I first tried mixing chocolate and peanut butter in a mug on a rainy afternoon. I wasn’t in the mood for baking, but I craved that gooey, rich combo. In just minutes, I had a soft, fudgy chocolate cake with a molten peanut butter swirl—right in my favorite ceramic mug. This Peanut Butter Chocolate Mug Cake gives you dessert satisfaction without preheating the oven or making a mess. If you’re a fan of melty chocolate and creamy nutty goodness, this one’s for you.
Table of Contents
Why This Combo Works So Well
The melt-in-your-mouth swirl
Chocolate and peanut butter are magic together—but when you microwave them into a gooey cake, the contrast gets even better. The soft chocolate sponge surrounds warm pockets of melted peanut butter, giving you sweet, salty, and creamy in every bite.
5-minute dessert dream
It takes one mug, a few pantry staples, and just a minute or so in the microwave. There’s no egg, so the texture stays rich and fudgy. Perfect for a weeknight dessert, a late-night craving, or even a snack when you need something warm and comforting fast.
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Peanut Butter Chocolate Mug Cake (Melty & Easy!)
- Total Time: 5 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
This easy Peanut Butter Chocolate Mug Cake is a dreamy combo of rich cocoa and creamy peanut butter, swirled into one soft, microwaveable dessert. It’s fast, decadent, and made with just a few pantry staples.
Ingredients
4 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar (or your preferred sweetener)
¼ teaspoon baking powder
Pinch of salt
3 tablespoons milk (dairy or non-dairy)
2 tablespoons melted butter or neutral oil
¼ teaspoon vanilla extract
2 tablespoons creamy peanut butter (plus extra for swirl)
2 tablespoons chocolate chips or chunks (optional)
Instructions
1. In a microwave-safe mug, whisk together flour, cocoa powder, sugar, baking powder, and salt.
2. Add milk, melted butter or oil, and vanilla. Stir until the batter is smooth.
3. Fold in chocolate chips, if using. Drop peanut butter into the center and swirl gently.
4. Microwave on high for 60–90 seconds. Check after 60 seconds for doneness.
5. Let rest for 1–2 minutes. Add more peanut butter on top and enjoy warm.
Notes
Use a larger mug (10–12 oz) to avoid overflow.
Don’t overcook. A slightly gooey center is perfect.
Make it vegan using plant milk and oil-based peanut butter.
Best served immediately while melty.
- Prep Time: 3 minutes
- Cook Time: 1 minute 30 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: Chocolate-Peanut Butter
Nutrition
- Serving Size: 1 mug
- Calories: 520
- Sugar: 35g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: peanut butter chocolate mug cake, microwave dessert, melty peanut butter
How to Make the Mug Cake (Single Serving)
Ingredients List
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar (or brown sugar)
- Baking powder
- Salt (just a pinch)
- Milk (dairy or non-dairy)
- Neutral oil or melted butter
- Vanilla extract
- Creamy peanut butter (plus extra for topping)
- Chocolate chips or chunks (optional but excellent)
Directions
- Choose a mug that holds at least 10–12 oz so your cake doesn’t overflow.
- Whisk together flour, cocoa powder, sugar, baking powder, and salt directly in the mug.
- Add milk, oil or butter, and vanilla. Stir well until smooth and all dry bits are incorporated.
- Fold in chocolate chips if using.
- Add a generous spoonful of peanut butter in the center and gently press or swirl it through the batter.
- Microwave on high for 60–90 seconds. Begin checking around 60 seconds. It should look set at the edges but moist in the center.
- Let rest for 1–2 minutes. Add more peanut butter on top if you want it extra indulgent. Eat warm.
Tips for Perfect Texture and Flavor
Microwave timing matters
Microwaves vary, so go slow. Start with 60 seconds, then increase in 10-second bursts until just set. Overcooking leads to dry cake. Under-microwaving lets it stay fudgy.
Customize it your way
Use crunchy peanut butter for texture. Add a pinch of cinnamon or espresso powder to boost flavor. Swap chocolate chips for white chocolate or even butterscotch chips. Try almond or sunflower seed butter for allergy-friendly versions.
FAQs
Can I make this with almond milk?
Yes! Any non-dairy milk works. Almond, oat, soy, or even coconut milk will keep the batter moist and the structure solid.
Will peanut butter burn in the microwave?
Not usually if it’s inside the batter or gently swirled. Avoid placing large blobs directly on top without covering them slightly with batter.
Can I skip chocolate chips?
Absolutely. The cocoa and peanut butter create a rich flavor on their own. Chips just take it to another level.
How long does it last?
This mug cake is best fresh while warm. If you must store it, cover and refrigerate. Reheat gently but expect the texture to change slightly.
Conclusion
This Peanut Butter Chocolate Mug Cake is comfort in a cup. From the gooey peanut butter center to the rich cocoa sponge, it’s a warm hug for your taste buds. It’s quick, customizable, and made to satisfy. So grab your mug, raid your pantry, and make this melty magic happen in minutes.