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6-Minute Chocolate Peanut Butter Lava Mug Cake

Rich, fudgy chocolate mug cake with a molten peanut butter center—microwave dessert comfort in minutes.
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Prep Time 2 minutes
Cook Time 1 minute
Resting Time 3 minutes
Total Time 6 minutes
Servings: 1 mug cake
Course: Desserts
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Mug Cake Batter
  • 4 tbsp all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar or light brown sugar
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 3 tbsp milk any kind
  • 1 tbsp neutral oil or melted butter
  • 1/2 tsp vanilla extract optional
Lava Center + Finish
  • 1 tbsp peanut butter creamy, for the center
  • 1 tbsp chocolate chips optional, mix-in or topping
  • ice cream or whipped cream optional for serving

Equipment

  • Microwave-safe mug (12–16 oz)
  • Fork or small whisk
  • Measuring spoons

Method
 

  1. In a microwave-safe mug, whisk together flour, cocoa, sugar, baking powder, and salt until no lumps remain.
  2. Add milk, oil, and optional vanilla. Stir until you get a smooth, thick batter. Scrape the sides clean.
  3. Spoon the peanut butter into the center. Gently press it down slightly so it sits in the middle of the batter.
  4. If using chocolate chips, sprinkle a few on top (or stir some into the batter first).
  5. Microwave on HIGH for 60–75 seconds (start with 60). The edges should look set but the center still slightly soft.
  6. Let rest for 3 minutes (important for the lava center). Top with ice cream or whipped cream if you want, then dig in.

Notes

Microwave tip: Power varies. If it looks too wet after 60 seconds, add 10-second bursts.
More lava: Use slightly warmed peanut butter, or add a few chocolate chips right under the PB.
Less sweet: Reduce sugar to 1 1/2 tbsp.
Best timing: Eat within 10–15 minutes for the gooey center.