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. 👀
I’m eating this as I type. You are so right – it is not too sweet and tastes really, really yummy. I added some calories by putting a tablespoon of PB Chocolate ice cream on top and mixing the whole thing together- Heavenly! Next time I will try it with only 1 t. of sugar if I add the ice cream.
Just in case anyone wants the calorie info, it’s 321 calories for each of these. I just entered it in on My Fitness Pal (as I was eating a delicious mugful!) YUM!
Awesome! I just introduced you as my favorite Blog of the month! :)
Oh my! This could be dangerous!!! Is it bad that I after the first one I decided to make another? :)
I think I know what dessert is going to be tonight!
Love it! I agree with your comments about other mug cakes. I was never much of a fan…but this sounds delightful!
Your blog is one of my absolute favorites! Great recipes, great prices, and your narrations are fun :) I’ve made many recipes from your blog and each time my husband goes CRAZY for them! Thank you!
can’t wait to try this with TJ speculoos cookie butter…yum!!
I decided to use sugar-free strawberry jelly instead of peanut butter and I topped it with just a touch of chocolate syrup. It was excellent! This mug cake has the perfect texture. Will be making again with raspberry jelly next!
OMG genious! Has anyone tried caramel instead of peanut butter? I am allergic.
Made this last night. Loved having just enough for one serving. Thank you!!!
Laura – Have you ever had carob? I think they make it in a powder, but I’m not sure. I also wonder if replacing the cocoa with powdered milk and then adding a smidge of vanilla extra would be good. I know most people don’t have powdered milk just laying around, so maybe if you don’t have that just add an extra teaspoon of flour to make up for the cocoa powder being gone. Either way, I’m sure it will take some experimenting.
Beth, any idea of substitutions to get rid of the cocoa powder? I love cake and LOOOOVE peanut butter, but am allergic to cocoa and all things chocolate. If you’ve got any ideas, I’d love to hear them :)
awesome!
Oh, WOW! I love that this isn’t super sweet. I surprised the family with these tonight and they got rave reviews. They had a choice of Nutella or Peanut Butter, but didn’t know for what, and both turned out great. I would imagine that dulce de leche or caramel would be outstanding too.
I just made this with 4tsp of Nesquick chocolate powder instead of the cocoa and sugar. Surprisingly, it turned out great!