Chocolate Peanut Butter Mug Cake

Ingredients:

• 3 tbsp flour (or almond flour for gluten-free)

• 2 tbsp sugar (or sweetener of choice)

• 2 tbsp cocoa powder

• 1/4 tsp baking powder

• 3 tbsp milk (dairy or non-dairy)

• 1 tbsp vegetable oil or melted butter

• 1 tbsp peanut butter

• Pinch of salt

Instructions:

1. In a microwave-safe mug, mix flour, sugar, cocoa, baking powder, and salt.

2. Add milk and oil; stir until smooth.

3. Drop peanut butter into the center (don’t stir it in—let it melt into gooey perfection).

4. Microwave for 60–75 seconds, until the cake is just set on top but still fudgy inside.

5. Optional: top with a drizzle of peanut butter, chocolate chips, or whipped cream.

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RVD Twist Ideas:

• Add a sprinkle of sea salt for sweet-salty magic.

• Stir in a spoonful of Nutella or caramel before cooking.

• For a fall twist, add a dash of cinnamon or pumpkin spice.