Muddy Mug Cake

This one is dangerous. It’s so easy and fast to make you’ll be tempted to whip up this peanut butter infused chocolatey sin every day, without even using an oven! It was once again retrieved from the Yummly app, which I highly recommend to anyone that has trouble gathering enough motivation to cook regularly. You can filter recipes according to your diet, the selection is enormous and the pictures will make your mouth water in no time! Anyways, if you love chocolate and can’t say no to peanut butter, this recipe is perfect for you. You can even make it vegan by replacing milk and butter with almond milk and margarine!

Muddy Mug Cake 

  • 1/4 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp sugar
  • 1/4 tsp baking powder
  • 1/4 cup of milk
  • 2 tbsp butter
  • 1/4 tsp pure vanilla extract
  • 1 tbsp creamy peanut butter
  • 1 tbsp chocolate chips

Whisk together flour, cocoa powder, sugar and baking powder in a small bowl. Add milk, butter and vanilla extract until mixture is smooth. Pour batter into a microwave-safe mug (14 ounce or larger) with straight sides, so cake bakes evenly. Combine the peanut butter and chocolate chips and dip into the mixture until even with the batter. Heat mug in microwave on high for 1 minute. It may take more time, depending on your microwave – the top of the cake should look, well, cakey and not liquid. It took mine about 6 minutes, but it could be that I didn’t set the microwave to high and also I had three mugs in there at the same time. A pretty good indicator to when it’s done is when the sides of the cake pull away from the mug a bit. Just experiment a little and enjoy your muddy mug cake! 🙂

(Source of Recipe – seen on Yummly)



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