Ingredients
Method
- Start by melting your butter in a microwave-safe mug for about 20 seconds.
- Next, mix in the unsweetened cocoa powder until smooth.
- Stir in that creamy peanut butter for the rich texture we’re all here for.
- Pour in almond milk, followed by the maple syrup and a splash of vanilla extract, then mix well.
- Fold in the almond flour, ensuring there are no clumps.
- Sprinkle baking powder and a pinch of salt into your mixture and stir until well combined.
- Microwave your mugcake for about 2 minutes. Keep an eye on it to ensure it doesn’t overflow.
- Once done, allow it to cool for a minute.
Notes
Always use a microwave-safe mug to avoid unwanted accidents.
For a richer Chocolate Peanut Butter Mugcake, try adding a dollop of peanut butter in the middle before microwaving.
If you’re not a fan of maple syrup, honey works just as fine.
Ensure your microwave is set to high power for the perfect texture. Top your Chocolate Peanut Butter Mugcake with a sprinkle of crushed peanuts for added crunch.
For those with a sweet tooth, a drizzle of dark chocolate sauce pairs wonderfully.
A dollop of whipped coconut cream on top adds a dairy-free creamy element.
Serve your mugcake with a side of fresh berries to contrast the richness.
For a richer Chocolate Peanut Butter Mugcake, try adding a dollop of peanut butter in the middle before microwaving.
If you’re not a fan of maple syrup, honey works just as fine.
Ensure your microwave is set to high power for the perfect texture. Top your Chocolate Peanut Butter Mugcake with a sprinkle of crushed peanuts for added crunch.
For those with a sweet tooth, a drizzle of dark chocolate sauce pairs wonderfully.
A dollop of whipped coconut cream on top adds a dairy-free creamy element.
Serve your mugcake with a side of fresh berries to contrast the richness.