How do you make a peanut butter chocolate mug cake?

To make a peanut butter chocolate mug cake, combine 3 tablespoons flour, 1 tablespoon cocoa powder, 2 tablespoons sugar, and a pinch of baking powder in a microwave-safe mug. Add 2 tablespoons peanut butter, 3 tablespoons milk, and 1 tablespoon oil. Mix until just combined and microwave for 60-90 seconds until the center is set but still slightly moist.

Can I make a mug cake without eggs?

Yes, this peanut butter chocolate mug cake recipe doesn’t require eggs at all. The peanut butter and milk provide enough moisture and binding to create a perfect texture. Many mug cake recipes work well without eggs, making them ideal for those with egg allergies or when you’re out of eggs.

Why is my mug cake rubbery?

A rubbery mug cake usually results from overcooking or too much flour. Microwave in shorter intervals (60 seconds, then 15-second increments if needed) and measure flour by spooning it lightly into the measuring spoon. The cake should look set but still slightly moist in the center when done.

What is the best flour for a mug cake?

All-purpose flour works best for most mug cakes, including peanut butter chocolate varieties. It provides the right balance of structure and tenderness. For gluten-free options, use a 1:1 gluten-free flour blend or almond flour, though you may need to adjust liquid ratios slightly for optimal texture.

Can I use cocoa powder instead of chocolate chips?

Yes, you can use cocoa powder instead of chocolate chips in your peanut butter chocolate mug cake. The recipe already includes 1 tablespoon of cocoa powder for chocolate flavor. If you want more intense chocolate taste, add an extra 1/2 tablespoon of cocoa powder and increase the milk by 1 teaspoon to maintain proper moisture.

Is peanut butter good in cakes?

Absolutely! Peanut butter is excellent in cakes because it adds rich flavor, moisture, and protein. It creates a tender crumb and pairs beautifully with chocolate. Peanut butter also acts as a natural binding agent, which is why this mug cake recipe works so well without eggs.

Can you make a mug cake without baking powder?

While baking powder helps create a lighter texture, you can make a mug cake without it. The cake will be denser and more fudgy. For best results, add an extra tablespoon of milk to help with moisture and mix the batter thoroughly to incorporate air naturally.

How do you keep a mug cake moist?

To keep your peanut butter chocolate mug cake moist, don’t overcook it - the center should look set but still slightly wet. Use full-fat milk, don’t overmix the batter, and let it cool for just 1-2 minutes before eating. The peanut butter in this recipe also helps maintain moisture naturally.

Ultimate 2-Minute Peanut Butter Chocolate Mug Cake Recipe

Name: Peanut Butter Chocolate Mug Cake: Quick Microwave Magic
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Cuisine: American
Ingredients: 3 tablespoons all-purpose flour; 1 tablespoon unsweetened cocoa powder; 2 tablespoons granulated sugar; 1/4 teaspoon baking powder; Pinch of salt; 2 tablespoons smooth peanut butter; 3 tablespoons milk; 1 tablespoon vegetable oil; 1/2 teaspoon vanilla extract; 1 tablespoon mini chocolate chips (optional)

Description

A rich and fudgy peanut butter chocolate mug cake that’s ready in just minutes! This single-serving dessert combines the perfect balance of nutty peanut butter and decadent chocolate in a quick microwave treat that’s perfect for busy weeknights or late-night cravings.

Ingredients

Scale

3 tablespoons all-purpose flour

1 tablespoon unsweetened cocoa powder

2 tablespoons granulated sugar

1/4 teaspoon baking powder

Pinch of salt

2 tablespoons smooth peanut butter

3 tablespoons milk

1 tablespoon vegetable oil

1/2 teaspoon vanilla extract

1 tablespoon mini chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a microwave-safe mug, whisk together flour, cocoa powder, sugar, baking powder, and salt

2. Add peanut butter, milk, oil, and vanilla extract to the dry ingredients

3. Mix until just combined – don’t overmix. A few lumps are okay

4. Fold in chocolate chips if using

5. Microwave on high for 60-90 seconds, depending on your microwave’s wattage

6. Let cool for 1-2 minutes before enjoying. The cake will be very hot!

Notes

Start with 60 seconds for high-wattage microwaves (1000+ watts) or 90 seconds for lower-wattage units

The cake is done when the center looks set but still slightly moist

Natural peanut butter works best, but any smooth variety will work

For a richer flavor, use dark cocoa powder

Top with extra peanut butter, chocolate chips, or a scoop of vanilla ice cream

Can substitute almond flour for gluten-free version

Use plant-based milk for dairy-free option

Nutrition

Serving Size: 1 mug cake
Calories: 385
Sugar: 18g
Sodium: 220mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 12g
Cholesterol: 2mg