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:
Hi Katie!
I just tried this recipe substituting the PB2 with almond meal. It turned out beautifully! Very rich and with a good nutty texture that makes you slowly savour every bite. Instead of making an icing, I let a teaspoon of crunchy peanut butter melt over top of the piping-hot cake.
For people that use almond flour/meal as a substitute, remember that 3 tbsps (28g, 1/4c) is 160 calories, 14g fat, 1g sat. fat, 6 carbs and 6g of protein. I forwent the coconut oil for canola, just because I didn’t want to have too much fat (even if it is good!).
Thanks so much for posting this recipe!
Delicious!! I just made this an it was fantastic! I used 2 tablespoons of peanut butter and 2 table spoons of whole wheat flour. I also nixed the oil completely and used 1tbs of maple syrup as the only source of sugar. And truthfully, I had a huge chocolate tooth (not unusual) so I added some dark chocolate chips. Thank you for all the delicious recipes!! This was fantastic!!!
Wasted 3 tablespoons of PB2 on this. Not happy, that stuff is expensive. Cooked in micro for 1 min, 25 sec and went up in intervals of 15 seconds. Never got to cake consistency, never got beyond baby poop consistency. Will not try another one of these recipes.
Hey Katie don’t you just love when someone messes up a recipe and then blames you for something she did wrong? 😉
Very mature, J. I followed the recipe exactly. Not looking to place blame, just saying these recipes don’t work for me. What kind of troll goes and looks at comments on a nearly one year old recipe? Perhaps your time might be better spent doing something actually meaningful.
Someone who used the words baby poo is calling me immature? Really? And no I was not looking through year old posts. I subscribe to comments. I felt I had to speak up because your comment was very out of line. If you had bothered to look at the comments above yours you would see it’s not a bad recipe but what obviously must have been a mistake made by you. Your close minded attitude just bothered me. But say whatever you like in reply. I won’t be bothering to respond to you again.
I made this with almond flour for myself and husband and it was great! I also subbed honey for the sugar and used less milk. a little more souffle-ish than cake-like but made it very fudgy and delish. Made a great New Year’s treat!
this is SOO awesome! I did not have a clean set of measuring spoons, so I had to measure everything with multiple 1/4 t measurements, lol. It came out really oily, but I just kept pouring oil off, and baking in the microwave, and it came out really fudgy and delicious. I hope it turns out as well when I am measuring correctly! Once again, you have created a treasure.
Great recipe. Just a suggestion, you should use unrefined coconut oil instead of
vegetable oil.. When vegetable oil is heated it becomes toxic.. There is nothing good in Vegetable oil..
Just a thought..
I have six brothers and I definitely had more guy friends than girls. They were so much more drama free and everything was more fun with them. Girls can be way too much work.
I just whipped this up for my late-night chocolate craving. I used almond flour and replaced the sweetener with Truvia. It worked out well without giving me too many late-night carbs. Thank you Katie your site is amazing!
Just made this and oh. My. God. I just. SO DELICIOUS. Katie, you are an angel. AN ANGEL.
I just had to post that I made an impromptu frosting to go on this that was AMAZING! (BTW LOVE your site and your single desserts!!!!) I mixed 2TBSP PB2 with 1TBSP of pure maple syrup (more/less to consistency). It may be my new favorite frosting recipe. I’m excited to try it on the 1 minute chocolate cake too!
Tasted very much like my pb2 and my cake was a bit dry. MAybe mext time i add a little applesauce as well. I followed the recipe to a tee but came out tasting like the peanut flour and not cakey. Maybe less time in the microwave? Either was it was still good.
Could be! Microwaves vary in wattage, meaning some are much more powerful than others and take less time. Climate can play a role as well.
I had high hopes, but low expectations for this recipe, as I have tried MANY low carb mug cakes and been disappointed in them ALL. This is AMAZING!! Thank you!
First of all, your mug brownies have changed my life! Not even joking! I am a high school student, and last year, I had lunch with my lifelong bestie, Ruth. This year, we have separate lunches and no classes together! Enter: Mug Brownie Mondays. Every Monday morning, we bring our ingredients, and mix them up in mugs, cook them in the school microwave, and eat them as we head off to first hour!
Also, my tomboy streak didn’t wear off until I was 14! In eighth grade, I was actually the only girl baritone in choir, and the other baris pretty much became my brothers. (And I was their brother, too.) I also remember crying in first grade PE because the girls had to jump-rope while the boys played dodgeball. 🙁
How can I double this recipe? If I try to just double everything it comes out a muddy (yet tasty) mess. Would love for it to come out like cake when doubled!
I’m eating it right now. It’s delicious!!! Very quick and easy to make.
I didn’t have powdered PB do I sub with almond powder and it turned great. Also I put 1/2 tbs sugar only and for the oil “j’ai coupé la poire en deux!” (don’t know the expression in english for this) so I put 1 tbs olive oil and 1 tbs applesauce since I didn’t want my breakfast to have the strong flavour of olive oil.
I also added 1 tbs of PB otherwise it wouldn’t be a chocolate PB mug cake 😀
Thanks Katie!
I’d love to put chocolate all over Katie. All natural and would taste amazing I’m sure!