2-minute Eggless Peanut Butter Chocolate Chip Mug Cake

Disclaimer: Since I am allergic to peanuts, I had to rely on the 5.5 yo & the husband’s feedback on the taste & texture. 

2-minute Eggless Peanut Butter Chocolate Chip Mug Cake

Ever since the husband has started traveling for work, Sunday mornings has become essentially family time. After a session of Skype chat with folks back at home, the three of us try to do something together. And it can be a chore too! The 5.5 yo loves dusting the furniture and the occasional cleaning and he absolutely LOVES folding clothes. So the three of us get a lot done! 

Yesterday, we re-potted some plants and sowed a few seeds. Next couple of weeks we will wait with bated breath to see whether the seeds sprout wee saplings. The re-potted plants stand a better chance, I am sure! My thumb is most definitely not green. And I have successfully killed off plants in the past. 
So after a morning of hard work, the man and the boy deserved a treat! I was more than happy to polish off an entire pack of Britannia Nice Biscuits with my cuppa. Talk about guilty pleasures! 
The 5.5 yo is also a  very active child and a picky eater at that. I am always on the lookout for easy to make snack options that are a little calorie rich, especially when I am out of bananas. It turned out to be soft and crumbly. The 5.5 yo loved the addition of chocolate chips to it. It is pretty filling and is perfect for a late afternoon snack with a side of fruits or a cup of milk, before the 5.5 yo heads out to bike or ride his scooter. 
2-minute Eggless Peanut Butter Chocolate Chip Mug Cake
  • Peanut Butter – 3 tbsp
  • All Purpose Flour – 3 tbsp
  • Milk – 4 tbsp
  • Sugar – 1 tbsp
  • Baking Powder – 1/4 tsp
  • Chocolate Chip – 1 tbsp (optional)
Whisk all the ingredients except chocolate chips in a big mug till the batter is smooth. Once everything is combined add the chocolate chips and fold them in gently. The batter will be pretty thick. No use the back of a spoon to smooth out the batter a little. 
    Nuke it in the microwave for a minute and then in increments of 15 seconds till it is done. The original recipe said that it will take a minute, but it took me 2 minutes. Depending on the make and power of your microwave, the cooking time will vary. So the safest way is to check at the 1-minute mark and cooking for as long required in increments of 15 seconds. 
    Serve warm. I had drizzled a little chocolate syrup on it too. 
    Recipe inspired from – kirbiecravings

    4 Replies to “2-minute Eggless Peanut Butter Chocolate Chip Mug Cake”

    1. Hi,

      Thanks for sharing the recipe.

      I would like to know if we can replace peanut butter in above recipe. If yes, with what and how much quantity.


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