Peanut Butter Chocolate Lava Mug Cake
Easy Peanut Butter Chocolate Lava Mug Cake with a rich chocolate microwave cake surrounding a warm molten peanut butter center — a single-serving dessert ready in under 5 minutes with pantry staples.
Equipment
- 12-oz microwave-safe mug
- Fork or small whisk
- Microwave
Ingredients
Mug Cake Batter
- 1 tbsp unsalted butter melted in the mug
- 3 tbsp granulated sugar
- 1 large egg
- 2 tbsp whole milk
- 0.25 tsp vanilla extract
- 3 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 0.25 tsp baking powder
- pinch of salt
Lava Center
- 1 tbsp creamy peanut butter heaping tablespoon, pressed into center of batter
Optional Toppings
- vanilla ice cream or whipped cream for serving
- flaky sea salt pinch for finishing
Instructions
- Add butter to a 12-oz microwave-safe mug. Microwave 20 seconds until melted.
- Add sugar and whisk to combine. Crack in the egg and whisk thoroughly until no streaks remain. Add milk and vanilla and whisk to combine.
- Add flour, cocoa powder, baking powder, and salt. Stir until just combined — do not overmix.
- Press 1 heaping tablespoon of creamy peanut butter straight down into the direct center of the batter. Do not stir or spread.
- Microwave on high for 75 to 90 seconds until the top looks mostly set with a small moist spot in the center. Check at 75 seconds.
- Rest for 60 seconds before eating — the mug and filling are extremely hot. Top with vanilla ice cream, whipped cream, or a pinch of flaky sea salt. Serve immediately in the mug.
Notes
Use a mug that holds at least 12 oz — the batter rises during microwaving. Do not overmix the batter after adding dry ingredients. Press peanut butter into the exact center of the batter. Check at 75 seconds — every microwave varies. The cake is done when the top looks mostly set with a small moist spot in the center. Rest 60 seconds before eating — the filling is extremely hot. Best eaten immediately while the center is still molten.