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.

The Recipe

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Chocolate Peanut Butter Lava Mug Cake

Like Reese's in a mug cake

Prep Time5 minutes mins

Cook Time3 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: microwave lava cake, peanut butter chocolate lava cake, reeses lava mug cake

Servings: 2

Calories: 799kcal

Author: Judith Hannemann

Ingredients

• 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

US Customary - Metric

Instructions

• 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.

Notes

Nutrition calculated without whipped cream (optional)

Nutrition

Serving: 1mug cake | Calories: 799kcal | Carbohydrates: 96g | Protein: 12g | Fat: 45g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 266mg | Potassium: 683mg | Fiber: 6g | Sugar: 60g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 4mg

The post Chocolate Peanut Butter Lava Mug Cake appeared first on The Midnight Baker.

Death by chocolate…brownies in a cup.  There’s no better way to “go”!  Pssst–there’s a giveaway tucked in this post too.

Baking mug cakes is not a new idea.  It’s the “in” thing to do lately.

Ooh La La–CHOCOLATE!!!

Here, I’ve done a cheesecake brownie.  It’s rich and chocolatey with a nice rich cheesecake surprise filling.  The cheesecake portion is not made with eggs.  It’s not custardy–it’s caky which works SO well in this brownie.

What I’ve done here is add even more chocolate!  I’ve drizzled it all messy and such (I love that look) with some of my homemade fudge sauce–the recipe is in a link in the recipe–and added super SUPER dark bittersweet chocolate chips on top. I just had to buy them when I first saw them. The ones I got are Ghiardelli and they are 70% cacao and to die for!!!

Warning!!!  Rocky chocolate road ahead!!

Notice the cups?  I just love these!  They are from Revol’s Crumpled line.  They come in all different sizes but what I’ve shown here is the Espresso size.  They are about a 4 fluid ounce capacity and perfect for baking rich stuff like this in so you can enjoy BUT control the portion.

Well, we’re giving away a set of these cups–and you’ll get your choice of color or flag or design or whatever you want! Take a look over at the Revol website to see.

Revol Crumpled Cups

Revol will tell you this is more than a coffee cup!  That’s because you can bake in it too.  It has the same properties as all of their fine bakeware–durable, oven safe to 575 degrees F, and has that classic French look.

There’ll Always Be an England, Vive La France, and the plain white

Death By Chocolate Cheesecake Brownie Cups

• *Brownie:
• 2 cups sugar
• 1 1/4 cup flour
• 1/4 tsp salt
• 6 tbs baking cocoa
• 4 eggs, beaten
• 3/4 cup oil
• 1 tsp vanilla
• 
  
• Cheesecake Filling:
• 6 oz cream cheese or Neufchatel cheese
• 3 tbs very soft butter
• 1 tsp vanilla
• 2 tbs flour
• 1/3 cup sugar
• 
  
• Topping:
• 1 cup Fudge Sauce**
• 1/2 cup 70% cacao chocolate chips

*Any brownie mix of your choice can be substituted.
**Any commercial hot fudge sauce may be substituted.


NOTE:  I used Revol Crumpled espresso-sized cups for this recipe.  However, they can be made as cupcakes and that is how the directions are stated.


Preheat oven to 350 degrees F.  Line 12 muffin/cupcake cups with paper liners.


Mix all brownie ingredients till well blended. 


In a separate bowl, mix all cheesecake ingredients till well blended.  The cheesecake mixture will be very thick!


Pour brownie batter in each cup, filling about 1/2 full (an ice cream scoop works well for this). Put a dollop of cheesecake filling on top of batter in each brownie cup (I found about 2 tsp was the right amount to distribute it evenly between each cup).


Top each brownie with about 1-2 tsp of remaining brownie batter.


Bake at 350 for 20-25 minutes, or until cake tester comes out clean.  If you are going to bake in the Revol Crumpled Espresso cups, you will have to bake for 30-35 minutes.


Microwave the fudge sauce until it’s a consistency you can drizzle (about 20 seconds on HI in a 1000W oven).


Drizzle liberally over each cupcake and the messier it looks, the BETTER.  Top with chocolate chips.


Makes 12 cupcakes or 6 Revol cups.

Death By Chocolate Cheesecake Brownie Cups

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The post Death By Chocolate Cheesecake Brownie Cups appeared first on The Midnight Baker.