This Peanut Butter Mug Cake recipe features soft, fluffy, and moist peanut butter cake with just the right sweetness level and gooey little bursts of chocolate.
If you haven’t jumped on the mug cake bandwagon, now is as good a time as any to hop on!
They’re a good way to satisfy a sweet tooth when you don’t feel like making a full cake.
Because they’re so small, you won’t be stuck with a ton of leftovers!
And of course additional perks are that they cook up fast right in the microwave with minimal cleanup.
Are you sold yet?
This Peanut Butter Mug Cake recipe features surprisingly light and fluffy cake. It’s just sweet enough without being too sweet, and it has depth of flavor from peanut butter and vanilla. Chocolate chips stirred in at the end add the perfect amount of chocolate, and if your cake is still warm they will get deliciously gooey.
Picture this. It’s a chilly evening and you’re in the mood for something sweet. But you’re about to start watching a movie and you have absolutely no desire to bake a cake or a batch of cookies.
And then you remember this mug cake recipe. Less than 10 minutes later, mug cake in hand, you settle in under a blanket on the sofa and start your movie.
If you weren’t sold before, I’m guessing you are now!
The Best Peanut Butter Chocolate Mug Cake Recipe
Peanut Butter Mug Cake Ingredients
- Creamy sweetened peanut butter
- Vegetable Oil
- Whole milk
- Vanilla extract
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Baking powder
- Semisweet chocolate chips
How to Make a Peanut Butter Mug Cake
- Melt the peanut butter in a 10 to 12 ounce microwave-safe mug. Add the oil, milk, and vanilla, and give it a stir.
- Stir in the granulated sugar and brown sugar.
- Now add the flour, baking powder, and salt. Stir to combine.
- Add the chocolate chips!
- Stir them in. The batter will be fairly thick.
- Microwave for about 1 minute, 45 seconds.
Variations on This Recipe
- Swap nuts. Use your favorite flavor of creamy sweetened nut butter.
- Add crunch. If you like crunchy texture, use crunchy nut butter instead of creamy.
- Go fruity. Instead of chocolate chips, top this Peanut Butter Mug Cake with sliced strawberries or bananas.
Tips for Making a Peanut Butter Mug Cake
- Make sure to heat the peanut butter just enough to melt it.
- To lighten this cake a little, you can omit the oil and add an additional 2 tablespoons of milk.
- This mug cake is best enjoyed while it’s still warm.
- Pause the microwave once halfway through and open the microwave door (to help the cake not to overflow), and then let it finish cooking.
Peanut Butter Mug Cake FAQs
Do Mug Cakes Contain Egg?
If you're looking for a mug cake with no egg, you're in the right place! There is no egg in this mug cake.
To achieve a spongy and soft cakey texture, here we use a little bit of baking powder as the leavening agent and a combination of oil and whole milk for moisture.
Is a Mug Cake Eaten Hot or Cold?
I think this Peanut Butter Mug Cake tastes best eaten warm. It shouldn’t be so hot that it burns your mouth, but it has the softest texture if you eat it before it gets cold.
Once it’s out of the microwave, I like to let it sit for about 3 to 5 minutes before eating.
Can You Reheat a Mug Cake?
Technically, yes. However, like most other mug cakes, this is best when eaten while it’s still warm when you initially make it.
If you have leftover mug cake and want to reheat it, do it for 5 to 10-second intervals in the microwave. But beware that it might dry out your cake!
More Peanut Butter Treats to Make
Peanut Butter Mug Cake
- 3 tablespoons creamy sweetened peanut butter
- 2 tablespoons vegetable oil or avocado oil
- 4 tablespoons whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1/2 tablespoon light brown sugar lightly packed
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon semi-sweet chocolate chips for topping
- Add the peanut butter to a 10 to 12 ounce microwave-safe mug and microwave until melted, about 15 to 20 seconds, and then give it a stir. Use a fork to stir in the oil, milk, and vanilla until smooth, and then stir in the granulated sugar and light brown sugar.
- Add the flour, baking powder, and salt, and stir to combine.
- Microwave on high until the cake is cooked, about 1 minute, 45 seconds. Pause the microwave once halfway through and open the microwave door (to help the cake not to overflow), and then let it finish cooking.
- Sprinkle the chocolate chips on top. Serve warm.