Microwave Chocolate Cake with Peanut Butter Cream

Microwave Chocolate Cake with Peanut Butter Cream might be a good recipe to expand your dessert recipe box. This recipe serves 10 and costs 23 cents per serving. One portion of this dish contains roughly 3g of protein, 9g of fat, and a total of 143 calories. 141 person were impressed by this recipe. From preparation to the plate, this recipe takes around 20 minutes. If you have granulated sugar, fig spread, kosher salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so outstanding. Similar recipes include Single-Serving Chocolate Peanut Butter Microwave Cake, Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, and Single-Serving Peanut Butter Microwave Cake with Peanut Butter Frosting.

Servings: 10

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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

 

Step by step:

For the cake

1. Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside.

2. In a bowl, whisk together the egg, sugar and vanilla extract until smooth.

3. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms.

4. Add the melted chocolate to the batter and stir to combine.

5. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes.

6. 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.

For the filling

1. Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.

Nutrition Information:

covered percent of daily need