All I need is 5 minutes of your time. Spare me 5 minutes and make this mug cake, that is all I ask from you. Recently, mug cakes had been my favorite companion, as in like crazy. They are so easy to prepare, and they really taste good for something so easy to make. I am totally hooked to the concept of mug cake and whoever invented this idea is a genius.
Baking is part of my everyday routine now, my day is not complete if I cannot bake something. The same thing that eating dessert is part of my meal. I often joke that in my food pyramid, sweets seems to be the one at the top. I had been trying to be good but it is really difficult. This is why I love mug cakes. They are portion control, they satisfy my craving and there is no leftover. Although they do not require a lengthy process like normal baking, they somehow made me feel that I baked something.
This Chocolate Peanut Butter Mug Cake was inspired by Peanut Butter Chocolate Chip Mug Cake recipe. I instantly knew the moment I ate it that I want to make a chocolate version of it. It was so good! This chocolate version is very moist and has a very nice chocolate and peanut butter taste. It was so creamy but not in overwhelming way. Just the right texture and chocolate flavor, but most of all, just the right size. I encourage you to give it a try. Let’s get started!
Few tips for a successful mug cake:
- Anything microwaveable will work – Glasses, jars, ceramic ramekins, or even paper cups.
- Do not fill any mug more than half full – The cake will rise as it cooks, and putting more than half full will make it over spill. Make sure to use mug that has big enough room when the cake rises. You might need to experiment on this to get the right mug size for your recipe. Always remember, bigger is better. It helps to have the mug on a small plate before putting it in microwave. This way, if overflow happens, it is easier to cleanup.
- Start with the minimum cook time of your recipe – Cooking time could vary depending on the microwave wattage as well as type, size and shape of mug used. Always start with the minimum time, and microwave in 30 seconds interval. Check the cake by carefully touching the top, it should be firm and springy, not at all doughy but still a little bit moist. Sometimes, the cake will start to pull away from the side of the mug. If it’s not done, keep cooking it in 15-second bursts.
- Sinking happens – Mug cakes often deflate, this is normal. It will rise like a soufflé, and will quickly deflate. Don’t fill it up more than halfway, it won’t help. It will create a mess when it over flow.
- Best eaten the day they are made: One thing I noticed, mug cakes are best eaten the day they are made, or should I say immediately after you made them while they are still soft and moist. Sometimes, as you store it longer, it could get dry. If this happens, reheat it for 10 seconds.
- 3 tbsp all-purpose flour
- 1 tbsp unsweetened cocoa powder – sifted
- 1/4 tsp baking powder
- 1 tbsp granulated sugar
- 1/4 cup milk (any milk will work)
- 1 tsp flavorless oil
- 3 tbsp creamy or chunky peanut butter
- 2 mini peanut butter cup, chopped into quarters OR 1 tbsp chocolate chips OR combination of both. (1 tbsp chocolate chip + 1 mini peanut butter cup).
Note: There are different kind of Reese peanut butter cup. If you are using the one that looks like a disk (this is the one I used), you only need 1 piece of that chopped. If you are using the mini ones, about 2-3 pieces will do. If you are using a bar, just chopped few pieces to for mixing.
- In a large microwave safe mug, add all ingredients except peanut butter cups. Using a small whisk, mix vigorously until batter is smooth and no flour chunks remain. The batter will be quite thick but should not be clumping together. If you find your batter too thick (this could happen depending on the type and age of the flour and oil in peanut butter), just add 1-2 tsp of water or oil to thin it out. A thick batter will give a dense and heavy cake.
- Gently stir in chopped peanut butter cups or chocolate chips into the cake batter. Sprinkle few pieces on top. You can reduce or increase it depending on how you like it. I used 2 tbsp chocolate chips and 1 piece of Reese peanut butter cup and chopped it into quarters. I find that a combination of both is the best as it is not too overwhelming with peanut butter.
- Cook in the microwave at full power for about 1 minute. If cake batter is still gooey, cook for an additional 15 seconds. Do not over microwave as it could get dry easily. Allow cake to cool a few minutes before eating. Cake is best eaten warm.
If you are not comfortable making it in microwave, you can also bake it in a pre-heated 350F oven for 22-27 minutes or until toothpick inserted in the center comes out slightly clean, with still some crumbs sticking to the toothpick. It still not too long if a wait for sometimes this delicious.
Good to know:
- 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.
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Try it and let me know how it goes. Feel free to share this recipe and let’ get the community baking!♥