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!

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95 comments on “Peanut Butter Chocolate Chip Mug Cake”

  1. 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.

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

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

  4. DELICIOUS. THANK-YOU

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

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