A thick, dense, warmly nutty peanut butter cake cooked in a mug in two minutes, topped with a dark chocolate drizzle that melts over the warm surface in the most satisfying way.
About This Recipe
Peanut butter mug cake is the most filling and protein-rich of all the mug cake options, the high fat and protein content of the peanut butter producing a cake that is genuinely substantial for its small size. It is the mug cake that actually satisfies rather than merely appeases, dense and nutty and rich in a way that the lighter chocolate or vanilla versions are not.
Natural peanut butter produces a more intense, less sweet result with a deeper, more genuine peanut flavour. Commercial smooth peanut butter produces a sweeter, more uniform flavour with a slightly softer texture. Both work well and the choice depends entirely on personal preference and what is in the cupboard.
The dark chocolate drizzle on top is the pairing that transforms the peanut butter mug cake from satisfying to genuinely delicious. Peanut butter and dark chocolate is one of the great flavour combinations, and the contrast between the warm, dense, peanutty cake and the slightly bitter dark chocolate pooling over its surface is the combination that makes this specific mug cake the one people make on repeat.
History and Origins
Peanut butter became a widespread ingredient in American baking in the early 20th century following its popularisation at the 1904 St Louis World’s Fair and through the commercial success of brands like Jif and Skippy. The combination of peanut butter and chocolate has been celebrated in American confectionery since the 1920s, and the peanut butter mug cake translates this beloved partnership into a single-serving microwave format.
Why It Is Fast To Make
Two minutes. One mug. Peanut butter provides all the fat and most of the flavour without any melting or preparation.
Peanut Butter Mug Cake
Course: Cake1
servings2
minutes4
minutes460
kcalIngredients
•t3 tbsp peanut butter
•t1 large egg
•t2 tbsp brown sugar
•t2 tbsp plain flour
•t0.5 tsp baking powder
•t2 tbsp milk
•tPinch of salt
•t1 tbsp dark chocolate melted to drizzle
Directions
- Combine peanut butter, egg, brown sugar, milk and salt in a large mug. Mix with a fork until smooth.
- Add flour and baking powder. Stir until just combined.
- Microwave on high for 60 to 90 seconds until just set on top.
- Drizzle with melted dark chocolate immediately. Eat warm.
Notes
- Stir the peanut butter thoroughly before measuring if using natural peanut butter as the oil separates.
This cake is denser than a flour-based mug cake. The peanut butter provides richness that compensates for the lower flour quantity.
Chocolate chips pressed into the batter before cooking melt into pockets of chocolate through the cake.
Do not overmix after adding flour. The baking powder needs to remain active.
Make Ahead Tips
Too fast to benefit from advance preparation. Make fresh each time.
Storage and Serving
Eat immediately while warm. Does not store well. Make fresh in under four minutes.
Variations and Substitutions
Add a teaspoon of cocoa powder to the batter for a double peanut butter and chocolate version. Press a peanut butter cup into the centre before cooking. Add a tablespoon of honey in place of brown sugar. Use almond or cashew butter instead of peanut butter.
