Peanut Butter Chocolate Chip Mug Cake

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Creamy, fluffy, eggless peanut butter cake mixed with melty chocolate chips. This single serving mug cake is ready in about 5 minutes.

It’s been a while since I made a mug cake. But it’s really perfect right now. Because even though I’m trying to eat healthy, I still need a little treat. And this single serving cake means I won’t be tempted to eat an entire full-sized cake or a dozen cookies.

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The peanut butter mug cake is one of my favorites. I just adjusted my recipe a little to add melty chocolate. I used chocolate chunks rather than standard chocolate chips since the chunks are bigger. I’m so happy Nestle came out with chocolate chunks so I don’t have to buy them at specialty baking stores.
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This cake is best eaten warm, while the chocolate is still melty and gooey. Because this cake is eggless, the crumb is a little loose. It’s best eaten in the mug as it won’t hold up well if you try to remove it from the mug. So I recommend you just grab a spoon and dig in.
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Here is a video of the recipe too! You can also follow my YouTube page for all the latest recipe videos.

If you enjoy this mug cake recipe, I wrote a whole cookbook on mug cakes: 5-Minute Mug Cakes.

Peanut Butter Chocolate Chip Mug Cake

Single serving creamy, fluffy, eggless peanut butter cake mixed with gooey melted chocolate chips. Cooks in the microwave and is ready in minutes.

Ingredients:

  • 4 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1 tbsp granulated sugar
  • 1/4 cup fat-free milk
  • 3 tbsp creamy peanut butter
  • 3 tbsp semi-sweet chocolate chunks or chocolate chips

Directions:

  1. In a microwave safe mug, add all ingredients except chocolate. Using a small whisk, mix vigorously until batter is smooth and no flour chunks remain.
  2. Stir 1 tbsp of chocolate chips into the cake batter. Add another 1 tbsp concentrated in the center/middle of the batter (so that when you dig into the center of your cake when it's finished, it has a concentrated amount of chocolate). Sprinkle remaining 1 tbsp on top.
  3. Cook in the microwave at full power for about 1 minute. If cake batter is still gooey, cook for an additional 15 seconds. Allow cake to cool a few minutes before eating. Cake is best eaten warm.
  • It is best to eat the cake directly from the mug and avoid removing it from the mug to eat it as the crumb is looser than a traditional cake.
  • If you choose to omit the chocolate chips, you may need to add more sugar to the batter.

All images and content are © Kirbie's Cravings.

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Eggless Peanut Butter Chocolate Chip Mug Cake

Check out my cookbook 5-Minute Mug Cakes, with nearly 100 recipes!

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20 comments on “Peanut Butter Chocolate Chip Mug Cake”

  1. I’m Valerie- a content creator for Reasons to Skip the Housework. We’d love to feature this post in an upcoming Mug Cake roundup. We would use one photo with a prominent link back to this post (no recipe). Please let me know if you’d rather we NOT feature you!

  2. I was searching pinterest for a quick peanut butter mug cake, and found this one. It was perfect! Exactly what I was looking for!

  3. Sooo good!

  4. Delicious! I usually make the chocolate chip cake but I was out of brown sugar. I think this is my new go too. Top it with some vanilla ice cream to increase the yum!

  5. Made two of these last night for my husband and I. I was in the mood for cake after dinner, so this was perfect! Used chocolate chips and the rest as listed. It was sooo yummy! Will definitely make again when the craving strikes.

  6. Could whole milk be used instead of the fat free milk? I am unable to digest anything that is fat free.

  7. how many calories for the peanut butter chocolate chip mug cake

    • I’m sorry but I do not currently have the nutritional information for this recipe. There are several websites that do allow you to input a new recipe and it will calculate nutrition data.

  8. This is the best mug cake recipe ever! I tried it and it was amazing! Thank you!

  9. This was sooo good! Made it in my new Pampered Chef Ceramic Egg Cooker. Cooked for 1 minute then kept checking at 20 second intervals totaling 2 minutes.

  10. This is my new favorite mug cake! I cut the recipe in half to keep the calorie count down and used cashew milk…SO GOOD. I love that this is an eggless recipe, so it’s okay if it’s a tiny bit undercooked, leaving pockets  gooey deliciousness 🙂

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