How to Make a Chocolate Peanut Butter Mug Cake in Minutes

For the days when you want an impressive but quick sweet treat, a mug cake delivers a cozy, single portion. Baking chocolate cake batter in the microwave instead of a conventional oven allows you to enjoy a homemade dessert in just minutes. In this extra-rich recipe, which makes two cakes, devils food cake meets a peanut butter cup. The cakes don’t rise all the way to the top of the mug, giving you ample room to scoop on some vanilla ice cream and your favorite toppings, like crunchy flaky sea salt and chopped roasted peanuts.

Frequently Asked Questions

Why is my mug cake dry or spongy?

Since mug cakes are made with a small amount of batter, it can be easy to overcook your cakes. Pull them out of the microwave when the tops are just set and a wooden pick comes out with some moist crumbs. If in doubt, err on the side of less done, which will give you more of a lava cake-esque experience.

What is Dutch-processed cocoa?

Dutch-process cocoa powder is made with cocoa beans that are washed in an alkaline solution of potassium carbonate. This neutralizes the cocoa’s natural acidity, making it darker in color and more mellow-tasting that natural cocoa powder. Because Dutch-process cocoa powder is neutral, it can be used in recipes leavened with baking powder rather than baking soda.

Notes from the Food & Wine Test Kitchen

We tested these cakes in 900W and 1250W microwaves. Cooking times may vary for different microwave models; use cooking times and doneness qualifiers as guides to adjust accordingly.

If you have an instant-read thermometer, insert it into the center of a cake. The center should register around 190°F to 200°F. If you prefer a gooier, more batter-like texture, feel free to “bake” in the microwave for a shorter period of time.

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Frequently Asked Questions Notes from the Food & Wine Test Kitchen