Say hello to your new favorite treat, Chocolate Peanut Butter Mug Cake! Made in the microwave, this single serve mug cake is the perfect late night treat. With tasty chocolate chips and gooey peanut butter, you'll love this mini cake.
This mug cake is so easy to make and cooks in a minute or less! Does it get better than that? And the ingredients are all things you usually have on hand. This is a great weeknight, late night, snack all year long.
For our other tasty mug cakes try our Oreo Mug Cake! Or our Cookie in a mug recipe. Or for other chocolate and peanut butter recipes, try Chocolate Chip Peanut Butter Cookie Pie, Peanut Butter Energy Balls, or you'll love our Pizookie (cookie pizza).
This recipe uses quick and easy pantry staples. Check out the list below for a better cooking experience.
- Flour- We used all-purpose flour but you can also use almond flour, or a gluten free flour with success.
- Baking powder- This is in the recipe to help give the cake volume. It would be dense and chewy without it.
- Coco powder- Used to get that deep chocolate flavor.
- Milk- Use any percent of milk. We use whole milk. We've also made it with almond milk and oat milk.
- Egg- You only need egg white. When you separate the egg white and yolk, save the yolk in an air tight container in the refrigerator for another recipe or breakfast the next morning.
- Butter- Melt the butter. Use salted butter for extra flavor.
- Honey- Instead of using sugar, use a natural sweetener like honey. You can also use pure maple syrup.
- Peanut butter- Both chunky and smooth peanut butter work with this recipe. When I make this recipe I use natural peanut butter, but traditional peanut butter also works.
- Chocolate chips- Milk chocolate chips are my go-to. You can also use semi-sweet, dark chocolate, or even peanut butter chips.
How to make Chocolate Peanut Butter Molten Mug Cake
Making Chocolate Peanut Butte mug cakes is so easy! You'll love making this single serve cake.
- Add the flour, coco powder, and baking powder to the mug. Mix the ingredients with a fork.
- Then add your wet ingredients, milk, egg, honey, and melted butter. Mix until smooth.
- Next put a dollop of peanut butter in the middle of the batter and sprinkle with chocolate chips. You don't have to push down the peanut butter or chocolate chips. They will sink to the middle while cooking.
- Microwave the mug cake for 60 seconds. I like to put the mug on a napkin depending on the size of the mug. It catches the over flowing batter and makes for easy clean up. Adjust the cook time as needed, not all microwaves cook the same.
Regular sized cakes often call for one, maybe two, eggs. Often mug cake recipes call for a whole egg and we feel like that is too much for a small cake. By doing just an egg white, it helps maintain a soft, moist, texture instead of a spongy texture.
Save the egg yolk and add it to your breakfast eggs the next day!
Storing Mug Cakes
This cake is best eaten day of but if you need to store it make sure to cover with plastic wrap and refrigerate the mug. You can also freeze it for another time. Freeze for up to 1 month. Eat frozen or thaw and reheat in the microwave.
Mug cakes are so fun to make. You can experiment with flavors and add ins. Try adding chopped nuts like peanuts, pecans, or walnuts. You can also add semi-sweet, or dark chocolate chips. For more peanut butter, add peanut butter chips.
Getting the timing right is important for having the best textured cake. Every microwave cooks a little different. When I first made this recipe I cooked it too long and it dried out and was spongy. My microwave runs high so I only cook it for 55 seconds.
Microwave the mug cake until the center looks set but the top is sticky to the touch. When you take it out, it will still keep cooking and will set.
This recipe is not made for the oven! The cook times do not convert over.
Chocolate Peanut Butter Mug Cake
- 1 spoon
- 1 Mug microwave safe
- ¼ cup flour
- ¼ teaspoon baking powder
- 2 teaspoons coco powder
- 2 tablespoons milk
- 1 egg white
- 1 tablespoon butter melted
- 2 tablespoons honey
- 1 tablespoon peanut butter
- 1 tablespoon chocolate chips
- Start by adding flour, coco powder, and baking powder into a mug. With a fork, mix the dry ingredients together. Add the wet ingredients, milk, egg, honey, and melted butter. Mix altogether until smooth.
- Put a dollop of peanut butter in the middle of the batter and sprinkle with chocolate chips. Don't push down the peanut butter or chocolate chips, they will naturally go down as the cake cooks.
- Put the mug in the microwave on a napkin. The napkin will catch any over flowing batter and make for an easier clean up.
- Cook the mug cake for 60 seconds. Make sure to adjust the time depending on your microwave. If the mug cake is cooked too long it will have a spongy, less desired, texture.
- All microwaves are different. Some cook hot, and some take longer. That being said, your mug cake may be ready before the minutes up, or may need a little extra time. My microwave runs high and so my mug cake is perfect at 55 seconds.
- A good way to tell if your cake is ready is by how sticky the top is. If it looks a little moist and sticks to your finger, your cake is perfectly cooked. If it looks dry, you've over cooked your mini cake and the texture will be spongy. Don't worry, it will still taste great but next time adjust the cook time.
- This recipe is not made for the oven! The cook times do not convert over.