Chocolate Peanut Butter Mug Cake
A quick and easy oven-baked mug cake that combines rich chocolate and creamy peanut butter in a single serving, perfect for late-night cravings.
Servings: 1 mug cake
Calories: 350kcal
Ingredients
For the cake
- 4 tablespoons all-purpose flour Measure lightly and level to avoid a dense cake.
- 1.5 tablespoons unsweetened cocoa powder
- 2.5 tablespoons granulated sugar You can also use half brown sugar.
- 1/4 teaspoon baking powder
- 1 pinch fine salt
- 1 large egg yolk At room temperature for tenderness.
- 5 tablespoons milk Dairy or unsweetened almond milk.
- 1.5 tablespoons neutral oil Or melted butter.
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons chocolate chips Optional.
- 1 heaped tablespoon creamy peanut butter For the swirl.
Instructions
Preparation
- Preheat the oven to 350 F (175 C). Place a small baking sheet on the middle rack to heat with the oven.
- In a bowl, whisk together the flour, cocoa, sugar, baking powder, and salt until no cocoa lumps remain.
- Whisk in the egg yolk, milk, oil, and vanilla until smooth and glossy.
- Fold in the chocolate chips if using.
- Pour the batter into the greased mug, filling it about two-thirds full.
- Warm the peanut butter in the microwave for 10 to 15 seconds until soft, or stir vigorously to loosen. Dollop it on the batter and swirl through with a toothpick or knife.
Baking
- Place the mug on the hot baking sheet and bake for 12 to 16 minutes, checking at 12 minutes. The top should look set and a toothpick poked off-center should come out with a few moist crumbs.
- Cool for 5 minutes before enjoying.
Notes
If you want to make it gluten-free, use a 1:1 gluten-free baking blend and check for doneness at 11 minutes. Feel free to tweak the bake time and ingredients to fit your preferences.