Microwave Chocolate Cake With Peanut Butter Cream

Name: Microwave Chocolate Cake With Peanut Butter Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
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.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup heavy cream, 1/4 cup creamy peanut butter, 1/4 cup powdered sugar, 1/4 teaspoon vanilla extract, and more.

Yes, Microwave Chocolate Cake With Peanut Butter Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!