Microwave Chocolate Cake With Peanut Butter Cream
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
38
Sourness
41
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
1 cup
Heavy Cream1 cup
Creamy Peanut Butter1 cup
Powdered Sugar1 tsp
Vanilla Extract3 tbsps
Semisweet Chocolate Chips1.5 tbsps
Unsalted Butter1 large
Egg2 tbsps
Granulated Sugar2 tbsps
Cocoa Powder2 tbsps
All-Purpose Flour1 tsp
Baking Powder1 tsp
Kosher SaltDirections:
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
3
Stir and set aside
4
In a bowl, whisk together the egg, sugar and vanilla extract until smooth
5
Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms
6
Add the melted chocolate to the batter and stir to combine
7
Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes
8
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
9
Fill the well with peanut butter cream
10
Microwave the marshmallow spread for 10 seconds or so, to soften it up
11
Top the cake with the marshmallow spread and dig in