Crunchy Peanut Butter Chocolate Chip Mug Cakes

Cupcakes were supposed to solve the whole "I don't want to make a whole cake because I will eat it whole, so I'll just have an individual sized dessert instead" problem. Except that when you make a batch of cupcakes you still end up with at least a dozen. And if you try to bake a single cupcake in a full sized tin and leave the other 11 empty, it doesn't necessarily heat evenly which can make figuring out the cooking time a real pain in the rear.

That's where this microwavable mug cake (or true cup-cake) comes in. All you have to do is mix all of the ingredients together in one really big mug or two regular sized ones and microwave. Easy peasy when you need a fast dessert. The texture isn't as great as if you baked a cake in the oven, but it does the trick when you don't want lots of dessert temptation hanging around! I left mine slightly under baked because that's how I roll (and Dustin wasn't around to make fun of me for my preference since he was in San Antonio).

Definitely can't wait to try with Nutella, cookie butter, etc.!

Crunchy Peanut Butter Chocolate Chip Mug Cakes

makes 2 smaller or 1 larger mug cake

4 tablespoons all-purpose flour
4 tablespoons white granulated sugar
1/2 teaspoon baking powder
1 egg yolk
2 tablespoons crunchy peanut butter
3 tablespoons milk
2 tablespoons coconut oil
2 tablespoons mini chocolate chips
10-12 Reese's pieces candies

Combine all of the ingredients together in a large coffee mug (or two regular sized ones).
Microwave for 1 1/2-2 minutes (depending on your mug size), but definitely check after 1 1/2 minutes to check doneness.