Peanut Butter Cake Microwave Recipes

EASY 3 INGREDIENT PEANUT BUTTER MUG CAKE

Steps:

• Combine all of the ingredients into a mug, and whisk with a fork until COMPLETELY blended. This may take a little elbow grease.
• Microwave for approximately 1 minute (I have a very high powered microwave, so maybe a little longer depending on the wattage).
• That's it! Enjoy! You will be pleasantly surprised how how tasty this easy mug cake is!

LOW CARB MICROWAVE PEANUT BUTTER CAKE

Steps:

• Melt butter and peanut butter in the microwave.
• Mix almond flour, erythritol, stevia and baking powder in a separate bowl.
• Mix dry ingredients with melted butter. Add eggs and stir until smooth.
• Afterward, add water so you get a nice smooth batter.
• Spray some oil over the form and pour in the batter. Microwave for 6-7 minutes at 800 watts. Get a toothpick and start checking whether it's cooked after around 5 minutes. All microwaves are different and it might take a longer/shorter amount of time to bake based on wattage.
• To serve: cut the cake into 9 squares. Feel free to bit of whipped cream.

MICROWAVE CHOCOLATE CAKE WITH PEANUT BUTTER CREAM

Steps:

• For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.
• For the cake: Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside.
• In a bowl, whisk together the egg, sugar and vanilla extract until smooth. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms. Add the melted chocolate to the batter and stir to combine. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes.
• Allow the cake to cool slightly and then insert the handle of a wooden spoon into the center of the cake to create a well. Fill the well with peanut butter cream. Microwave the marshmallow spread for 10 seconds or so, to soften it up. Top the cake with the marshmallow spread and dig in.

MICROWAVE HOT FUDGE PEANUT BUTTER PUDDING

Steps:

• Mix flour, white sugar, milk, peanut butter, 2 tablespoons cocoa powder, vegetable oil, vanilla extract, baking powder, and salt together in a bowl until batter is smooth; spread into an 8x8-inch microwave-safe dish.
• Mix water, brown sugar, and 1/4 cup cocoa powder together in a bowl until dissolved; pour over batter.
• Cook at 50% in microwave for 9 minutes. Rotate dish 1/2 turn and microwave on high until set, about 6 more minutes.

PEANUT BUTTER CAKE (MICROWAVE)

Steps:

• Cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
• Stir in vanilla.
• Add the eggs, one at a time,.
• beating well after each.
• Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
• Spoon batter into pans.
• Cut through batter with a knife to remove the air bubbles.
• Place 1 pan in microwave oven or an inverted saucer.
• Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
• Microwave at HIGH for 2 to 3 minutes or until top is almost dry.
• Remove from oven and place on a sheet of aluminum foil.
• Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
• Repeat with remaining layer.
• Spread Chocolate Frosting between layers and on top and sides of.
• cake.
• Sprinkle peanuts over top.
• Yield: one 2-layer cake.
• CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes.
• Stir in remaining ingredients; let stand 10 minutes.
• Beat with a wooden spoon until of spreading constistency.

PEANUT BUTTER MUG CAKE

Steps:

• In a microwave-safe mug or small bowl, stir together the peanut butter and oil until smooth. Add the granulated sugar, all-purpose flour, and baking powder then stir until well combined.
• Stir in the milk and optional vanilla extract until the batter is smooth. Add optional chocolate chips if desired.
• Microwave on high for 1 minute 30 seconds or until the mug cake is set. The top may still be shiny, but should be springy to the touch. Heat in additional 10-15 second increments if needed.
• Leave in the microwave for 1-2 minutes to let the cake set and cool slightly before serving.

PEANUT BUTTER MICROWAVE FUDGE

Steps:

• Line a baking dish with parchment or waxed paper.
• Combine peanut butter and butter in a microwave-safe bowl. Microwave on high in 30-second increments, stirring in between, until melted and thoroughly combined. Allow mixture to sit and cool for 2 to 3 minutes.
• Mix in powdered sugar, 1/2 cup at a time, until well incorporated. Press into the prepared dish and place in the refrigerator. Chill for at least 2 hours before serving, or overnight for a firmer fudge.

CHOCOLATE PEANUT BUTTER MICROWAVE CUPCAKE

Steps:

• Put the 3 boxes of dry mix cake mixes and the 1 cup dark cocoa in a very large bowl.
• Mix dry ingredients until thoroughly combined.
• Add 30 ounces peanut butter chips and blend in with the dry mix.
• Place dry mix into airtight storage containers (1-quart wide mouth mason jars work well and can be used to give as gifts too).
• How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. Cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot.
• Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite-sized portions. Topping like a tablespoon of ice cream or frosting can be added too.