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Chocolate-Peanut Butter Mug Cakes
15 mins
20 mins
2
Steps
- Whisk together flour, cocoa, and baking powder in a small bowl until well combined. Whisk together granulated sugar, brown sugar, milk, oil, espresso powder, vanilla, egg, and 1 1/2 tablespoons peanut butter in a medium bowl until well combined. Whisk flour mixture into sugar mixture until mostly smooth and well combined (some very small lumps are okay).
- Divide batter evenly between 2 (12-ounce) microwavable mugs. Evenly divide and dollop remaining 1 tablespoon peanut butter in center of batter in each mug.
- Microwave cakes, 1 at a time, on HIGH until tops are just set and a wooden pick inserted into center comes out with just some moist crumbs, 50 seconds to 1 minute and 10 seconds. (If cake is still underdone after 50 seconds, microwave on HIGH in 5- to 10-second intervals, as needed [see Note]; it’s normal for cake to rise and then sink slightly once removed from the microwave). Wipe sides and rims of mugs clean using a damp paper towel, if desired. Let cake stand at room temperature 5 minutes.
- Top each cake with a scoop of ice cream. Garnish with peanuts and flaky sea salt.
Originally published at foodandwine.com. Reproduced for personal collection.
