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Chocolate Peanut Butter Mug Cake - A Quick, Cozy Treat for One

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • All-purpose flour (or a 1:1 gluten-free blend)
  • Granulated sugar (or coconut sugar)
  • Unsweetened cocoa powder
  • Baking powder
  • Salt
  • Milk (dairy or non-dairy like almond, oat, or soy)
  • Neutral oil (canola, avocado, or melted coconut oil)
  • Vanilla extract
  • Peanut butter (creamy works best)
  • Optional add-ins: chocolate chips, mini peanut butter chips, a pinch of espresso powder, or a few chopped peanuts

Method
 

  1. Choose the right mug. Use a microwave-safe mug that holds at least 12 ounces. This helps prevent overflow and gives the batter room to rise.
  2. Mix dry ingredients. In the mug, whisk together 1/4 cup flour, 2 tablespoons sugar, 1 1/2 tablespoons cocoa powder, 1/4 teaspoon baking powder, and a small pinch of salt until no streaks remain.
  3. Add wet ingredients. Stir in 1/4 cup milk, 2 tablespoons oil, and 1/4 teaspoon vanilla. Mix until smooth. The batter should be thick but pourable; add a teaspoon of milk if needed.
  4. Add the peanut butter. Drop 1 tablespoon of creamy peanut butter in the center. Gently press it down just below the surface or swirl lightly with a spoon.
  5. Optional toppings. Sprinkle a few chocolate chips or chopped peanuts on top for extra texture and flavor.
  6. Microwave carefully. Cook on high for 45–60 seconds to start. The cake should rise and look set around the edges with a slightly glossy center. If it’s still very wet, heat in 10-second bursts until done.
  7. Check doneness. The top should spring back lightly to the touch. Avoid overcooking—microwave heat continues to carry over and can dry it out.
  8. Rest and serve. Let it sit for 1–2 minutes. Enjoy straight from the mug, or top with a scoop of ice cream, a drizzle of warm milk, or extra peanut butter.