PEANUT BUTTER CHOCOLATE CHIP MUG CAKE
Creamy, fluffy, eggless paste cake mixed with melty chocolate chips. This single serving mug cake is prepared in concerning five minutes.
The paste mug cake is one in all my favorites. I simply adjusted my instruction a bit to feature melty chocolate. I used chocolate chunks instead of customary chocolate chips since the chunks square measure larger. I’m therefore happy Nestle came out with chocolate chunks therefore I don’t got to purchase them at specialty baking stores.
This cake is best eaten heat, whereas the chocolate remains melty and adhesive. As a result of this cake is eggless, the crumb may be a very little loose. It’s best eaten within the mug because it won’t inhibition well if you are trying to get rid of it from the mug. Therefore I like to recommend you only grab a spoon and dig in.
INGREDIENTS :
- 1 tbsp granulated sugar
- 4 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/4 cup fat-free milk
- 3 tbsp creamy peanut butter
- 3 tbsp semi-sweet chocolate chunks or chocolate chips
INSTRUCTIONS :
- In a microwave safe mug, add all ingredients except chocolate. Using a small whisk, mix vigorously until batter is smooth and no flour chunks remain.
- Stir 1 tbsp of chocolate chips into the cake batter. Add another 1 tbsp concentrated in the center/middle of the batter (so that when you dig into the center of your cake when it's finished, it has a concentrated amount of chocolate). Sprinkle remaining 1 tbsp on top.
- Cook in the microwave at full power for about 1 minute. If cake batter is still gooey, cook for an additional 15 seconds. Allow cake to cool a few minutes before eating. Cake is best eaten
