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When the chocolate craving hits hard but the idea of baking a full cake sounds like a personal attack, this Chocolate Peanut Butter Mug Cake swoops in like your dessert superhero. Rich, fudgy, and layered with salty-sweet peanut butter, this microwave mug cake recipe makes just two servings. Perfect for sharing—or not, we don’t judge.
Whether you’re cooking for yourself, a partner, or simply want to indulge without turning on the oven, this small-batch recipe delivers big flavor with minimal fuss. Best of all, it’s ready in minutes.
Why You’ll Love This Chocolate Peanut Butter Mug Cake
This isn’t one of those sad, spongy mug cakes you microwave out of desperation. It’s got real structure, rich chocolate flavor thanks to Dutch-processed cocoa and espresso powder, and just the right amount of gooey peanut butter in every bite. It checks all the boxes:
Quick and easy
No mixer required
Pantry-friendly ingredients
Single-serving portion control (unless you eat both, in which case—respect)
Plus, it’s finished with chopped salted peanuts and a pinch of flaky sea salt for a salty crunch that takes it from snack to chef’s kiss.
The Secret to a Moist and Rich Mug Cake
What sets this chocolate peanut butter mug cake apart is the balance of sugar, oil, and milk. Granulated sugar brings classic sweetness, while light brown sugar adds moisture and a subtle caramel note. Whole milk keeps things tender, and just a tablespoon of vegetable oil prevents the dreaded dry crumb.
A single egg provides structure and richness, and the espresso powder doesn’t make it taste like coffee—it just amplifies the chocolate. Think of it as the behind-the-scenes flavor director.
Let’s Talk Peanut Butter
There’s peanut butter inside the cake and swirled right into the center before cooking. As the mug cake heats up, the peanut butter melts into a gooey core that’s basically a built-in sauce. It’s the kind of upgrade that makes you wonder why all cakes don’t come with a peanut butter lava center.
How to Serve It (and Make It Look Fancy)
Once the cake is done, it’s ready to eat straight from the mug. But if you want to level up your presentation (or your Instagram game), top it with a scoop of vanilla ice cream. The cold creaminess melts into the warm cake like a dream. Sprinkle chopped salted cocktail peanuts and a pinch of flaky sea salt on top for crunch and contrast.
It’s salty, sweet, warm, cold, soft, crunchy—a full sensory experience in less time than it takes to preheat your oven.
Just Make It
Whether you’re flying solo or need a quick dessert for two, this chocolate peanut butter mug cake is everything you want in five minutes or less. No baking trays. No leftovers tempting you all week. Just pure, fudgy indulgence with a creamy peanut butter twist.
This gooey Chocolate Peanut Butter Mug Cake for two is the perfect quick dessert when you want something homemade without the hassle. Made in the microwave in under 5 minutes, it’s fudgy, salty-sweet, and topped with peanut butter, vanilla ice cream, and crunchy peanuts. The easiest chocolate fix you’ll ever make!
Ingredients
Scale
1/3cupall-purpose flour
3tablespoons Dutch-processed cocoa, sifted
1/2teaspoonbaking powder
1/4cupgranulated sugar or monkfruit substitute
1/4cup packedlight brown sugar
1/4cupwhole milk
1tablespoonvegetable oil, such as avocado
1 1/2teaspoons instant espresso powder
1teaspoonvanilla extract
1large egg
2 1/2tablespoonscreamy peanut butter, divided
Vanilla ice cream
Chopped salted cocktail peanuts and flaky sea salt, for garnish
Instructions
Whisk together flour, cocoa, and baking powder in a small bowl until well combined. Whisk together granulated sugar, brown sugar, milk, oil, espresso powder, vanilla, egg, and 1 1/2 tablespoons peanut butter in a medium bowl until well combined. Whisk flour mixture into sugar mixture until mostly smooth and well combined (some very small lumps are okay).
Divide batter evenly between 2 (12-ounce) microwavable mugs. Evenly divide and dollop remaining 1 tablespoon peanut butter in center of batter in each mug.
Microwave cakes, 1 at a time, on HIGH until tops are just set and a wooden pick inserted into center comes out with just some moist crumbs, 50 seconds to 1 minute and 10 seconds. (If cake is still underdone after 50 seconds, microwave on HIGH in 5- to 10-second intervals, as needed; it’s normal for cake to rise and then sink slightly once removed from the microwave). Wipe sides and rims of mugs clean using a damp paper towel, if desired. Let cake stand at room temperature 5 minutes.
Top each cake with a scoop of ice cream or whipped cream. Garnish with peanuts and flaky sea salt.
