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.

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.
4.95 from 20 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.

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!

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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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95 comments on “Peanut Butter Chocolate Chip Mug Cake”

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

  2. Yummy ?

  3. 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!

  4. Delicious with oat milk 

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

  6. 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! 

  7. 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 🙂

  8. !!!! 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!

  9. 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!!

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

  11. This is by far my favorite mug cake! It gives you a taste of a cookie as well as a cake in one. It gives you room to play around with ingredients and create a different version along with the original recipe! Thank you so much for this recipe ??

  12. This worked great, I had low expectations since these mug cakes tend to work or not. I added some chunky peanut butter for texture, and it was delicious. Thank you for the recipe! 

  13. I had low expectations since I’ve never microwaved cake but this is amazing!

  14. Absolutely delicious! The last time I made it, I substituted one of the tablespoons of flour with whole wheat flour & added a splash of vanilla and a pinch of fine sea salt, and it was wonderful! My go-to mug cake recipe now 🙂

  15. I used white chocolate chips instead and it was delicious. This is a great recipe!

  16. can i use something instead of egg??

  17. Can I make this without the baking powder? Is there a substitution

  18. It was one of those nights that my mom and I were beige watching cooking shows and felt our sweet teeth begin to kick in. I found this recipe and it was amazing, I did use milk with fat in it and it didn’t seem to effect it. If your just having a lazy kind of night and craving a delicious sweet, I highly suggest this recipe!

  19. Far superior to any mug cakes I’ve ever tried before! I’ve made it a dozen times and find it perfect for sweet cravings when I’m short on time. Today I used chopped Hershey bar in place of chips and it was delicious!

  20. This was the perfect recipe to curb my sweet tooth after dinner. Cake came out moist and perfectly cooked after 1 minute in the microwave. Loved it!

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