Peanut Butter & Chocolate Mug Cake
When you’ve got the sudden urge for cake there’s nothing better than a Mug Cake! I mean, they only take 60 seconds to cook! To me this is the Ultimate Mug cake recipe. Rich, chocolatey, with a gooey peanut butter centre. It’s super delicious!
This pudding isn’t overly big (think cup & saucer size, rather than an actual mug) so feel free to double the quantities if you need. I like the fact there’s no egg as it means there’s no risk of the pudding being rubbery. Also – it means halving or tripling the recipe is super easy.
Also, try my White Chocolate & Coconut version!
- 2 tbsp plain flour
- 1 tbsp cocoa powder
- 2 1/2 tsp sugar
- 1/4 tsp baking powder
- A pinch salt
- 1 tbsp cooking oil (eg canola)
- 1/4 tsp vanilla essence
- 2 tbsp milk
- 2 tsp milk chocolate drops
- 1 tbsp peanut butter
- 1 tsp of water to sprinkle over the top
- In your mug/cup, stir together the dry ingredients (flour, cocoa powder, sugar, baking powder, salt).
- Add in the vegetable oil, milk and vanilla essence, stirring until the mixture is smooth.
- Mix through the chocolate drops.
- Spoon a dollop of peanut butter on top, and gently push down into the mixture.
- Sprinkle a teaspoon of water over the top (this stops the pudding from drying out) and microwave for approx 60 seconds on high (checking after 50 seconds).
- Microwaves cook at different temperatures. This is based on a 900w microwave so alter the time if needed. The cake may need +/- 15 seconds.
- This makes a cup & saucer size pudding (which I find is big enough as it’s quite rich). If you want a bigger amount then double the recipe – no judgement here!
- I like making these in pretty china cups BUT check if you do that’s there no gold in the pattern. Metal and microwaves don’t mix!
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