Chocolate Peanut Butter Pug Cake Recipes

CHOCOLATE PEANUT BUTTER MUG CAKE

Steps:

• Spray a 12-ounce coffee mug with cooking spray. Combine milk and oil in mug. Add flour, sugar, oats, baking powder and salt; stir to combine. Add chocolate chips; dollop center with peanut butter., Microwave on high until toothpick inserted in center comes out clean, 2-1/2 minutes. Serve immediately.

CHOCOLATE PEANUT BUTTER MUG CAKE

Steps:

• In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.
• Combine peanut butter and chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.

CHOCOLATE-PEANUT BUTTER PUG CAKE

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pans). Grease 8-inch cake pan with shortening or cooking spray.
• Make chocolate batter as directed on cupcake mix box; set aside peanut butter filling pouch and piping bag for later use. Pour chocolate batter into pan.
• Bake 28 to 33 minutes or until cake springs back when pressed in center. Turn cake out of pan onto cooling rack. Cool completely.
• In large bowl, place contents of peanut butter filling pouch. Add softened butter and powdered sugar. Beat with electric mixer on medium speed until crumbly. Add milk, and beat again until smooth. Add 1/2 cup whipped cream frosting, and beat until light and fluffy. Frost cooled chocolate cake with thin layer of frosting, and refrigerate until set. Frost cake with second layer, making surface as smooth as possible.
• Break the graham cracker in half, and apply a smooth layer of chocolate frosting to both pieces. Press them (angled) into the top portion of the cake so that they overhang the edge of the cake slightly. Cover both of the creme-filled sandwich cookies with a layer of chocolate frosting. Press them into cake just underneath the graham cracker "ears." Transfer remaining chocolate frosting to piping bag included in cake mix box. Snip the end, and pipe a rounded triangular shape onto the bottom third of cake. Fill in outline with piped frosting. Gently smooth the entire shape with an offset spatula.
• Use white decorating icing fitted with the round tip to pipe 2 mounds of white icing onto the creme-filled cookie "eyes." Place chocolate candy drops pointed-ends-down into the white icing mounds. Pipe 2 circles of black icing onto each chocolate drop. Use black icing to draw nose and mouth. Using spoon, fill in drawn-on mouth with chocolate candy sprinkles. Use black decorator icing to pipe a dot on each side of mouth.
• Cut a teardrop tongue shape from the pink candy. Make indentation with side of spoon handle. Apply pink candy to mouth with a dot of frosting.
• For finishing touches, outline ears with remaining icing in piping bag, and sprinkle on chocolate candy sprinkles. Add a line of frosting around outer edge of both creme-filled cookie "eyes." Place 2 edible white round sugar pearls on black portion of each eye.
• Store cake loosely covered in refrigerator. Allow cake to come to room temperature before serving. Cover and refrigerate leftovers.

PEANUT BUTTER MUG CAKE WITH CHOCOLATE ICING AND POTATO CHIPS

Steps:

• Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes.
• Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth.
• Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately.

WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
• Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
• Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

PEANUT BUTTER-CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
• Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
• Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven.
• Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.