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This decadent Chocolate Peanut Butter Mug Cake tastes just like a slice of chocolate cake, but it takes so much less work to make and is ready in 5 minutes. Just whisk the ingredients together, pop it in the microwave, and enjoy that rich chocolate-y goodness!
Need more mug cake ideas? Try the luscious Red Velvet Mug Cake or an Easy Pumpkin Mug Cake for fall cravings.
Recipe Ingredients
- Flour: All-purpose flour is the basis of this easy mug cake.
- Sugar: Regular granulated sugar is fine, or use brown sugar.
- Cocoa Powder: Infuses rich chocolate flavor into the cake, giving it that indulgent taste.
- Baking Powder: Helps the cake rise and become fluffy. Don’t use baking soda.
- Salt: Just a pinch enhances the chocolate and peanut butter taste.
- Milk: Whole milk adds moisture and tenderness to the cake.
- Oil: Vegetable oil or any neutral oil. Melted butter can also be used for a slightly drier cake.
- Peanut Butter: Adds creamy, nutty richness. Chunky or creamy peanut butter works, or substitute another nut butter like almond.
How to Make Chocolate Peanut Butter Mug Cake
- Mix the Dry Ingredients:
- In a large mug, whisk or stir together flour, sugar, cocoa powder, baking powder, and salt.
- Add the Wet Ingredients:
- Pour in milk, vegetable oil, and peanut butter. Stir until smooth and fully combined.
- Microwave:
- Cook on high for 1 minute and 10 seconds. Cake will rise and deflate slightly as it cools.
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Why Do Mug Cakes Never Work?
The main issue with most mug cakes is texture. Many turn out rubbery or spongy due to egg content. This version omits eggs for a more tender, cake-like result.
What Is a Good Substitute for Milk in a Mug Cake?
No milk? No problem. You can use non-dairy milk, water, or brewed coffee. Coffee enhances the chocolate for a mocha-like flavor.
Recipe Tips and Variations
Use a large mug to avoid overflow. Stir batter thoroughly for even texture. For fun twists, mix in mini marshmallows or nuts, or top with whipped cream, ice cream, or chocolate drizzle.
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Storing Leftover Mug Cake
Cool completely and cover with plastic wrap or place in an airtight container. Store in the fridge for up to 2 days. Reheat gently in the microwave and avoid overcooking.
Frequently Asked Questions
- → Why does this mug cake have a better texture than most?
This mug cake avoids eggs, which can make microwave cakes rubbery. The result is a tender, fluffy texture like real cake.
- → Can I substitute the peanut butter?
Yes! You can use any nut butter you like—almond butter, cashew butter, or even sunflower seed butter will work well.
- → What type of mug should I use?
Choose a large, microwave-safe mug with enough room for the cake to rise. This prevents overflow and ensures even cooking.
- → Can I make this without milk?
Yes, non-dairy milk or even water can be used. Brewed coffee is a great substitute for extra chocolate depth.
- → How do I store leftovers?
Let it cool, cover with plastic wrap or place in an airtight container, and refrigerate for 1–2 days. Reheat gently in the microwave.
- → What toppings go well with this mug cake?
Try whipped cream, ice cream, powdered sugar, a drizzle of chocolate or peanut butter, or even chopped nuts.