Chocolate Peanut Butter Mug Cake


I bought too many chocolate peanut butters because I bought a pack of them on Amazon. So I’ve been trying to find baking uses to use them all up.

I’ve stated before that I love the texture of the peanut butter mug cakes I’ve made. It’s perfectly creamy and fluffy and has the best texture of all the mug cakes I’ve made.


So then I realized I should try making a chocolate peanut butter mug cake with all the chocolate peanut butter I have lying around the house. The texture wasn’t as perfect as the pure peanut butter mug cake, but it was still really good. And I like the addition of the chocolate to the peanut butter flavor.

I’ve got quite a few more ideas brewing for future mug cakes. You can view my entire mug cake series here.

Chocolate Peanut Butter Mug Cake

Ingredients:

4 tablespoons all purpose flour
4 tablespoons white granulated sugar
1/4 tsp baking powder
1 egg
3 tablespoons chocolate peanut butter
3 tablespoons milk
3 tablespoons vegetable oil

Directions:

Combine all ingredients in an oversized coffee mug or if you want to make 2 servings, mix all ingredients into 1 cup and then divide half the batter into the second cup. Whisk well with a small whisk until smooth. Microwave on high for 1 1/2 minutes and then take it out to check to see if it is done. (If you are doing 2, microwave each one separately.) If not done, continue to microwave in thirty second intervals. When I do 2 servings, they are usually done at 1.5 mins. For a single oversized one, mine was done at 2 minutes. You don’t want to overcook it or it will become rubbery.

All images and content are © Kirbie's Cravings.

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3 comments on “Chocolate Peanut Butter Mug Cake”

  1. Looks yummy ^^
    Do you have any substitute for eggs and can I use margarine instead of pb?
    Thanks  

  2. @ Sheena PB is essential, but you could leave it out and add vanilla to get a vanilla cake. 3T yoghurt or 2T bananas usually works as a substitute in the absence of eggs. You may have to experiment a bit.

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