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Chocolate Peanut Butter Mug Cake
2 tb (40ml) flour
2 1/2 tb (50ml) caster sugar
1 tb (20ml) cocoa
1/2 egg, beaten lightly (yeah, I know. This is where it becomes really easy to justify making two mug cakes…)
1 1/2 tb (30ml) milk
1 1/2 tb (30ml) neutral oil (I used canola)
3 Reese’s Miniature Peanut Butter Cups, chopped
1. Measure the flour, sugar, cocoa, and salt into a mug, and mix well.
2. Add the egg, milk, and oil, and stir to combine. Stir in the equivalent of two chopped Reese’s Miniature Peanut Butter Cups, reserving the rest for garnish.
3. Microwave for 2 1/2 minutes on medium (this may differ depending on your microwave’s strength, so don’t be scared to play around. After all, there’s nothing wrong with having to eat many, many trial mug cakes in your quest for perfection).
4. Top with a generous spoonful of double cream and the rest of the chopped Peanut Butter Cups.