There’s something magical about a dessert you can make in one mug and a single minute. This chocolate peanut butter mug cake is everything I wanted the first time I failed at baking—simple, indulgent, and practically foolproof. Growing up in Wyoming with Mexican roots from Jalisco, my kitchen always smelled like cinnamon, vanilla, or warm sugar. But it wasn’t until I ruined that first tres leches cake—forgetting to poke holes and ending up with a sponge floating in milk—that I started chasing baking wins that felt achievable.
This Chocolate Peanut Butter Mug Cake came into my life on a night when my toddler was teething, dishes were stacked like a leaning tower, and all I wanted was chocolate. I wasn’t in the mood to bake a full cake, let alone clean up after it. So I grabbed what I had—flour, cocoa, peanut butter—and took a chance. When it came out soft, warm, and gooey with melted peanut butter running down the sides, I almost cried. I’d found my go-to “mom win” dessert.
If you’re anything like me—short on time but big on dessert cravings—this chocolate peanut butter mug cake is about to become your favorite five-minute fix. It’s beginner-friendly, doesn’t require eggs, and nails that perfect balance of chocolate richness and peanut butter creaminess.
Want more single-serve desserts to keep in your back pocket? Try my mug cake chocolate chip cookie for a chewy-soft treat, or make a quick microwave flan pudding when you’re craving something silky and sweet.
This recipe uses pantry staples, makes zero mess, and brings instant comfort. That’s not just dessert—it’s a hug in a mug.
Table of Contents
Chocolate Peanut Butter Mug Cake Ingredients & Tools
When it comes to a quick dessert, nothing beats a recipe you can whip up using pantry basics. This chocolate peanut butter mug cake doesn’t ask for anything fancy—just ingredients you likely already have sitting in your kitchen. And the best part? You only need one mug, one fork, and one microwave to make it happen.
Staple ingredients you probably already have
Let’s start with the essentials. For a soft, chocolatey cake with a molten peanut butter heart, here’s what you’ll need:
- All-purpose flour: Just 3 tablespoons to keep the cake light but structured.
- Cocoa powder: Use unsweetened cocoa powder to intensify the richness and depth of your chocolate flavor, giving your dessert a bold and robust taste.
- Granulated sugar: Regular white sugar works great here. Brown sugar adds extra moisture if preferred.
- Baking powder: Absolutely key to help the cake rise quickly in the microwave.
- Salt: A small touch cuts through the sweetness and brings out the depth of the chocolate.
- Whole milk: Adds richness. Oat, almond, or soy milk also work if you’re dairy-free.
- Vegetable oil: Keeps the crumb moist without weighing it down. Canola or melted coconut oil work too.
- Peanut butter: Creamy or chunky—your call. For a smoother texture, go with creamy.
You can swap peanut butter for almond butter or even sunflower seed butter if needed. This flexibility makes it easy to adjust for dietary needs or allergies.
For a flavor-packed twist, I love using the same peanut butter I keep on hand for my paleo Mexican brownies. The rich nuttiness pairs beautifully with chocolate.
Tools you’ll need (and probably already own)
Forget mixers, baking pans, or fancy thermometers. Here’s all you need:
- A large microwave-safe mug (12–16 oz): The cake will rise, and you don’t want overflow.
- A fork or mini whisk: For mixing the batter directly in the mug.
- Microwave: Standard power (around 1000W) is perfect.
If you’ve ever made my mug flan microwave, you’ll know how forgiving and fast mug desserts can be. This Chocolate Peanut Butter Mug Cake is just as easy—stir, heat, and enjoy.
The simplicity is part of the magic. No baking trays. No cleanup nightmare. Just dessert, right when you need it most.
Print
Chocolate Peanut Butter Mug Cake
- Total Time: 5 mins
- Yield: 1 mug cake 1x
- Diet: Vegetarian
Description
A rich, gooey chocolate peanut butter mug cake made in 5 minutes using simple pantry staples. Moist, satisfying, and perfect for quick cravings.
Ingredients
3 tablespoons all-purpose flour
2 tablespoons sugar
1½ tablespoons cocoa powder
¼ teaspoon baking powder
Pinch of salt
3 tablespoons whole milk (or any milk)
1½ tablespoons vegetable oil
1 tablespoon creamy peanut butter
Instructions
1. In a large microwave-safe mug, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
2. Add the milk, oil, and peanut butter. Stir until smooth.
3. Microwave on high for 60–70 seconds. Let rest 30 seconds.
4. Top with whipped cream, drizzle, or chocolate chips if desired. Serve warm.
Notes
Use a tall mug to prevent overflow.
Skip the egg—this keeps texture soft, not rubbery.
You can substitute peanut butter with almond butter or sunflower seed butter.
- Prep Time: 4 mins
- Cook Time: 1 min
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 512
- Sugar: 26g
- Sodium: 355mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 4mg
Steps for the Perfect Chocolate Peanut Butter Mug Cake Every Time
Making this chocolate peanut butter mug cake couldn’t be easier, but a few small tips can take it from good to incredible. It all comes down to using the right mug, mixing well, and knowing exactly how long to microwave. If you’ve ever had a dense, rubbery mug cake before—don’t worry. This one’s different.
Mix, microwave, magic – how to make it right every time
Start with a large mug (12–16 oz) so your batter has room to rise. If you use a smaller cup, you risk spillage—and that’s the last thing you need when all you want is dessert in peace.
- Add dry ingredients to your mug: Combine 3 tablespoons all-purpose flour, 1½ tablespoons cocoa powder, 2 tablespoons sugar, ¼ teaspoon baking powder, and a pinch of salt. Mix well with a fork to prevent clumps.
- Mix in the liquids: Combine 3 tablespoons of whole milk, 1½ tablespoons of vegetable oil, and a tablespoon of peanut butter, stirring until smooth.
- Heat in the microwave on high for 60 to 70 seconds, adjusting the time based on your microwave’s wattage. The cake will puff up and settle back slightly—this is normal.
Let it cool for about 30 seconds. It firms up slightly while resting, giving you a tender crumb with a gooey peanut butter center. Grab a spoon. You’re officially five minutes away from chocolate cake heaven.
Avoiding common mistakes: the egg-free secret and mug size matters
Many mug cake recipes call for eggs, but here’s the truth: eggs make mug cakes rubbery. The single-serving size doesn’t need that much binding power, so skip the egg entirely. That alone is a game-changer.
Also, never fill the mug more than halfway before microwaving. This isn’t a loaf cake—it’s a mini indulgence. Using a taller mug allows your cake to rise properly without overflowing during cooking.
Just like with my gluten and dairy free tres leches cake, the texture makes or breaks the dessert. And this one nails it.
For extra fun, stir in a few chocolate chips or even crushed cookies right before microwaving. If you love layered flavors like I do, you’ll enjoy the same surprise texture you get in my churro cheesecake bars recipe.
This isn’t just a fast treat—it’s your go-to chocolate fix for those sudden cravings.
Toppings, Storage & Variations
One of the best things about this chocolate peanut butter mug cake—besides how fast it is—is how customizable it can be. Whether you like yours plain and rich or dressed up like a sundae, this recipe is your blank canvas.
Top it like a pro: drizzle, crunch, and creamy add-ons
Once your Chocolate Peanut Butter Mug Cake is cooked and slightly cooled, it’s time to make it your own. Here are some favorite toppings to try:
- A scoop of vanilla ice cream: Melts right into the warm cake—pure indulgence.
- Peanut butter drizzle: Warm a teaspoon of peanut butter and drizzle over the top for double PB flavor.
- Chocolate chips or chopped dark chocolate: Stir a few in before microwaving or sprinkle on top for melt-in-your-mouth bites.
- Whipped cream and banana slices: A classic combo that adds creaminess and freshness.
- Mini marshmallows or crushed pretzels: For a texture party in every spoonful.
If you’re into multi-layered treats, this cake has the same flavor flexibility as my concha gluten free, which you can dress up with cinnamon-sugar toppings or fruit.
Leftovers? Here’s how to store and reheat (if you don’t eat it all)
To be honest, I rarely have leftovers. But if you’re making this in advance or happen to show superhuman restraint, here’s what to do:
- Let the Chocolate Peanut Butter Mug Cake cool completely.
- Seal the mug with plastic wrap or move the cake into a tightly sealed container to keep it fresh.
- Keep refrigerated and consume within 48 hours.
When ready to enjoy, microwave for 10–15 seconds. Go easy on the heat—excessive cooking can cause it to dry out.
Want to switch it up? Sub the peanut butter with almond or cashew butter. Or add a splash of brewed coffee to the batter for a mocha twist—similar to how I deepen flavor in my Mexican lime icebox cake.
Flavor changes, toppings, and mix-ins make this Chocolate Peanut Butter Mug Cake feel brand new every time. That’s what makes it such a great recipe to keep in rotation—it never gets boring.
Conclusion
If you’ve been burned by dry, spongy mug cakes in the past, this chocolate peanut butter mug cake is the one to bring you back. It’s quick, rich, and ridiculously easy. Whether you’re a tired mom needing five minutes of joy or just someone who loves peanut butter and chocolate, this recipe delivers every time.
For more fast desserts with a homemade heart, don’t miss my mug cake chocolate chip cookie or the silky microwave flan pudding. This is dessert made doable.
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FAQs
Why did my Chocolate Peanut Butter Mug Cake become hard?
Overcooking is usually the culprit. Microwave it for only 60–70 seconds. Also, avoid using eggs, which can make single-serve cakes rubbery and dense.
How long do chocolate peanut butter cups last?
Homemade peanut butter cups last 1–2 weeks in the fridge in an airtight container. Store-bought versions typically last months due to preservatives.
How do you keep mug cake from getting rubbery?
Use oil instead of butter for more moisture, skip the egg, and mix your batter thoroughly. Overcooking will also make it tough—watch the time closely.
How to make a successful mug cake?
Use a large mug, skip eggs, mix ingredients well, and microwave just until set. Toss in some chocolate chips or swirl a bit of peanut butter on top to boost both texture and taste.