Sometimes cooking isn’t pretty. But that’s okay as long as it’s delicious. And that’s exactly the case here with this recipe for Peanut Butter Lava Mug Cake. It looks like a disaster, but it tastes rich, gooey and delicious.
For all of the peanut butter lovers out there (raise your hands high!), happy National Peanut Butter Lovers Day. In the midst of this cold winter, we get a single day that is meant to satisfy us until we get to Peanut Butter Lovers Month in November. That’s a long time away, but if there’s any food stuff worthy of the wait it’s peanut butter!
Sometimes you want a quick sweet treat but you don’t want to make an entire cake. This mug cake is the best of everything:
- Cooks in 2 minutes for the impatient among us
- Rich, decadent and uses the same quality ingredients you’d use in a full-size version
- Great portion control for anyone who can’t be trusted with more than a single-serving
The “lava” in this recipe is the rich peanut butter that you plop in the bottom of the mug, so when it’s inverted it ends up on top of the cake. Do you wanna go mega-Pompeii-style? Add some chocolate syrup for more choco-lava goodness. Now that’s a delicious disaster I can’t wait to taste!
Spray the inside of a large microwave-safe coffee mug (at least 16 ounces) with non-stick cooking spray.
Place peanut butter in the bottom of the mug. Set aside.
In a small microwavable bowl, add the butter and brown sugar. Heat on HIGH for 45 seconds, then stir with a fork. Mix in the egg and vanilla. Stir in cocoa powder, flour, baking powder, and salt. Stir just until combined. Fold in chocolate chips. Pour batter into coffee mug.
Microwave on 50% power for 2 to 2 1/2 minutes, or until set. Don't overcook. If additional cooking time is needed, do so in 20- or 30-second intervals. Invert mug onto a plate. Serve immediately.http://bakedchicago.com/peanut-butter-lava-mug-cake/