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 how to get rid of the bad spongy texture of most mug cakes. I loved the flavor – but had hated the texture of all the mug cakes I had tried.
So when my girlfriend Erin posted a recipe for (Banana Nutella Microwave Brownie) that she made up with a leftover half of a banana, I kind of rolled my eyes. I thought, ya right…I have fallen for the mug cake one too many times. But her recipe was so different than any of the others I had tried, I decided to give the mug cake one last chance. And, BAM! It was exactly what I had been looking for!
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 in the past few weeks 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!
P.S. A mini whisk does make mug cakes easier to make. I tend to make a mess with a fork. 😉
Update: Lots of questions about where these mugs came from! Aren’t they adorable?? I found them on Amazon. They actually don’t sell this print anymore, but I found these similar ones!
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