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. 👀
Awesome! I’m not messing with buying little baked goods for a nighttime snack at the grocery store anymore. These are cheaper, fresher, and much lighter in calories.
With peanut butter, I did up the sugar to a tablespoon on my second “cake”. What can I say, I have a sweet tooth! But I tried it with raspberry jam instead and with that, I didn’t need any sugar added. I personally really prefer the jam option to peanut butter, because the jam gets really hot and falls to the bottom, so when you stick your spoon in you get this even chocolate fudgey cake and a bit of really warm, sweet fruit topping.
I didn’t like the vegetable oil taste, so I subbed in coconut oil and it was awesome (if you like the taste of coconut- pretty strong!).
i just did the same thing and added some dried coconut flakes to the dry mix – coconutty deliciousness! :)
Wow, delicious and so simple! I used peanut butter and threw in a few chocolate chips too. Stamp of approval from Hubby!!
Any ideas for making this in the oven? Our microwave broke & we haven’t replaced it yet. Thanks!
Hmm, not sure. That would take some experimentation.
Jill, for oven brownies I would recommend Beth’s other recipe, Fudge Brownie Pots! Equally delicious.
https://www.budgetbytes.com/2015/02/fudge-brownie-pots-for-two/
Jill, My hubby & I don’t have a microwave but I’m a choco’holic so I just *had* to try this, lol. Bake at 350 for about 20 minutes in a toaster oven (or reg oven). I made one yesterday in a little 2 cup glass Pyrex bowl & it came out perfect. :)
PS… Beth – I LOVE your website! :)
Thanks for sharing that! I’ve had people ask, but never tried it in the oven! :)
Just made this using water (I didn’t have any milk on hand) and hot cocoa powder. Water gets the job done; it still tastes great but I can see how it’d be even better with milk. Next time (and there most definitely WILL be a next time)!
I just tried this recipe and realized I didn’t have milk, so I substituted with About half a tablespoon of melted butter and 1.5 tablespoons water (figuring milk functions as a liquid and a fat). Came out great!
This was so yummy! I only added half the peanut butter and used nutella instead of the other half of pb. This was the first microwave cake I’ve ever had and I loved it! This is the best site ever. I actually made your sausage, pepper and onion pasta for dinner. It was requested by my husband. Thanks for keeping my family and I fed so well and so cheap. :)
Just made this.. Used cookie butter (speculos) in place of peanut butter, so yummy
This was yummy.
Just made this after a long day. Such a great treat and so chocolatey! I used agave instead of sugar, and the taste was great. Thanks for sharing this!!!
I love this recipe and have made it many times. I’m wondering how one could make a change in flavor. Perhaps a lemon, vanilla or strawberry? I just don’t know what to substitute for the coco since it’s a dry ingredient. Let me know if you have any thoughts.
Thank you!
It would definitely take a little experimenting to get the dry/wet ratio right if you take out the cocoa powder. Once you get the amount of flour right, though, you could add just about any flavor extract that you like. :)
As usual, this recipe was delicious. I added a little cinnamon and cayenne, too!
I think its recipe is PERFECT, I never want to make a whole cake again when I can simply make a single serving for myself! The cake turns out SO moist and not too sweet, which leaves room for you to be creative with it. I’ve made this with nutella instead of peanut butter, and also with coconut peanut butter. The fact that the cake isn’t overly sweet, makes the additions for the cake perfect. I think the future I’ll be using oat flour instead of regular and using coconut oil instead of veg. I have tried subbing reg milk, for coconut milk and it turns out just fine!! Great basic recipe that leaves room for creativity to add whatever you want!! Thanks SO much!! Makes single life a little easier! Plus, no obscene amount of dishes to wash after! Haha.
I loved it. Just perfect. I had to use almond milk since we don’t have cow’s milk and it was perfect. I may try using coconut oil next time as another reader suggested
This was awesome. It really hit the spot on a rainy, cool day when chocolate was needed in my life. I made it exactly as directed but added just a splash of vanilla; maybe 1/4 tsp. Delicious!
Made this with Stevia and no peanut butter and it was very good. I was actually surprised when I pulled it out of the ‘wave and saw the little cake in there! After a minute cook time mine wasn’t gooey at all, so I think next time I’ll try adding a few chocolate chips.