Microwave Chocolate Cake With Peanut Butter Cream

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
1 cake
Level:
Easy

Ingredients
  • Filling (enough for 4 cakes):
  • 1/4 cup heavy cream
  • 1/4 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • Cake:
  • 3 tablespoons semisweet chocolate chips
  • 1 1/2 tablespoons unsalted butter
  • 1 large egg
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 2 to 3 tablespoons marshmallow spread, such as Fluff
Directions

For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.

For the cake: Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside.

In a bowl, whisk together the egg, sugar and vanilla extract until smooth. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms. Add the melted chocolate to the batter and stir to combine. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes.

Allow the cake to cool slightly and then insert the handle of a wooden spoon into the center of the cake to create a well. Fill the well with peanut butter cream. Microwave the marshmallow spread for 10 seconds or so, to soften it up. Top the cake with the marshmallow spread and dig in.


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