Peanut Butter Chocolate Mug Cake

Peanut Butter and Chocolate Mug Cake 2

I am off of work today. I am on summer vacation aka – maternity leave. Oh, you didn’t know I was pregnant? Then I guess you don’t follow us on Facebook. I look forward to sleeping in, laying by the pool, and baking cupcakes all summer. Why are you laughing? In all seriousness, I was due, oh about 4 days ago, so we should be welcoming a baby any time now. While we wait, I am just going to lay on the couch, read, and maybe make those cupcakes. Cliff has a fun nursery decorating post coming up soon. I like to call him Martha Stewart; he is so crafty! So, if we disappear sometime next week, now you will know why.

Well, today is the last day of our mug cake week. I hope that you all were making mug cakes for dessert every night. Sorry if we ruined your summer body diet! I really liked all the cakes we made this week. And who could possibly say no to a peanut butter and chocolate cake that can be made in 3 minutes. Does it get any better. Talk about instant gratification. Is there any better pairing than peanut butter and chocolate? If there is, I can’t think of it. I hope you had as much fun making/eating your mug cakes as we did!

Here is what you'll need

Here is what you’ll need

Combine all the ingredients for the cake

Combine all the ingredients for the cake

Give it a good stir

Give it a good stir

Top with freshly whipped cream and enjoy!

Top with freshly whipped cream and enjoy!

Peanut Butter Chocolate Mug Cake
2013-07-10 12:34:31

Yields 1

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Prep Time
3 min

Cook Time
2 min

Total Time
5 min

Prep Time
3 min

Cook Time
2 min

Total Time
5 min

For the Cake
  1. 4 tablespoons self rising flour
  2. 4 tablespoons sugar
  3. 1 egg, whisked
  4. 3 tablespoons cocoa powder
  5. 3 tablespoons milk
  6. 3 tablespoons vegetable oil
  7. 2 tablespoons peanut butter
For the Topping
  1. 1/4 cup heavy cream
  2. 1 tablespoon sugar
Instructions
  1. Combine all ingredients for the cake right in the mug.
  2. Stir together well.
  3. Microwave for 1-3 minutes. We found it best to microwave for 1 1/2 minutes and then 30 second intervals until it was no longer gooey.
  4. Allow the cake to cool. While the cake is cooling make the whipped cream topping.
  5. Whip the heavy cream and sugar in a stand mixer until stiff peaks form. Spoon over cooled cake.
  6. We sprinkled the cake with a little cocoa powder for garnish as well.
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