Hey!! Wait, don’t click away! I swear, unlike all those mug cakes of the past this one is actually really tasty! It took me a long time to figure out what was wrong with all the mug cakes. I would see people making them and would try them again and again. They were never terrible, but they weren’t great either. They were just…passable. My biggest problem being the texture. They were always too spongy.
So when my girlfriend Erin of Erin’s Food Files posted a recipe (Banana Nutella Microwave Brownie) that she made up with a leftover half of a banana from her son Elliot, I kind of rolled my eyes. I thought, ya right…I have fallen for the mug cake one too many times. But then I read her description and the recipe was different than any of the others. So I figured what the hell, I will give it one more chance. And, BAM! It was exactly what I had been looking for in a mug cake!
Sadly, I don’t always have a half a banana lying around. To be honest, I almost never have half of a banana lying around! So I started trying to think of what made her recipe so different from all the others…and then it hit me, NO EGG. Sure the banana part is different too, but a banana can be replaced with things like oil and peanut butter. But the egg?! The egg is what had made all the other recipes so spongy! You can make a whole cake with just one egg…so why would we include a whole egg in a tiny mug cake for one??
Once I realized the egg was what was holding me back, the options were endless. I have made more mug cakes then I care to admit…but this has been my favorite recipe so far. It’s not too peanut butter-y, but just enough. It’s full of chocolate flavor and has a great texture. When microwaving, it does rise really high and fall. It’s strange and looks awful, but it’s perfect — I promise! Plus, this recipe is great to build off with other flavor combos. You can switch out the peanut butter for nutella or biscoff spread…or you can add fun additions like chocolate chips, marshmallows or nuts! I promise this is your new favorite midnight chocolate snack.
Chocolate Peanut Butter Mug Cake
Yield: 1 mug cake
recipe note: sometimes I like to stir in mini marshmallows or some chopped walnuts to add a little something different! Add both and it's like a Rocky Road Mug Cake!
3 tablespoons flour
2 tablespoons sugar
1 1/2 tablespoons cocoa powder
1/4 teaspoon baking powder
pinch of salt
3 tablespoons milk
1 1/2 tablespoons vegetable oil
1 tablespoon peanut butter
In a large mug, whisk (with a small whisk or large fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter. Whisk until smooth.
Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise a lot and then deflate. I know it's strange, but trust me it's delicious! Serve immediately!