in the microwave, and enjoy that rich chocolate-y goodness!
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Why You’ll Love This Rich Chocolate Peanut Butter Mug Cake
So why should you make this easy little treat? Here are just five reasons you’ll love it!
- Quick: If you’re like me, you love a slice of cake for a treat or snack – but you don’t always have time for making, you know, a whole cake. With this recipe, you can have your cake and eat it too, in just 5 minutes!
- Individual: This is also great if you don’t want to have a whole big cake sitting around. An individual portion with practically no effort? Sign me up.
- Sweet and Salty: The combination of rich, sweet chocolate and creamy, salty peanut butter is just irresistible! Add a little whipped cream or a scoop of ice cream on top and it’s pure decadence!
- Ultra Easy: Stir, microwave, and eat! Seriously, this recipe couldn’t get any easier! It also uses kitchen staple ingredients that you likely already have on hand.
- Perfect Texture: Unlike all those other mug cakes you have made, this one has the texture of a real cake, not a sponge!
(Need more mug cake recipes? Totally understand. This Caramel Macchiato Mug Cake is amazing, I also really love this Red Velvet Mug Cake, and this Easy Pumpkin Mug Cake, perfect for fall.)
Recipe Ingredients
Just a few simple ingredients that you probably already have in your kitchen! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.
- Flour: All-purpose flour is the basis of this easy mug cake.
- Sugar: Regular granulated sugar is fine, or you could use brown sugar.
- Cocoa Powder: Infuses rich chocolate flavor into the cake, giving it that indulgent taste.
- Baking Powder: Helps the cake rise and become fluffy. Don’t use baking soda.
- Salt: Just a pinch enhances the chocolate and peanut butter taste.
- Milk: Adds moisture to the cake batter, ensuring it stays tender and soft as it cooks. I highly recommend using whole milk, because the higher fat content will create a better cake.
- Oil: Vegetable oil, or another neutral oil. Oil keeps the cake moist but not heavy. You can also use melted butter in it’s place, but the cake will be just a little dryer.
- Peanut Butter: Adds a creamy, nutty richness to the cake. You can use chunky or creamy peanut butter. You can also sub it for any other nut butter you enjoy, like almond butter.
How to Make Chocolate Peanut Butter Mug Cake
This easy recipe is so simple, you practically don’t need any instructions. It’s as simple as mix and microwave!
- Mix the Dry Ingredients: In a large mug, use a small whisk or a fork to mix the dry ingredients (flour, sugar, cocoa powder, baking powder, and salt).
- Add the Wet Ingredients: Add the milk, vegetable oil, and peanut butter. Stir until smooth.
- Microwave: 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!
Why Do Mug Cakes Never Work?
For me, the main problem with most of the mug cake recipes I’ve tried boils down to one thing: texture. It’s not too hard to get a cake that’s sweet enough, or moist enough, or flavorful enough. The problem is getting it light and fluffy.
It took me a long time to figure out how to get rid of the bad, spongy texture of most mug cakes. The “lightbulb moment” came when my friend, Erin, posted a recipe she came up with for banana nutella microwave brownie. I noticed that it didn’t contain any eggs, and that just made sense to me. So I tried making mug cakes without egg as well, and voila! The texture problem was fixed!
What Is a Good Substitute for Milk in a Mug Cake?
Okay, so a lot of mug cakes call for a little bit of milk, including this one. But if you don’t have milk on hand, or just need a dairy-free recipe, you can totally substitute. Any non-dairy milk substitute, or even just water, will work. You can use unsweetened brewed coffee, to help deepen the flavor of the chocolate and make it almost like a mocha cake.
Recipe Tips and Variations
I’ve already talked about my egg-less mug cake discovery, but I also have a few more tips to share. Read on, and enjoy!
- Use a Big Mug: Make sure you use a roomy mug so that the batter doesn’t overflow.
- Stir Well: You don’t want to end up with dry bits of flour or baking powder in your cake, so be sure to stir the batter really well. A mini whisk makes this super easy, but a fork will also work.
- Mix-Ins: 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.
- Toppings: Feel free to add a scoop of ice cream, powdered sugar, or even some chocolate frosting to this cake when it’s done. Or add a dollop of whipped cream and a peanut butter drizzle, like you see here in the photos!
Storing Leftover Mug Cake
I can’t imagine you will have leftovers! But just in case, yes you can store a leftover chocolate peanut butter mug cake! Allow it to cool completely, then cover it with plastic wrap (or scoop it out and transfer it to an airtight container). Refrigerate for up to 1-2 days.
If you’d like to reheat it, just place it in the microwave for a few seconds! Be careful not to overcook it, or it might get tough or dry.
More Chocolate Peanut Butter Treats
- No Bake Chocolate Peanut Butter Bars
- Peanut Butter Blossoms
- Chocolate Peanut Butter Pretzel Trifle
- Reese’s Peanut Butter Pie
- Giant Peanut Butter Chocolate Chip Cookies
- Chocolate Peanut Butter Cake
- Peanut Butter Pretzel Crockpot Candy
Chocolate Peanut Butter Mug Cake
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ tablespoons cocoa powder
- ¼ teaspoon baking powder
- pinch of salt
- 3 tablespoons whole milk
- 1 ½ tablespoons vegetable oil
- 1 tablespoon peanut butter
Instructions
- 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!
Notes
Nutrition
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