Kirbie's Cravings

Peanut Butter Chocolate Chip Mug Cake

close-up overhead photo of Peanut Butter Chocolate Chip Mug Cake
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.

photo of Peanut Butter Chocolate Chip Mug Cake
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.
overhead photo of Peanut Butter Chocolate Chip Mug Cake
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.
close-up photo of a spoonful of Peanut Butter Chocolate Chip Mug Cake

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.* (This is an affiliate link.)

Peanut Butter Chocolate Chip Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Single serving creamy, fluffy, eggless peanut butter cake mixed with gooey melted chocolate chips. Cooks in the microwave and is ready in minutes.
4.92 from 25 votes

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

Instructions

  • 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.
  • 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.
  • 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.

Notes

  • 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.
  • This cake was cooked in a 1000 watt microwave. If your microwave is wattage is different, you may need to adjust time.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

Eggless Peanut Butter Chocolate Chip Mug Cake

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

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

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109 comments on “Peanut Butter Chocolate Chip Mug Cake”

  1. One of the best mug cakes I’ve eaten! Light and fluffy with lots of chocolate throughout. Not too sweet either!

  2. Hi Kirbie! I’m wondering how many watts your microwave is? Knowing this would help those of us with different sizes make adjustments to the cooking time, without having to continually interrupt the cooking cycle. I ,for one, have a 700w & am constantly having to guesstimate if the recipe doesn’t specify.
    Maybe you could say, for example, “Bake for 1 minute (1100w)” . Thanks for listening!

    • This info is in the recipe card under the notes section: “This cake was cooked in a 1000 watt microwave.” Hope that helps!

  3. Hi. I’m not seeing a calorie count. Please if you can. Also I think it was very good but also quite rich. Besides going down to 2 tbsp chocolate chips and maybe same for peanut butter, any other tips? Also if using the base, any other ideas for different versions?
    Thanks in advance.

    • Sorry, but we don’t have the nutrition information for this recipe – you can copy the ingredients into a free online calculator. There are many to choose from. As far as richness, we don’t have tips for reducing that – because it’s a small serving we like making it a treat 🙂 You might like to browse our other Mug Cake Recipes – we have tons to choose from!

  4. I have been searching for the perfect mug recipe ever since I got the microwave and I hope this is it , I am having for breakfast tomorrow I hope this is it , I am 11 yo and I loooooooove baking. The microwave made me be able to bake what ever I want with out permission, I am excited ? 

  5. THIS WAS SO GOOD! Very nice and creamy! I might add just a tad more peanut butter next time but overall such a great recipe! Would 100% make again!

  6. this is good

  7. We’ve been coming back to this one once a month at least!! It makes a big mug-full. Extra good with a little scoop of ice cream on top, but very decadent all by itself. I use Ghirardelli 60% bittersweet chocolate chips and sometimes do half almond flour.

  8. Thanks! Pretty good for a late night snack 🙂

  9. Do you think PB2 with water or milk could be substituted for normal peanut butter?

  10. DELICIOUS. THANK-YOU

  11. This is excellent! Made it gluten-free with cassava flour and rice flour. Came out perfect and satisfying! Thank you!

  12. Yummy delicious ? it was so so very tasty I loved it

  13. Yummy ?

  14. This was the perfect dessert for a single serving. It was super easy to make, moist, and full of peanut butter flavor. Definitely a keeper!

  15. Delicious with oat milk 

  16. It’s a little bitter for my liking and it sorta loses its flavor so I would recommend vanilla and milk chocolate chips.

  17. i use this recipe consistently, but sub 1 tbsp of flour for a vanilla protein powder and occasionally use rolled oats instead of flour to make a heartier breakfast option. as written, or with modifications, it turns out delicious! 

  18. Yay!!! Okay, I haven’t tried this…but I was so against mug cakes because mine always ended up overcooked, eggy tasting, and rubbery. Then, I found a delicious chocolate mug cake recipe on TableforTwo, and I am so excited that this is eggless too! I actually came across your page looking at matcha stuff, but I’m excited to add this to my arsenal of recipes. I know it will be amazing! Like TableforTwo said, why put a whole egg in a small serving of cake when you use like 1-2 eggs for a whole cake. Truly, I’m glad people get it 🙂

  19. !!!! This is SO GOOD!!! I’m a total baking newb, but you gave great instructions and this is the first time I’ve made a mug cake with decent texture! This’ll be happening again! Thank you!

  20. Your recipes are simple and awesome! I’m really bad at making desserts, but your recipes have given even someone like me the confidence. Keep the recipes coming. You are the best!!

  21. Good consistency but not sweet enough. Little salt to bring out the flavor and maybe 2 tbsp of sugar instead of 1.

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