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4.6 from 20 votes
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Chocolate & Peanut Butter Mug Cakes for 6
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 
Servings: 6
Author: Gemma Stafford
Ingredients
  • 1 cup 2 tablespoons all purpose flour
  • 1 cup 2 tablespoons brown sugar
  • 1 cup 2 tablespoons Ghirardelli Unsweetened Cocoa Powder 1 cup flavorless oil (canola oil/coconut oil/sunflower oil)
  • 1 cup water
  • 1 1 ⁄2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 6 tablespoons smooth peanut butter
  • 4 of 9
  • All recipes by Gemma Stafford
  • Toppings (optional):
  • Whipped Cream Peanut Butter Toasted Peanuts
Instructions
  1. In a large bowl, mix together all of the ingredients minus the peanut butter.
  2. In 6 microwavable mugs (roughly 1 cup measurement each), scoop in your peanut butter and then pour your cake mix on top.
  3. Divide the mix evenly between 6 mugs.
  4. If you don’t want to cook them off straight away then place them in the refrigerator for up to 24 hours.
  5. Microwave 1 at a time for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
  6. Let the cake stand for 5 minutes before eating. Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts. Serve warm.