This is the kind of recipe that will make you want to leave your boyfriend if you have one.
Or at least lock him outside for an hour. A girl needs her space when chocolate and peanut butter are involved.
No boys allowed.
Above, topped with Healthy Coffee Fudge Frosting.
Chocolate Peanut Butter Mug Cake
(single-serving)
Adapted from One-Minute Chocolate Mug Cake.
- 1 tablespoon plus 2 tsp cocoa powder (8g)
- 3 tablespoons powdered peanut butter (PB2 or Betty Lou’s) (For substitutions, see “nutrition facts” link below) (18g)
- scant 1/16 tsp salt
- 1 tsp sugar or xylitol (omit if you like bitter chocolate cake) (4g)
- 1/4 tsp baking powder
- pinch stevia OR 1 additional tablespoon sugar
- 2 tsp coconut or veg oil, or mashed banana or applesauce (I personally don’t like the fat-free option and recommend the oil, but I’m adding the option because I know many of you don’t mind the taste/texture of the lower-fat version.) (8g)
- 3 tablespoons milk of choice (45g)
- 1/4 tsp pure vanilla extract
Mug Cake Recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, 1-cup ramekin, or even a coffee mug. If using the microwave: cook 1 minute 25 seconds (time may vary, depending on your microwave’s wattage). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it). You can cook this in an oven if you prefer, but you’ll have to experiment to find the correct amount of time.
Were you friends with boys growing up? Or did you think boys had cooties?
When I was really little, I was friends with all the boys. They had better toys! Swords and transformers and legos beat playing House any day. I never even heard the idea boys had cooties until third grade, and by then I already knew that wasn’t true.
LINK OF THE DAY:
Lydia says
Just made this! Was sooo good, the texture of mine was more of a molten, soft deliciousness with a flooffed up top that was coming apart from the sides. In other words exactly what o wanted! I accidentally put two tablespoons of cacao and halved the sugar so it was veryyy bitter but scrumptious nevertheless haha I’ll have to try again without messing up the measurements.
Christina says
If I want to cook this in a toaster oven (I don’t own a microwave), how long and at what temperature would you recommend?
Jason Sanford says
Be sure to report back if you experiment!
Julia says
This is so yummy, enough for a chocolate on craving, topped with a couple more T. of pb2 mixed with almond milk and a cohl!e drops of English toffee stevia, thank you
Mary says
Mine looked more like pudding and smelled like a sweaty trash can. I microwaved it for an additional 45 seconds and now it looks like burnt pudding. I used all the same ingredients except for 2 tsp of truvia baking blend instead of white sugar. How did you get yours so cakey looking? Did you bake it?
Island Cat says
Mine came out of the microwave and was very soft. It needs to cool to become firm. I couldn’t wait for cooling time! So I covered the hot cake with sugar-free ganache, grabbed a spoon, and it was heavenly.
Definitely let it cool before trying to remove from cup or bowl.
Jason Sanford says
That sounds so amazing!!
IslandCat says
Katie, a friend sent me your avocado chocolate mousse recipe and I was hooked. Being addicted to chocolate, cookies, and anything sweet, I’ve been barely hanging on to a very low carb and low sodium lifestyle now that I have heart failure. Your recipes are giving me permission to bake again and easy what I love! Along with LOTS of fresh veggies, of course. This choc/pb mug cake may never get the chance to cool. Today, I covered it with ganache made with no-sugar choc chips. Pure Bliss! Thanks again, and I’ll keep checking out your recipes when I need something sweet and new.