Ingredients:

  • 4 tbsp All-purpose flour (30g)
  • 2 tbsp Granulated sugar (25g)
  • 1/4 tsp Baking powder
  • 1 pinch Fine sea salt
  • 3 tbsp Whole milk (45ml)
  • 1 tbsp Neutral oil (canola or vegetable)
  • 2 tbsp Creamy peanut butter (32g), divided
  • 1/4 tsp Pure vanilla extract
  • 1 tsp Semi-sweet chocolate chips

Instructions:

  1. Whisk the flour, sugar, baking powder, and salt directly in a 12-ounce microwave-safe ceramic mug until well combined and no clumps remain.
  2. Add the milk, oil, vanilla extract, and exactly 1.5 tbsp of the peanut butter to the dry ingredients. Whisk vigorously with a fork or small whisk until the batter is smooth and mahogany-colored, ensuring you scrape the bottom edges of the mug.
  3. Gently place the remaining 0.5 tbsp of peanut butter and the chocolate chips into the exact center of the batter. Push down slightly so the top is flush with the batter, but do not stir.
  4. Microwave on high power for 1 minute and 15 seconds. The cake is done when the surface is matte and set, but the center retains a slight jiggle.
  5. Allow the cake to rest for 2 minutes inside the microwave before removing.