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Chocolate Peanut Butter Cake in a Mug

This is the kind of recipe that will make you want to leave your boyfriend if you have one.

A "single-serving" chocolate cake that can be made in your microwave, tastes like a Reeses peanut butter cup, and is under 150 calories for the entire recipe:

Or at least lock him outside for an hour. A girl needs her space when chocolate and peanut butter are involved.

No boys allowed.

1 Minute Chocolate Peanut Butter Cake

Above, topped with Healthy Coffee Fudge Frosting.

Peanut Butter Cake in a Mug

Chocolate Peanut Butter Mug Cake


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.

View Mug Cake Nutrition Facts

1 Minute Chocolate Peanut Butter Cake

Peanut Butter Cake

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.


mothers day food

Flourless Chocolate Chip Cookies

5/5 (1)

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Published on October 8, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. jenna says

    holy moly! just made this and it was fantastic! was a little skeptical at first, but I’m impressed! definitely will be making it again! thanks!

  2. Sarah A says

    Would it be possible to make this without chocolate so it’s just a peanut butter mug cake? Would I have to substitute something for the cocoa powder?

  3. Lisa Hartjes says

    Hi! I’m really interested in this recipe, but I think there’s an error with your nutritional information. I’m a diabetic on a low sodium diet, so I always double check all nutritional information for recipes I’m interested in when I enter it into MasterCook. This is what MasterCook calculates from your posted recipe:

    Per Serving (excluding unknown items): 215 Calories; 8g Fat (29.4% calories from fat); 20g Protein; 23g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 625mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

    I double checked all the ingredient entries in the program, and they are correct. Did you forget to enter something for your nutrition info, or is MasterCook really messed up?

  4. Ashley says

    I love your recipes!! I just started sharing them with my daugther to ise in her easy bake oven!!



  5. Amy says

    I didn’t have PB powder, so I used a tablespoon of regular PB and 2 tablespoons of oat flour. I cooked it in the microwave for 45 seconds and topped with a dollop of Greek yogurt sweetened with a little Splenda. It was so moist and delicious….definitely satisfied my craving for chocolate and PB….oh yeah, I added a few chocolate chips too 😉

  6. Evelyn C says

    This cake tasted AMAZING! All I had was chocolate powdered peanutbutter from PB &Co, so I left out the cocoa and put in 5 tbsp of that ( because I thought the batter looked a little runny.)didn’t have any oil so I used mashed banana.( I hate the taste of banana and chocolate, thanks to “healthy” banana brownies. There is no way you could taste the banana, I should know, I am very sensitive taste-wise.)I also added a tsp of real pb, cuz why not? Used real sugar because that was all I had on hand . Next time I think i will cut out the white sugar and use honey,for refined sugar free, but decrease the milk(does anybody know if that should work?) ? 5 Stars!! Great job Katie keep it up!

  7. 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.

  8. 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?

  9. 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

  10. 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.

  11. 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.

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