Peanut Butter Mug Cake (With Video)

Name: Peanut Butter Mug Cake (With Video)
Total time: 5 min
Yield: 1 serving
Ingredients: 35 g self raising (self rising) flour; 40 g peanut butter; 35 g salted butter; 2 tablespoon milk; 30 g white sugar; ½ teaspoon vanilla essence; 1 egg yolk; 1 tablespoon chocolate chips

User Reviews

5.0

3 reviews

Excellent

Total Time
5 mins
Servings
1
Calories
792 kcal
Course
Dessert
Cuisine
Australian

Peanut Butter Mug Cake (With Video)

Zara Shaw

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A peanut butter mug cake is the perfect way to satisfy those sweet cravings! Cooked in the microwave, these mug cakes are fast and full of peanut butter taste!

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Ingredients

Servings

35 g self raising (self rising) flour
40 g peanut butter
35 g salted butter
2 tablespoon milk
30 g white sugar
½ teaspoon vanilla essence
1 egg yolk
1 tablespoon chocolate chips I used milk chocolate

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Instructions

Place the salted butter in your mug (350ml/12oz capacity or more), then cover the mug with a sheet of paper towel and place it in the microwave to melt for 30 seconds.
Add peanut butter and mix until melted and combined.
Mix in white sugar, vanilla essence and milk.
Add egg yolk and mix well until fully combined.
Add self raising flour and mix until just combined, smoothing out any lumps of flour.
Add chocolate chips a third at a time, gently pushing/poking chips into the batter, and scattering the final third over the surface without mixing.
Place mug immediately into the microwave and cook for 1½ - 2 minutes (checking at 1½ minute mark) depending on your microwave.
The cake is done when it's puffed up, but will still feel spongey to the touch and a little tacky on top. If it needs more cooking, do so in short 10 - 15 second bursts.
Allow to cool slightly before eating.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Because it's cooked in the microwave, this cake won't be browned on top like a traditional cake that has been cooked in the oven. This doesn't mean that it isn't cooked or doesn't taste great!
You want to mix the egg yolk in well to make sure it is evenly distributed in the batter.
When adding the self raising flour, you only want to mix enough to combine it and smooth out the lumps of flour. Overmixing will give you a more rubbery result.
I add the chocolate chips gradually, in a few additions. I find if you just add them all at once then mix them through the batter they tend to sink to the bottom. If you are ok with that, then great! If you want them more evenly distributed throughout the cake then add about a third of the choc chips then poke/push them down a little into the batter then repeat with another third, then scatter the remainder over the surface - then don't mix! Then put the mug cake straight in the microwave to cook.
It's important not to overcook a mug cake. This keeps it light and moist.
When you take the cooked cake out of the microwave it will sink slightly back down into the mug. Don't worry, this is normal.
Can't find self raising flour? Just follow this ratio to make your own at home - for every cup of plain flour (150g) add 2 teaspoons of baking powder and sift well to combine.