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.
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.
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.
Here is a video of the recipe too! You can also follow my YouTube page for all the latest recipe videos.
Peanut Butter Chocolate Chip Mug Cake
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.
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).
Related Recipes
3 Ingredient Flourless Peanut Butter Mug Cake
One of the best mug cakes I’ve eaten! Light and fluffy with lots of chocolate throughout. Not too sweet either!
So glad you enjoyed it!
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!
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!
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 ?
That’s so great! We hope you have lots of fun making mug cakes – if you want more ideas be sure to check out all of our Mug Cake Recipes 🙂
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!
So glad you loved it!
this is good
We’re happy you liked it!
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.
Thanks for letting us know! We’re glad you love the recipe.
Thanks! Pretty good for a late night snack 🙂
Glad you enjoyed it!
Do you think PB2 with water or milk could be substituted for normal peanut butter?
We haven’t tried it with PB2, but as long as it has a similar texture to regular peanut butter it may work.
DELICIOUS. THANK-YOU
I’m so glad you enjoyed!
Excellent recipe! Super easy, fast, and delicious.
So glad you enjoyed it!
Wow what fun making these recipes! Can’t wait to try them!
We hope you enjoy!
This is excellent! Made it gluten-free with cassava flour and rice flour. Came out perfect and satisfying! Thank you!
Thanks for letting us know!
Yummy delicious ? it was so so very tasty I loved it
I’m so glad you enjoyed!
Yummy ?
I’m glad you liked it
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!
So glad you enjoyed!
Delicious with oat milk
Thanks for sharing that suggestion!
It’s a little bitter for my liking and it sorta loses its flavor so I would recommend vanilla and milk chocolate chips.
Thanks for your suggestions!
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!
Thanks for sharing your adjustments! So glad you enjoy the recipe.
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 🙂
I hope you try some of our mug cakes!
!!!! 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!
I’m so glad it worked out for you!
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!!
thank you for the kind words!
Good consistency but not sweet enough. Little salt to bring out the flavor and maybe 2 tbsp of sugar instead of 1.
You can definitely add more sugar to suit your personal preference!