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How about a lava mug cake that’s ready in 2 minutes?
Lava Mug Cake Is Perfect
Since a lot of us who live alone don’t want a huge cake hanging around just to go bad, a mug cake is the perfect solution. It’s also a great go-to for when you’ve got a craving for cake but don’t want to commit to an entire recipe for one.
Personally, I’m not that much of a cake lover. However, when I want some, I want it now so this is a great solution. With a mug cake I’m getting a single serving with nothing left over to go moldy.
Cake Mix Works Too
For years I’ve made these with cake mix–and that’d work here too in a pinch. I’d add about 1/4 cup of cake mix to an appropriate-sized vessel then just add water until I got a batter consistency. This is an ultra-quick way to do it. Just follow the directions in the recipe for the add-ins and cook time if that’s the way you’re going.
I always prefer homemade to mix–mainly it tastes better–and making from scratch is pretty easy. And I’m sure you have the ingredients for from-scratch where you might not have a cake mix handy so that’s a plus.
Don’t Skimp On The Chocolate
As always, use what you have on hand. But if you want to make this really special, then don’t skimp on the chocolate. I used a high-quality bittersweet chocolate in these. That’s 60 per cent cacao.
As for the peanut butter, I absolutely love the honey roasted variety so I used that–I have it on hand always. Since the center becomes liquified, chunky peanut butter sort of defeats that purpose, but if that’s all you have, then by all means use it.
Now a word about cup size–it’s always better to use something bigger here so you don’t get messy overflows where you will have to clean the microwave. I made these in 14-ounce mugs and the batter didn’t rise all the way to the top so that’s a safe size. Mugs that are 12 ounces will do nicely too, but keep your eye on them to avoid mess.
Chocolate Peanut Butter Lava Mug Cake
- 1/2 cup flour
- 1 tsp baking powder
- 1/4 cup cocoa
- 1/2 cup sugar
- 1/8 tsp salt
- 1/2 cup milk
- 1/4 cup oil
- 1 tsp vanilla
- 2 tbs dark chocolate chips or 2 oz (2 squares bar chocolate)
- 2 tbs creamy peanut butter
- whipped cream for topping
- Place flour, baking powder, cocoa, sugar and salt in a small bowl. Whisk to compbine.
- Add the milk, oil and vanilla. Whisk until well blended.
- Divide the batter between 2 large mugs (I used 14 oz mugs). Microwave for 30-45 seconds on high.
- Remove the mugs and place 1 tbs of the chocolate chips into each mug. Next add 1 tbs of peanut butter to each mug. Press the chips and peanut butter into the batter.
- Return the mugs to the microwave and cook for an additional 30 seconds to 2 minutes. The length of time will depend on your microwave's power so an exact time can't be reliably calculated. When the batter rises to the top of the mug, that is when the cakes are done so you must watch it carefully.