Chocolate Peanut Butter Mug Cake

Everyone knows about mug cakes right? Pinterest is the main cause of that, along with making every woman in the world believe she should make wreathes out of household items and start working out a whole lot more. Okay, okay, I’ll admit it I’m a pinterest addict too, I tried going to PA anonymous but I keep relapsing, and I still have this unquenchable urge to decorate my house with mason jars. So yes I'm a pinterest addict but for now I’ll embrace it and go look at pictures of cats with funny captions to go along with them and tell myself I’m gonna start working out tomorrow, ya know or next Tuesday, actually Friday sounds better, hmmm maybe not I do have that thing on Friday.

So right the recipe that thing...

INGREDIENTS:      (can serve 2)
¼ cup plain flour (do not use self-rising)
¼ cup sugar
¼ tsp baking powder
3 TBS milk
3 TBS oil
2 TBS whisked egg
3 TBS of nutella
1 TBS of peanut butter
3 TBS chocolate chips (optional-for when you want that chocolate comma)
Small drop or two of vanilla  
Extra large mug (should hold about 16 oz.)

DIRECTIONS:
First measure out flour, sugar, and baking powder. 

Make sure to level out all the dry ingredients, try to get it exact as you can. Add straight to the mug and stir all ingredients together with a fork.

Next add the 3 TBS milk, 3 TBS oil, and 2 TBS egg and stir right in. If the egg isn't completely whisked and it's hard to get a full TBS just pour the egg into the measuring spoon, over a sink in case it overflows. 

*** Also note one egg = about 3 TBS

Next add the 3 TBS nutella and 1 TBS peanut butter these can definitely over flow and note if you spray your measuring spoon with a little bit of cooking spray before measuring each out the nutella and peanut butter come out more easily.

Stir together until fully incorporated and there are almost no clumps.

Once it looks like this, pop it into the microwave for 2-2½ min at 1,000 watts keep in mind depends on your microwave.

On a plate of course, in case of accidental spillage. 

Cool in the fridge for 10-15 min and be careful cause it will still be hot.

Top with powder sugar or whip cream etc. Enjoy!

P.S. Monday is whip cream from scratch.

everything in short...

INGREDIENTS:     (can serve 2)

¼ cup plain flour (do not use self-rising)

¼ cup sugar

¼ tsp baking powder

3 TBS milk

3 TBS oil

2 TBS whisked egg

3 TBS of nutella

1 TBS of peanut butter

3 TBS chocolate chips (optional)

Small drop or two of vanilla  

Extra-large mug (should hold about 16oz. at least)

DIRECTIONS:

Add the flour, baking powder, and sugar to mug, stir well with a fork.

Next add egg, oil, and milk and mix again until fully incorporated.

Toss in the nutella and peanut butter, mix again.

Place mug in microwave (if you’re worried about the size of your mug place a saucer underneath to prevent spillage) and cook for 2-2½ min at 1,000 watts depends on your microwave.

Cake may rise slightly over the top of the mug but should not over flow.

Once cooked take out of microwave and place in refrigerator to cool for about 10-15 min even so it will still be burn your mouth hot. Top with powder sugar, whip cream, fudge, caramel (ya know if you’re feeling really crazy). 

Enjoy!