This Peanut Butter Chocolate Explosion Mug Cake has a creamy peanut butter and chocolate center that will warm your heart and make you happy!
Mug cakes seem to be all over social media lately. However, something is terribly off with them, and do you want to know what it is? Eggs. Now, I am not saying this because of the fact that Kelsie has an egg allergy. No. I am saying this because think about it for a moment….in one cake, using a 9X13 inch pan, you may only use one egg, sometimes two. So why would you place one whole egg into a mixture that is approximately 10 to 12 ounces? It just doesn’t make sense. The texture is all wrong, which makes people with a texture issue, like myself, turn their noses up at it. The flavor is sort of off as well. Now, I’ll mention the food allergies. And what about those with food allergies? They can’t enjoy those mug cakes.
I ran across a mug cake recipe that didn’t call for eggs, and even put the notion in my own head about the eggs in a large cake, etc. I made this one time, and knew that there was absolutely a reason why eggs should not be in a mug cake. Ever. This peanut butter chocolate explosion mug cake is amazing. It’s the perfect single serving size, and loaded with the perfect peanut butter and chocolate combination.
Peanut Butter Chocolate Explosion Mug Cake
- 1/4 cup flour
- 2 tablespoon cocoa powder
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar you can add 1 tbsp. more if you like it a bit sweeter
- 1/8 teaspoon salt
- 1/4 cup + 1 tablespoon milk
- 1/8 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 tablespoon peanut butter
- 1/2 tablespoon chocolate syrup
In a large coffee mug, mix together your dry ingredients, until they are well combined.
Pour in your oil, milk, and vanilla extract.
Stir to combine. Making sure to scrap along the sides, and bottom really well. You don't want any lumps of unmixed flour because it may not rise correctly.
Once mixed, drop one tablespoon of peanut butter on top, don't worry about pushing it down.
Top that with 1/2 tablespoon of chocolate syrup.
Microwave for 50 seconds for a not quite set cake, and up to 70 for a completely set center.