Microwave Chocolate Cake with Peanut Butter Cream

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 cake
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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 


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


  1. For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.
  2. 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.
  3. 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.
  4. 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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