Peanut Butter Cocoa Mug Cake – A Quick, Cozy Treat in Minutes
If you’re craving something warm and chocolatey but don’t want to turn on the oven, this peanut butter cocoa mug cake hits the spot. It’s rich, soft, and ready in just a few minutes using your microwave. The peanut butter adds a creamy, slightly salty twist that balances the cocoa.
It feels like a mini dessert you’d get at a café, but it’s made with pantry staples. No mixers, no fuss—just a spoon, a mug, and a craving.
Peanut Butter Cocoa Mug Cake - A Quick, Cozy Treat in Minutes
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar (or coconut sugar)
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 2 tablespoons milk (dairy or non-dairy)
- 1 tablespoon neutral oil (such as canola or vegetable) or melted butter
- 1 tablespoon creamy peanut butter (plus more for drizzling, optional)
- 1/4 teaspoon vanilla extract
- Optional mix-ins: 1 tablespoon chocolate chips, a pinch of cinnamon, or crushed peanuts
Instructions
- Choose the right mug. Use a microwave-safe mug that holds at least 12 ounces. This gives the cake room to rise without spilling over.
- Mix the dry ingredients. Add flour, sugar, cocoa powder, baking powder, and a pinch of salt to the mug. Whisk with a fork until evenly combined and no cocoa clumps remain.
- Add the wet ingredients. Pour in the milk, oil (or melted butter), peanut butter, and vanilla. Stir until the batter looks smooth and glossy, scraping the bottom and sides of the mug.
- Add mix-ins if you like. Fold in chocolate chips, a dash of cinnamon, or a few crushed peanuts for extra texture and flavor.
- Microwave in short bursts. Cook on high for 45 seconds, then check. Continue in 10–15 second bursts until the top is set and springs back lightly when touched. Total time is usually 60–90 seconds depending on your microwave.
- Rest briefly. Let it sit for 1–2 minutes. The cake finishes setting and becomes fluffier as it cools slightly.
- Finish and serve. Drizzle a little warm peanut butter on top, add a few chocolate chips, or a scoop of ice cream. Enjoy straight from the mug.
Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.
Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.
Get Your Program TodayWhat Makes This Special
This mug cake brings together two classics: chocolate and peanut butter. The combination makes each bite taste like a melt-in-your-mouth brownie with a swirl of nutty richness.
It’s fast enough for a late-night sweet tooth, but satisfying enough to share. Plus, you can customize it easily—add chocolate chips for gooey pockets, or a drizzle of peanut butter on top for extra indulgence. Best of all, it uses everyday ingredients you likely already have.
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar (or coconut sugar)
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 2 tablespoons milk (dairy or non-dairy)
- 1 tablespoon neutral oil (such as canola or vegetable) or melted butter
- 1 tablespoon creamy peanut butter (plus more for drizzling, optional)
- 1/4 teaspoon vanilla extract
- Optional mix-ins: 1 tablespoon chocolate chips, a pinch of cinnamon, or crushed peanuts
How to Make It
- Choose the right mug. Use a microwave-safe mug that holds at least 12 ounces.
This gives the cake room to rise without spilling over.
- Mix the dry ingredients. Add flour, sugar, cocoa powder, baking powder, and a pinch of salt to the mug. Whisk with a fork until evenly combined and no cocoa clumps remain.
- Add the wet ingredients. Pour in the milk, oil (or melted butter), peanut butter, and vanilla. Stir until the batter looks smooth and glossy, scraping the bottom and sides of the mug.
- Add mix-ins if you like. Fold in chocolate chips, a dash of cinnamon, or a few crushed peanuts for extra texture and flavor.
- Microwave in short bursts. Cook on high for 45 seconds, then check.
Continue in 10–15 second bursts until the top is set and springs back lightly when touched. Total time is usually 60–90 seconds depending on your microwave.
- Rest briefly. Let it sit for 1–2 minutes. The cake finishes setting and becomes fluffier as it cools slightly.
- Finish and serve. Drizzle a little warm peanut butter on top, add a few chocolate chips, or a scoop of ice cream.
Enjoy straight from the mug.
Storage Instructions
This mug cake is best eaten fresh while warm and soft. If you need to save it, cover the mug and keep it at room temperature for up to 4 hours. For longer storage, transfer to an airtight container and refrigerate for up to 1 day.
Reheat gently in the microwave for 10–15 seconds, but note it may dry out slightly. To refresh it, add a teaspoon of milk on top before warming.
Benefits of This Recipe
- Fast and simple: From start to finish, you’re looking at about 5 minutes.
- Minimal cleanup: Mix and cook in the same mug. Only a fork and measuring spoons to wash.
- Customizable: Works with dairy-free milk, different nut butters, or add-ins like chips or nuts.
- Single serve: A portion-controlled dessert for nights when you want “just a little something.”
- Pantry-friendly: Uses common ingredients you likely have on hand.
Common Mistakes to Avoid
- Overcooking the cake: Microwaves vary, so start low and add time in small bursts.
An overcooked mug cake turns rubbery and dry.
- Not mixing well: Dry pockets of flour or cocoa can leave bitter bites. Scrape the sides and bottom of the mug as you stir.
- Using a small mug: A mug that’s too small can cause overflow. Go for at least 12 ounces to be safe.
- Skipping the salt: Even a pinch makes the chocolate and peanut butter pop.
Don’t leave it out.
- Too much peanut butter: It’s tempting, but adding more than 1–1.5 tablespoons can make the cake dense. Drizzle extra on top instead.
Variations You Can Try
- Banana Peanut Butter: Replace half the milk with mashed ripe banana. Add a pinch of cinnamon.
- Double Chocolate: Stir in 1–2 tablespoons of chocolate chips and shave a little chocolate on top after cooking.
- Salted Caramel: Swirl in 1 teaspoon of caramel sauce before microwaving and finish with flaky sea salt.
- Almond Twist: Use almond butter and almond milk, and add a drop of almond extract.
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend.
Make sure your baking powder is gluten-free.
- Protein Boost: Replace 1 tablespoon of flour with 1 tablespoon of chocolate or vanilla protein powder. Add a teaspoon more milk if the batter seems thick.
- Mocha Vibe: Add 1/2 teaspoon instant espresso powder to the dry mix to intensify the chocolate.
FAQ
Can I use natural peanut butter?
Yes, natural peanut butter works, but make sure it’s well-stirred so the oil is fully mixed in. If your batter looks too thick, add an extra teaspoon of milk to loosen it.
What if I don’t have cocoa powder?
You can skip the cocoa and make a plain peanut butter mug cake, though it will be less chocolatey.
Alternatively, use hot cocoa mix and reduce the sugar by 1 tablespoon.
How do I know when the mug cake is done?
The top should look set, not wet, and it should spring back lightly when touched. A toothpick inserted into the center should come out with a few moist crumbs, not raw batter.
Can I make it vegan?
Yes. Use a plant-based milk and oil instead of butter.
Make sure your chocolate chips, if using, are dairy-free.
Why did my mug cake turn rubbery?
It was likely overcooked. Next time, shorten the cook time and microwave in shorter bursts. Also, avoid overmixing the batter once it’s smooth.
Can I double the recipe?
It’s better to make two separate mugs rather than doubling in one mug.
Doubling in a single mug tends to cook unevenly and may spill over.
What’s the best mug to use?
A microwave-safe ceramic mug with straight sides works best. Avoid thin glass mugs, which can heat unevenly.
Can I reduce the sugar?
You can reduce it to 1 tablespoon for a less sweet cake, but the texture may be slightly less tender. A drizzle of honey or a few chocolate chips on top can balance it out.
Is there a way to make it extra moist?
Add 1 teaspoon of sour cream or yogurt to the batter, or drizzle a teaspoon of milk over the cake right after cooking and let it soak for a minute.
Can I add a molten center?
Yes.
Press a small square of chocolate or a teaspoon of peanut butter into the center of the batter before microwaving. It’ll create a gooey core.
Wrapping Up
This Peanut Butter Cocoa Mug Cake is the kind of recipe you’ll keep coming back to—simple steps, big flavor, and almost no cleanup. It’s perfect for a late-night treat, a quick dessert after dinner, or a cozy weekend snack.
Keep the basic formula in mind, then tweak it with your favorite add-ins. In a few minutes, you can go from craving to warm, chocolatey satisfaction.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
