This Microwave Chocolate Cake with Peanut Butter Cream recipe is a gooey and decadent recipe, which is made with creamy peanut butter and marshmallow spread. It’s the perfect single-serving dessert, ready in about 5 minutes.
Jump to RecipeMicrowave Chocolate Cake Ingredients
Quick, easy, and oh-so-good.
For the Cake:
- 3 tablespoons semisweet chocolate chips
- 1 ½ tablespoons unsalted butter
- 1 large egg
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 2 tablespoons all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon kosher salt
For the Peanut Butter Cream Filling:
- ¼ cup heavy cream
- ¼ cup creamy peanut butter
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
For the Topping:
- 2 to 3 tablespoons marshmallow spread (like Fluff)
How To Make Microwave Chocolate Cake
A decadent dessert in minutes.
- Make the Peanut Butter Cream: In a small bowl, whisk together the heavy cream, creamy peanut butter, powdered sugar, and vanilla extract until smooth. Set aside. (This makes enough filling for about 4 mug cakes).
- Melt Chocolate and Butter: In a separate small, microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second intervals, stirring in between, until fully melted and smooth. Set aside.
- Mix the Cake Batter: In a medium bowl, whisk the egg, granulated sugar, and vanilla extract until well combined. Add the cocoa powder, flour, baking powder, and salt, and stir until a thick batter forms.
- Combine and Cook: Pour the melted chocolate mixture into the batter and stir until just combined. Pour the final batter into a large, microwave-safe mug (at least 12-14 oz). Microwave on high for 2 minutes.
- Fill and Top: Let the cake cool for a minute. Carefully use the handle of a wooden spoon or a small knife to create a well in the center of the cake. Spoon the peanut butter cream into the well.
- Add Marshmallow Topping: Place the marshmallow spread in a small bowl and microwave for about 10 seconds to soften. Spoon the warm marshmallow spread over the top of the cake and enjoy immediately.
Recipe Tips
- How do I prevent a rubbery mug cake? Do not overcook it! 2 minutes is a starting point, but all microwaves are different. The cake is done when it has puffed up, but the center still looks moist. It will continue to cook as it cools. Overcooking is the #1 cause of a rubbery texture.
- Why did my mug cake overflow? Your mug was too small. This cake rises significantly. You must use a large, 12 to 14-ounce (or larger) mug to give the batter room to expand without making a mess.
- Can I mix this all in the mug? You can, but it’s not recommended. This recipe has multiple components (melted chocolate, egg batter) that are hard to mix properly in a narrow mug. Mixing in separate bowls first ensures a smooth, lump-free batter.
- How much peanut butter filling should I use? The recipe makes enough filling for about 4 mug cakes. Only use about 1/4 of the peanut butter cream (1-2 tablespoons) for one cake. Save the rest in the fridge for later!
What To Serve With Microwave Chocolate Cake
This is a very rich, all-in-one dessert. The only thing you need is:
- A tall, cold glass of milk
- A cup of coffee
How To Store Microwave Chocolate Cake
- Do Not Store: This mug cake is designed to be eaten immediately, straight from the mug, while it’s hot, gooey, and molten. It will become hard, dry, and rubbery as it cools. It is not suitable for storing or reheating.
- Store the Filling: The leftover peanut butter cream can be stored in an airtight container in the refrigerator for up to a week.
Microwave Chocolate Cake Nutrition Facts
(Per 1 mug cake, using 1/4 of the PB filling)
- Calories: ~680 kcal
- Total Fat: 45g
- Saturated Fat: 20g
- Cholesterol: 130mg
- Sodium: 280mg
- Total Carbohydrate: 60g
- Dietary Fiber: 4g
- Sugars: 42g
- Protein: 14g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, creamy almond butter would be a delicious substitute for the peanut butter in the filling.
No, it uses all-purpose flour. To make it gluten-free, you would need to substitute a 1-to-1 gluten-free baking flour.
You overcooked it. Microwaves vary in power. Next time, try cooking for only 90 seconds (1 min 30 sec) and check it. It’s better to be slightly undercooked and gooey than overcooked and rubbery.
Microwave Chocolate Cake with Peanut Butter Cream Recipe
Course: DessertCuisine: AmericanDifficulty: Easy1
servings5
minutes2
minutes680
kcalA decadent, single-serving chocolate cake cooked in 2 minutes, with a molten peanut butter cream center and a gooey marshmallow topping.
Ingredients
Cake: 3 tbsp semisweet chocolate chips, 1 ½ tbsp butter, 1 large egg, 2 tbsp sugar, ½ tsp vanilla, 2 tbsp cocoa powder, 2 tbsp flour, ⅛ tsp baking powder, ⅛ tsp salt
Filling: ¼ cup heavy cream, ¼ cup peanut butter, ¼ cup powdered sugar, ¼ tsp vanilla
Topping: 2-3 tbsp marshmallow spread
Directions
- Filling: Whisk all filling ingredients until smooth. Set aside.
- Melt: In a small bowl, microwave chocolate chips and butter in 20-second bursts until smooth.
- Batter: In a medium bowl, whisk the egg, sugar, and vanilla. Stir in cocoa, flour, baking powder, and salt.
- Stir the melted chocolate mixture into the batter.
- Pour the final batter into a large (12-oz+) microwave-safe mug.
- Microwave on HIGH for 2 minutes.
- Let cool for 1 minute. Carve a small well in the center of the cake.
- Spoon 1-2 tablespoons of the peanut butter cream into the well.
- Soften the marshmallow spread in the microwave (10 seconds) and spoon it over the top. Serve immediately.
Notes
- The peanut butter cream recipe makes enough for about 4 mug cakes. Store leftovers in the fridge.
- Use a large mug to prevent the batter from overflowing as it puffs up.
- Do not overcook! The cake is done when the center is set but still moist.
