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:
This was SO good!!! Oh my word was it good. Could not tell that it didn’t have a ton of butter and sugar. And even my boyfriend liked it when I gave him a taste, but just a small taste because I was so not sharing. It was too good!
Thanks for a great recipe.
OMG! This is SO moist, delicious and completely decadent. I felt like I was cheating on my diet but this cake fits great on a low-carb low-sugar plan. I didn’t even bother with the frosting and it was still amazing. Thank you, Katie!! 🙂
This looks SO decadent! I am a peanut butter and chocolate fanatic, so I’ll definitely be making this soon! By the way, I just found your blog and I am drooling over all of your pictures and recipes! I can’t wait to subscribe to it!
A quick and delicious “frosting” can be made out of just sweetener & cocoa powder. Add in milk or water and stir until you get the right consistency. I also discovered that xanthan gum comes to the rescue if you add too much liquid. Yum!
Hi Katie! How would you make this into a regular-sized cake? What would the amounts increase to? (I want to make a sugar free birthday cake for my diabetic mother!)
I made this with almond flour. The batter was quite runny, but i cooked it anyway. I microwaved it for 1 minute 25 seconds, and when i checked on it, i noticed that it had “exploded”. 1/4 of my batter spilled over the sides, plus it had a very burnt flavour. For some reason, while i was preparing my batter, i added some almond extract, even though i LOATHE it. Love almonds, hate the extract. For me this was a FAIL, but i’m sure it would have worked great if i had used peanut butter powder.
I plan to try again and see if i did anything wrong! Maybe i just have bad luck with desserts in microwaves……
best comfort food. midterms week. rent week. perfect. beautiful.
I just made this with almond flour instead of pb2 and subbed 1 Tblsp of creamy peanut butter for the oil. It was moist and totally delicious!
I love this site; I am a major dessert fan but trying to eat more healthfully without adding artificial ingredients into my body. Thank you, Katie, for all of your hard work making this available to everyone!
Emily, I was coming to post the exact same thing! Except I used 2 T of peanut butter. I also used 2T of honey. Quite delicious!
Is there a way to make this without the PB2? I can only get regular peanut butter and I’m afraid my food processor is a bit wimpy and won’t pulverize peanuts quite enough…?
Ooops, I had that link open in a tab for weeks and never realized that the last two commenters had actually answered my question… 🙂
Just polished off this insanely easy and incredibly satisfying chocolate peanut butter mug cake. I enjoyed the taste, the texture, and the serving size. I used dark cocoa powder which I found to completely take away from peanut butter flavor. I ended up only using 1/2 tsp of brown sugar Splenda blend which I think was a mistake because the dark cocoa powder pretty much masked that too. Overall, it was rather tasty and I thank you for sharing!
it looks like something is missing: no flour? Just cocoa and peanut butter?
I don’t want to use the microwave, what should I do?
Thanks!
Hi Nouna – As others have said, powdered peanut butter is essentially peanut flour. You could use regular flour instead and sub regular peanut butter for the oil, which works fine other than it’s a little harder to mix. But honestly if you don’t want to make ths in the microwave you might be better ff trying a different recipe… others have tried it in the oven, but you’d need to exeriment to figure out what temp and how long. You can try this one if you want a larger cake:
https://lett-trim.today/2012/06/18/cauliflower-chocolate-cake/%3C/a%3E%3C/p%3E
Hope that helps!
thanks, I didn’t noticed it was POWDERED peanut butter, it does not exist in France anyway. It looks so yummy!
THANK YOU!!!! Oh my goodness. I have been working with a nutritionist to improve my diet and to lose weight and be healthier and one of the things I’ve missed the most is eating warm chocolate goodies. This satisfied my craving AND gave me added protein. Perfect! (p.s. I overcooked mine a bit because I didn’t think it was done, but I just poured a little more milk over it and it was perfect.)
Can you ever substitute the sugar or stevia for Splenda instead?
Yes. The sugar is just for sweetness and has nothing to do with the chemistry of cooking in this recipe.
Just made it and I loved it. I never have any coconut or veg oil so I used grapeseed. It was still perfect. Thanks for the recipe!