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This easy Peanut Butter Mug Cake comes together in a snap and will satisfy all your sweet + salty cravings! Made with creamy peanut butter, every bite of fluffy cake is full of melty semi-sweet chocolate chips. Top it all off with ice cream or whipped cream!
It’s been a while since I shared a mug cake recipe, so today I’m bringing you a fluffy peanut butter mug cake with chocolate chips. It has the perfect balance of sweet and salty, all mixed together with melty semisweet chocolate chips. I love serving this with vanilla ice cream or a big dollop of whipped cream for the perfect bite!
If you’re new to microwave desserts I recommend checking out some of my previous recipes for details on how to make a mug cake. The beauty of mug cakes is that the process is pretty much the same for every one, you just have to change up the ingredients and ratios to achieve different flavors. For this mug cake, I wanted to hit that classic note of chocolate + peanut butter!
Why You’ll Love this Peanut Butter Mug Cake
- Easy. Mix all your ingredients together in a large mug, then pop it in the microwave and zap until ready. Add your favorite toppings and dig in.
- Quick. Start to finish you can make yourself a decadent serving of peanut butter cake in 5 minutes.
- Salty + Sweet. Adding peanut butter to a mug cake adds and irresistible note of saltiness that’s perfectly complimented by the sweetness from the cake itself and the chocolate chips. It’s super tasty!
Tips for Success
Although the process for making this mug cake is pretty much identical to all my other recipes, there are a few tips I still want to share.
- Use creamy peanut butter. It is important that you use a creamy peanut butter like Jiffy. A chunky peanut butter or a “natural” one that isn’t quite as smooth won’t blend as well into the mug cake batter.
- Use a BIG mug. This mug cake is probably one of the biggest ones I make. It cooks up quite tall and fluffy in the microwave so be sure you use a 15-oz mug for this one.
- If you don’t have a mug that big you could also spoon half of the batter into an 11-oz mug and then make two mug cakes. You will need to reduce the cook time by about ~1 minute if you go this route, but experiment with it and see what works best. Cook times for mug cakes always vary by microwave.
- Let it cool. I cannot stress this enough. Mug cakes are always super hot when they come out of the microwave so, eager as you are to dig in, resist that urge and let it cool for a couple minutes.
- Add toppings! I like to add a scoop of vanilla ice cream or a swath of whipped cream right in the mug. You can also scoop the mug cake out into a bowl and then really go to town with your toppings since you’ll have more room. Doing this also lets your mug cake cool faster!
Want to Try More Mug Cakes?
Mug cakes are something of an obsession and I’m slowly working on adding all my recipes to this site. Here are the ones I’ve shared so far:
- Chocolate Mug Cake – A classic mini chocolate cake in mug form!
- Vanilla Mug Cake – Another old-fashioned cake that you can quickly throw together in the microwave.
- Snickerdoodle Mug Cake – This is actually a variation of my vanilla mug cake. Same as with sugar cookies, all you have to do is add some cinnamon to turn a vanilla treat into a snickerdoodle variation!
- Nutella Mug Cake – If you are a Nutella lover and looking for new ways to use it, I highly recommend a mug cake.
- Strawberry Shortcake Mug Cake – I love making this when strawberries are in season. This is the perfect treat for when you’re craving strawberry shortcake but don’t want to spend time making the biscuits. This mug cake gives you strawberry shortcake stat!
Peanut Butter Mug Cake
- 2 tablespoons creamy peanut butter
- 1 egg yolk
- 1 tablespoon oil, olive oil or vegetable oil (I used olive)
- 4 tablespoons milk
- ½ teaspoon pure vanilla extract
- 2 tablespoons brown sugar
- Small pinch of kosher salt
- 2-3 tablespoons semisweet chocolate chips
- 4 tablespoons all purpose flour
- ½ teaspoon baking powder
- Mix wet ingredients. In a large microwave-safe mug, combine the peanut butter, egg yolk, oil, milk, vanilla, brown sugar, salt, and chocolate chips. Mix well.
- Add dry ingredients & mix well. Add the flour and baking powder. Mix just until there are no dry ingredients visible. Make sure you get into the nooks of the mug so that no dry ingredients get stuck at the bottom. Don't overmix or the cake will be chewy instead of fluffy.
- Bake. Microwave for 2 minutes 30 seconds. Cook time will vary according to your microwave so check at the 2-minute mark. The cake is done when there is no wet batter on top and it springs back slightly when you press it gently with a finger.
Cool a few minutes, it will be hot!
- Serve. Add vanilla ice cream or whipped cream if desired.