Chocolate Peanut Butter Mug Cake

After last week’s win against Penn State in the affectionately named “Ineligibowl“, I am feeling quite good about this season. You would think I’d have that sense already by being 9-0 but to me winning isn’t everything, it also matters how well we win. After barely beating Purdue the week before in overtime I wasn’t feeling all that great about it. Hopefully today’s game versus Illinois won’t produce a headache. If we can get through the next two games (Bye week next weekend, followed by Wisconsin), then it’s on to that state up north, M*chigan. Pardon my use of a bad word (although I understand that only OSU fans will really understand why it is a bad word).

My body is still recovering from my accident-prone-ness at last weekend’s tailgating (sliced open my finger on a beer can, and pulled a tendon in my foot), so for today’s game I went with a much more low-key treat. I made a single serving cake that is magically baked in the microwave for a minute! Do you realize how dangerous this mug cake phenomenon just became in my hands? I have seen various versions of mug cakes floating about the internet but didn’t cave until I found this one with a peanut butter mousse on top. It takes a little more effort because of that addition, but it is beyond worth the extra 2 minutes of time it takes to prepare.


Serves 1



2 Tbsp unsalted butter

2 Tbsp peanut butter

1/2 tsp vanilla extract

1 egg

2 Tbsp sugar

2 Tbsp all-purpose flour

3 Tbsp cocoa powder

1/8 tsp salt

1/8 teaspoon baking powder

2 Tbsp peanut butter chips


1 Tbsp softened cream cheese

1 Tbsp peanut butter

1/2 tsp vanilla extract

2 Tbsp whipped cream or thawed cool whip

1 Tbsp powdered sugar

Hot fudge, for topping


  1. Melt the butter in a small dish. Add the peanut butter and mix well.
  2. In the mug, whisk together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the peanut butter chips.
  3. For the mousse, mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar and fold in, trying not to over stir. Set aside.
  4. Put mug in the microwave for 1-2 minutes or until desired doneness is reached. Top with peanut butter pie mousse and hot fudge.

Source: Adapted slightly from Yammie’s Noshery.

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