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4.6 from 45 votes
Chocolate & Peanut Butter Mug Cake
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 1
Calories: 755 kcal
Author: Gemma Stafford
  • 3 tablespoons all purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons Ghirardelli Unsweetened Cocoa Powder
  • 3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
  • 3 tablespoons water
  • pinch of salt
  • 1 ⁄2 teaspoon vanilla extract
  • 1 tablespoon of smooth peanut butter
  1. In a bowl, mix together all of the ingredients minus the peanut butter.
  2. In a microwavable mug (roughly 1 cup measurement), scoop in your peanut butter and then pour your cake mix on top. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  3. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
  4. Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts.
  5. Serve warm.
Recipe Notes

WW SmartPoints: 30
WW PlusPoints: 22

Nutrition Facts
Chocolate & Peanut Butter Mug Cake
Amount Per Serving (1 g)
Calories 755 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 11g69%
Polyunsaturated Fat 13g
Sodium 228mg10%
Carbohydrates 71g24%
Fiber 4g17%
Sugar 42g47%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.