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Table of Contents
- What is a mug cake?
- Is this one still without eggs?
- What about making this in the oven?
- Okay, you’ve made me wait long enough. What do you put in this peanut butter chocolate mug cake to have peanut butter in every bite?
- If I don’t want to use powdered peanut butter, can I use real peanut butter instead?
- Peanut Butter Chocolate Mug Cake Recipe
With peanut butter and chocolate being one of my FAVORITE flavor combinations, how the heck did I not have a recipe for peanut butter chocolate mug cake until now?!
As you all know, I’m kind of known for my chocolate mug cake.
But, on top of the chocolate mug cake, I have all these other flavors too:
And now a peanut butter chocolate mug cake!
This one is extra special because I found a brilliant way to incorporate peanut butter IN EVERY SINGLE BITE.
And it is not with the dollop of peanut butter on top.
I’m talking mixed into the dry ingredients.
Intrigued? Keep on reading!
What is a mug cake?
I still seem to get this question a lot so I’ll just clear it up before we get into the nitty gritty. A mug cake is literally as it sounds. A cake that is made in a mug!
Is this one still without eggs?
Yes, this one is still egg-free!
What about making this in the oven?
This is only for the microwave.
Okay, you’ve made me wait long enough. What do you put in this peanut butter chocolate mug cake to have peanut butter in every bite?
POWDERED PEANUT BUTTER!
Because you can mix it in with the dried ingredients so it’s less messy but also, it has less fat and oils to get all weird with the batter.
If I don’t want to use powdered peanut butter, can I use real peanut butter instead?
You could but powdered peanut butter would cut down on the fat and oils and you would probably need slightly more liquid if you used regular peanut butter since peanut butter is so thick it’d make the entire batter thicker.
Peanut Butter Chocolate Mug Cake
- ¼ cup (31 g) all-purpose flour
- 2 tablespoon dark cocoa powder
- ½ teaspoon baking powder
- 1 ½ tablespoons powdered peanut butter, (such as PB2)
- 3 tablespoons granulated sugar
- ⅛ teaspoon salt
- ¼ cup + 1 tbsp. milk
- 2 tablespoon vegetable oil
- ½ tablespoon peanut butter, (for the center)
- In a medium bowl, whisk together dry ingredients.
- Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
- Pour batter into a microwave-safe mug. You want enough head space for the cake to rise without pouring over.
- Add peanut butter in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)
- Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 90 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
- Carefully remove from microwave and enjoy!
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