Description
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
- 1/3 cup all-purpose flour
- 3 tablespoons Dutch-processed cocoa, sifted
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar or monkfruit substitute
- 1/4 cup packed light brown sugar
- 1/4 cup whole milk
- 1 tablespoon vegetable oil, such as avocado
- 1 1/2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/2 tablespoons creamy peanut butter, divided
- Vanilla ice cream
- Chopped salted cocktail peanuts and flaky sea salt, for garnish
Instructions
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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).
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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.
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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.
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Top each cake with a scoop of ice cream or whipped cream. Garnish with peanuts and flaky sea salt.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: recipe
- Method: microwave
- Cuisine: American