Recipe courtesy of Trisha Yearwood
Peanut Butter Mug Cake with Chocolate Icing and Potato Chips
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 605
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 3 g
- Sugar
- 58 g
- Protein
- 18 g
- Cholesterol
- 186 mg
- Sodium
- 117 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 605
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 3 g
- Sugar
- 58 g
- Protein
- 18 g
- Cholesterol
- 186 mg
- Sodium
- 117 mg
Ingredients
Mug Cake:
Frosting:
Directions
- Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes.
- Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth.
- Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately.
