For you Chocolate Peanut Butter lovers
I just found this on Pinterest and made it tonight, Wow, its a good one! It's like the Moulton lava cake but very simple. Its the One-Minute Chocolate Peanut butter mug cake. Almost too much for just one.
Moist chocolate cake with a molten peanut butter center bakes up in a microwaved mug in just one minute!
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 cup milk, at room temperature
- 2 tablespoons butter, melted and cooled
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon creamy peanut butter
- 1 tablespoon mini chocolate chips
Instructions
- In a small bowl, whisk together flour, cocoa powder, sugar,
and baking powder until thoroughly, completely combined with no streaks
of flour or cocoa powder remaining. Blend in milk, butter, and vanilla
until batter is smooth. Pour batter into a 14-ounce (or larger)
microwave-safe mug with straight sides. - Combine peanut butter and chocolate chips and dollop into the
center of the mug, gently pressing down until even with the top of the
batter. Microwave on high for 1 minute. Allow to cool for a couple of
minutes before serving.
Notes
A tall, cylindrical mug with straight (not
angled) sides will ensure that the cake bakes evenly. I found a 14-ounce
mug to be the perfect size to allow the cake to rise up while baking
without overflowing. (I filled my mug to the top with water and then
transferred the water to a measuring cup to determine its capacity.) If
you use a smaller mug, you may want to bake the cake on top of a plate
or paper towel to catch any possible overflow.
The
strength of individual microwaves can vary. The first time you make this
recipe, be prepared to experiment a bit to make sure that 1 minute is
the perfect length of baking time. The nice thing about this cake is
that even if it is undercooked, you don't have to worry about raw eggs!
The mini chocolate chips are optional. So is the peanut butter, for that matter. But I don't recommend skipping either. ;)
As
an alternative to serving straight out of the mug, you may instead
spray the mug with non-stick cooking spray before adding the batter, and
then carefully overturn the cake onto a plate once baked.
Comments (8)
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Comments (3)Thanks! Ginger - I can't say for sure, but I think they might be OK to freeze before baking - they are very easy to handle. They would be good to have on hand to bake for emergencies :) Ann - I wonder if you could replace the peanut butter with some substitution like maybe cream cheese? Hmmm....I might give that a try sometime! Cindy...See MoreNeed your best Chocolate and Peanut Butter dessert!
Comments (21)This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls. MARBLE - OUS PEANUT BUTTER DESSERT 1/2 c. firmly packed brown sugar 1/2 c. peanut butter (I use crunchy & it is great!) 1/4 c. butter, softened 1 c. flour 1 c. (6 oz. pkg.) chocolate chips FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1/4 c. peanut butter 1 tsp. vanilla 2 eggs 1 c. (1/2 pt.) whipping cream, whipped & sweetened In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan. Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving. Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream. Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping....See MoreRice Crispy Treats with peanut butter and chocolate
Comments (9)Actually, the Kellogg page was the first place I went, but they don't have the recipe I've eaten...somewhere! This is what I'm trying to duplicate: The bottom layer is the crispies; the second layer is peanut butter; and the top layer is chocolate. There wasn't any butterscotch in them and the peanut butter wasn't mixed with the rice crispies. The crispies also weren't chocolate. This should be something I could figure out how to do, but I'm out of ideas. I wish I could remember who made them!...See MoreLOOKING for: chocolate and peanut butter cookies, squares?
Comments (13)PEANUT BUTTER BROWNIES 2 sticks butter 1/3 cup cocoa powder 2 cups granulated sugar 4 eggs 1 1/2 cups flour 1/2 tsp salt 1 tsp vanilla 1 cup crunchy peanut butter Preheat the oven to 350°. Grease a 13x9x2" baking pan. Melt the butter with the cocoa in a double boiler over hot water. Cool. Blend in the sugar, eggs & vanilla. Combine the flour & salt: add to the 1st mixture. Bake in the prepared pan for 25-30 minutes. Remove from the oven, spoon the peanut butter over the hot cake & spread as it melts. FROSTING: 1 stick butter 1/4 cup cocoa powder 1/3 cup milk 8 large marshmallows 1/4 tsp salt 1 tsp vanilla 1 lb (3 1/2 cups) confectioners' sugar, sifted Melt together the butter, cocoa, milk, marshmallows, salt & vanilla. Beat in the confectioners' sugar until smooth. Spread over the cooled peanut butter.~~ From Some Like it Smooth...See More
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