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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Table of Contents
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 luscious Red Velvet Mug Cake is perfectly moist and this Easy Pumpkin Mug Cake is 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
- 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
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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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70 seconds was too long for my microwave. As others stated, it ended up dry. If I make it again, I’ll reduce the time about 25%. I did add a bit of vanilla.
It is so good. Definitely using it again.
I’ve never made nor seen a mug cake recipe with an egg in it. That’s absurd.
While the texture of this eggless recipe was a pass (and the same as other recipes I’ve tried), it tasted like crap. It was not sweet at all, not chocolatey and not peanut butter-y in the least. Just make a real cake and exercise some self control, folks.
Agreed! So bitter and it stayed the same texture as when I mixed it, even after four minutes of microwaving in 30 second intervals. So weird. Maybe it was the age of my cocoa, but I’d at least double the sugar next time!
Pretty bad, too dry
Sub 1/2 the sugar for brown, ditch the cocoa and it tastes exactly like a classic PB cookie.
K so i loved this recipe i reccomend it
I am obsessed with this! I replace the oil with melted butter and add a teaspoon or two of applesauce for moisture plus a tablespoon more of peanut butter! This is my addiction
Well that was yummy! I’m so glad there isn’t a whole pan full waiting for me!
Now I need a single serving sticky bun and all my cravings can be satisfied.
You cracked the mug-cake code! I too tried one years ago with the egg in it. it was gross- eggy, spongy, and stuck so bad! I had to soak it forever to clean it. Until now I tried yours and bam! It was great except I didn’t believe it was ready at 1 min 10 sec, and I gave it an extra 20 seconds. Big mistake, it was a little too dry. But pretty close to perfect! Next time I will follow your recipe exactly.
U must have done something wrong. I’ve made this mug cake over 100 times and it’s never turned out anything but yummy! Gooey, warm and delicious!
love this recipe it’s all i use 😉
I just tried the peanut butter/ chocolate mug cake. It was very good. I added a scoop of ice cream. I will be making this again. No worry about a big cake going old. Just enough cake for little dessert treat.
Can I use something instead of milk?
You can use another type of milk if you are avoiding dairy. Like coconut milk or almond milk.
In a word, AMAZING. I have found that in my generously-sized coffee mugs, this cake rises & stays pretty – doesn’t deflate a bit. Silky crumb. SO yum.
On a whim, I once subbed unsweetened natural strength lemon powder in for the cocoa and raspberry jam swirled in for the peanut butter… Lol-do NOT do that! Not a good idea. Not at all
This was one of the best mug recipients I’ve tried! It cooked perfectly and was deliciousness thank you!
Only discovered your recipe recently but I make it all the time and it is DELICIOUS, thanks for making my evenings so tasty xx
I tried this cake as I was looking for a quick snack. It tasted great.
SO GOOD. The best mug cake I’ve ever had.
I have made this MULTIPLE times. It is heaven in a mug. If you are craving cake this will not disappoint.
Just tried this recipe and it’s ABSOLUTELY DELICIOUS! Will perhaps make it again this evening for dessert for the other half, to see what he thinks..
I have never made a mug cake before – but the idea of chocolate/ peanut butter and 1 min 10 secs was too good to resist. I could not believe it. So easy to make and absolutely delicious. I’ll be surprising my grandchildren with these excellent recipes. Thank you !