There comes a time in every girl’s life when she needs a chocolate mug cake.
Perhaps it’s one of those days where you just want to curl up on the couch all day and watch bad Lifetime movies about stolen babies (ladies, you know what I’m talking about).
Or maybe you just ran four miles for the first time in your entire life and unless you counteract it immediately with a dessert, the universe will be thrown out of balance and implode, and the entire 2012 apocalypse will be all your fault.
Or maybe it’s your birthday and everyone forgot so there was no cake. Okay, sorry, that last one was kind of depressing. Anyway, my point is, sometimes you just need a bite of cake to make things right. Just a bite.
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Love peanut butter and chocolate? Check out my No-Bake Pretzel Peanut Butter Bars or Peanut Butter Fluff Cups.
What Makes This Mug Cake The Best?
I was never a fan of mug cakes because all of the versions I’ve tried have turned out rubbery and just not at all delightful. Until I found this recipe, which for me is the one. This is why I like it:
- It’s not overly sweet. (If you want it sweeter, add more sugar or some chocolate chips.)
- It’s small. Other recipes I’ve tried have just been too big and they make me feel like I just over indulged. This one is just a few, rich, delightful bites.
- There is no egg. I find that eggs make mug cakes rubbery or spongey and they also mean that you can’t scale the recipe in size. If you want a small cake, you can’t just split an egg in half, right?
- There are a lot of variations. Add chocolate chips, use nutella, jam, or caramel sauce in place of the peanut butter, vegan-ize it by using soy milk in place of cow’s milk… lots of options.
Don’t be tempted to leave out the peanut butter (or jam, or whatever you drop in the center) because it helps keep the cake moist and rich. It simply wouldn’t be the same without it.
Make it a Vegan (Dairy-Free Mug Cake)
With one simple swap, this Chocolate Mug Cake can be made vegan. Simply swap the milk with your favorite non-dairy milk and you’re good to go! Life is good.
So, shout out to Jessie at Made From Scratch for experimenting with mug cakes until finding this perfect mix. You just saved the universe from imploding!
“The One” Chocolate Mug Cake
Servings 1Ingredients
- 2 Tbsp all-purpose flour ($0.02)
- 1 Tbsp unsweetened cocoa powder ($0.03)
- 2 tsp sugar ($0.01)
- 1/4 tsp baking powder ($0.02)
- a pinch salt ($0.01)
- 1 Tbsp cooking oil ($0.04)
- 2 Tbsp milk ($0.04)
- 1 Tbsp peanut butter ($0.13)
Instructions
- In your mug, stir together the dry ingredients (flour, cocoa powder, sugar, baking powder, and a pinch of salt). Make sure there are no clumps.
- Stir in the vegetable oil and milk until the mixture is smooth. Drop a tablespoon of peanut butter into the center and push it down into the batter.
- Microwave on high for one minute and then enjoy!
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Notes
Nutrition
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Love microwave mug cakes? Check out my Funfetti Mug Cake, or Cinnamon Nut Swirl Mug Cake!
How to Make a Chocolate Mug Cake – Step By Step Photos
Add 2 Tbsp flour, 1 Tbs unsweetened cocoa powder, 2 tsp sugar, 1/4 tsp baking powder, and a pinch of salt to a microwave-safe mug. Stir them together very well.
Add 2 Tbsp milk and 1 Tbsp oil, then stir until it forms a batter.
Drop a dollop of peanut butter (about 1 Tbsp) down into the center of the batter.
Microwave on high for one minute and you’ve got yourself a cake with a melty, peanut butter center! The cake turns out extra light and fluffy and the peanut butter kind of sinks in as the cake rises up around it. So magical!
Every bite has a light cake and a gooey, rich bit of melty peanut butter. Absolutely perfect.
And then five or six delightful bites later, you’re done and you don’t feel like you do when you “accidentally” eat a whole pint of ice cream. …not that that ever happens. 👀
THIS IS TRULY “THE ONE” GREAT JOB!
I cooked mine a little too long but, it was still the best yet.
I added a few chocolate chips to mine. I would cut back on the salt next time.
Will definitely make again and again.
And…you are right, half Cup is plenty for this treat.
So uhh…I accidentally read 1/4 t of salt, added that, then checked how much baking powder and died a little. I didn’t waste it though.
It was not a total disaster, surprisingly. Kind of reminds me of those salted almond chocolate bars. With a tiny bit of whipped cream it probably would have been great.
This is the first mug cake I have tried, and it was delicious! Based on people’s comments, I added mini chocolate chips and substituted 1 tsp vanilla for some of the milk. Also my milk was almond milk, as that was all that I had, and I used gluten free flour. A lot of substitutes, but still great! Easy to make gluten-and dairy-free anyway.
Oh my God! Awesome! I didn’t have AP flour so used self rising. My hubby gave it 7 of 10, he felt it was to sweet. I say a 10, and exactly right.
I guess in an odd man out. While it’s texture is wonderful I feel it lacks in flavor. I doubled it when I made it and it was a touch dense, needed milk to drink. Added chocolate chips, Pb. And topped with marshmallow fluff. Needs like…vanilla or something. Will test further.
This mug cake was absolutely the best ONE I have EVER TASTED and the only one that worked. I always make a double or triple batch all the time and it’s not even a healthy obsession any more ♥️
I really like this one, it’s so simple.
I never leave comments on recipes but I love this mug cake so much, its just about the only one I ever use. I do add a full tablespoon of sugar instead of just 2 and it gives the batter almost a brownie batter consistency but it still cooks up just a well! It hits that sweet craving I get every so often perfectly.
You are not at all wrong! This mug cake is ‘The One’! So absolutely delicious (as is everything else on this site)!!!
I love the idea of a mug cake, and with this recipe it finally worked. I used only 1tsp of sugar and added some low calorie syrup. 1minute was a bit much in my microwave (cake set completely, but the peanut butter saved it). I guess I just have to make it again (and again and again.. ;)
Can I bake in the oven ?
This one is specifically designed for the quick intense burst of heat that you get with a microwave. You might be better off just using a recipe designed for a conventional oven. My friend at dessertfortwo.com has great small batch dessert recipes. :)
I’ve made this recipe so many times, but the craving hit today and unfortunately I didn’t have any milk. I took a chance and substituted the milk for water and I’m happy to report that it didn’t make a significant difference 👍🏻
This is perfect! Has anyone tried leaving out the tablespoon of cocoa powder and adding an extra tablespoon of flour instead? I have a friend who is not crazy about chocolate and I would like to make her this but use strawberry jam in the middle and maybe put a dollop of whipped cream on top when it’s done.
I’ve been doing mug cakes for years, but have never found one that i love (and of course there have been a lot of fails/total throw-aways) BUT THIS ONE!! The name suits it so, “The One” is amazing.
Tonight i made a double in a larger ramekin, and its perfect.
You can never go wrong with a brownie & peanut butter!