Egg-Free Chocolate Mug Cake with Peanut Butter Center

Egg-Free Chocolate Mug Cake with Peanut Butter Center

This single-serving chocolate cake hides a spoonful of creamy peanut butter beneath the surface. Its flour, milk, and oil batter contains no egg, yogurt, or powdered peanut butter, so it is materially different from the site’s Greek-yogurt and egg chocolate-peanut mug cake. Short microwave intervals keep the edges from becoming rubbery before the center cooks.

Equipment, yield, and timing

• Equipment: 12-ounce straight-sided microwave-safe mug, small bowl, fork or mini whisk, flexible spatula, microwave-safe plate, and instant-read thermometer
• Yield: 1 mug cake
• Preparation: 5 minutes
• Cook: about 60 to 90 seconds in a 1000-watt microwave

Ingredients

• 1/4 cup all-purpose flour, 30 grams
• 2 tablespoons granulated sugar
• 1 tablespoon natural unsweetened cocoa powder
• 1/4 teaspoon baking powder
• Pinch of fine salt
• 3 tablespoons milk
• 1 tablespoon neutral oil
• 1/4 teaspoon vanilla extract
• 1 tablespoon conventional smooth peanut butter
• 1 teaspoon mini chocolate chips, optional

Method

1. Set the mug on a microwave-safe plate. In the small bowl, whisk flour, sugar, cocoa, baking powder, and salt until no cocoa lumps remain.
2. Add milk, oil, and vanilla. Stir only until the batter is smooth, scraping the bottom so no dry flour remains.
3. Spoon half the batter into the mug. Place the peanut butter in the center without spreading it to the sides, then cover with the remaining batter. Add optional chips. The mug should be less than half full.
4. Microwave on high for 55 seconds. Check the center, then continue in 10-second intervals until the top is set, no liquid batter remains around the peanut-butter center, and the cake portion reaches about 200°F.
5. Rest for 2 minutes. Let the first burst of steam subside before tasting the hot peanut-butter center. The mug, filling, and escaping steam will be hot, so eat with a spoon rather than turning it out immediately.

Cues and troubleshooting

A dry, rubbery cake was cooked too long; wattage varies, so use short additions after the first interval. A wet ring around the peanut butter needs further cooking even if the top looks firm. Do not double the batter in one mug because it can overflow and leave raw flour in the center. If the batter seems unusually thick, add milk 1 teaspoon at a time.

Substitutions and storage

Sunflower-seed butter can replace peanut butter for a peanut-free variation if every packaged ingredient is suitable. Soy or oat milk can replace dairy milk. Dutch-process cocoa gives a darker flavor but may reduce lift slightly. The cake is best eaten after its rest. If necessary, cool and refrigerate within 2 hours for up to 2 days, then reheat briefly until hot throughout. Do not microwave in cracked pottery, metallic decoration, or a mug not labeled microwave-safe. Verify peanut, wheat, and milk allergens before serving.