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. 👀
Made vegan (with almond milk) and in a toaster oven (20mins @ 350)…it worked! I think next time I may sweeten it up a little bit!
OMG, just finished eating this one…. so yummy and simple. I used some leftover cherry sauce instead of peanut butter and it was so good. I think I’m going to portion out the dry ingredients into ziploc baggies so all I need to do is add the wet ingredients and microwave for next time! Thanks Beth!
This will be my last comment today I promise LOL. This recipe looks so good! I think I have all the ingredients but I’ll probably use a little less oil. I have chocolate chips too! Thanks again!
-Kat
Made three of these already! Very yummy with nutella inside and ice cream on top.
The most inconvenient part for me was dirtying three measuring spoons for such a tiny amount, so while I was making my last one, I measured the dry ingredients into separate little plastic baggies to have on hand for next time! Just add oil and milk :)
YUM! The problem is that now I want to make 2 at a time…. :p
Unfortunately, I didn’t have any All Purpose Flour and Baking Powder so I had to use Rye Flour and Baking Soda. I just really wanted to try it out as I love easy and simple recipes. And unfortunately it did not turn out as well as I had hoped (Rye does not go well with chocolate, and the bitterness of the baking soda did not help as well).
Also my microwave seemed to be too strong so it was a bit dry when I got it out. I think it has real potential though and I would really like to give it another try again with proper ingredients and some adjustments tomorrow. (:
I keep trying to cut out some of the oil, and it never turns out. I guess I just have to stick with what works!
Beth, this was so good! I have also been searching for the perfect coffee mug chocolate cake and I think I’ve found it with your recipe! Instead of the peanut butter, I added 2 tbs of peanut butter frozen yogurt – delish! The amount of sugar was perfect, too. Thank you SO much!
Amazing with speculoos cookie butter!
Amazing with speculoos cookie butter!
Bless you sweet girl…I’m in mug cake heaven!
This is just great! I just made one and I love it. Thanks a lot
I just stalked your blog for almost an hour. I’m in love!!! Thank you so much for all the cheap eats.
~Stephanie
Finally made this, and wow, what a great little recipe. Everyone should try this! The cake is not too sweet, and a dollop of whipped cream on top would be the icing on the cake. I made mine with peanut butter, but I think a chocolate centre will work better, so next time i will throw in some chocolate chips. A must try…
Hey I found this site from lurking on 4chan (on the cooking and food board /ck/) I am impressed that they actually suggested something this amazing. keep up the good work. I love your recipes, especially this one.