I resisted the idea of a mug cake for ages. It was my pure thoughts about cake that made me turn my nose up to it: cake, an oven-born goddess. Cake, rising up and filling with airy fluffiness after 30 minutes in the oven. Cake. Oven. Two inextricably linked entities. Live and let live, right!
Wrong. Sometimes, you need cake, and you’ve exhausted your freezer stash of leftover cupcakes and brownies. Sometimes, you need the fluffy chocolate thing to happen without dirtying 14 dishes at 8:30 p.m. Sometimes, you need to release yourself from certain tried-and-true notions in order to spread your wings.
Sometimes, you just need a chocolate peanut butter cake to destroy while you gorge on Gilmore Girls.
Here’s my version of all the crazy mug cakes you see on Pinterest and beyond. It is super satisfying and not too guilt-inducing (the peanut butter adds protein, after all). I split this recipe with my husband and we girls-night it on the couch getting chocolate all over our faces. It’s precious. Come see us. You’ll cringe.
1/2 c flour
1/3 c unsweetened cocoa powder
1/2 tsp baking powder
1/4 c sugar
1/4 tsp salt
1/2 c + splash milk
1/4 c peanut butter
1 tbsp oil
1/4 c dark chocolate chips, divided
Grab 2 large, microwave-friendly mugs. Whisk together flour, cocoa powder, baking powder, sugar, and salt in a small bowl. Add milk, peanut butter, and oil. Stir to combine. Divide between the mugs and top with chocolate chips. Cook each mug individually in the microwave on high for 1 minute, 20 seconds. Allow to sit for a full minute before removing from the microwave. Repeat with second mug. Enjoy immediately.