Chocolate Fluffernutter Mug CakeAngie McGowan
Ah the fluffernutter sandwich, that ooey gooey only once in a while kiddie treat that us adults occasionally enjoy too. Peanut butter and fluff inside soft white bread, it can’t get much better. Unless maybe, you put those flavors in cake form, make it super quick to cook in your coffee mug, and did I mention adding chocolate?
After the success of the Nutella mug cake, I thought I would change it up a bit and use one of my favorite ingredients, peanut butter, in a new spin on the classic chocolate mug cake. I got this idea from all the feedback I received with the Nutella mug cake. A few of you said you preferred peanut butter over Nutella, and some of you said you used marshmallow fluff instead of whipped cream. When I heard these two ingredient substitutions, a light bulb went off, fluffernutter!
Chocolate Fluffernutter Mug Cake
4 tablespoons white sugar
4 tablespoons self-rising flour
3 tablespoons cocoa powder
3 tablespoons melted butter
3 tablespoons peanut butter
3 tablespoons milk
marshmallow fluff for topping
1. Add all ingredients into a LARGE MUG. Mix very well with a fork. Microwave on high for 1 1/2 to 3 minutes. Cooking time will vary depending on your microwave wattage.
2. The way I can tell if mine is done is because it rises alot then settles a bit. Right after it starts to settle, I know it’s done. Check with a toothpick for doneness. Cake is suppose to be ooey and gooey, just not runny.
3. Top with a heaping tablespoon of marshmallow fluff.