Chocolate and peanut butter are a couple of those things that go together perfectly. Like yin and yang, Bonnie and Clyde, Abbott and Costello. Reese’s definitely knew what they were doing when they invented the cup. I frequently take advantage of this combination in my own Peanut Butter Chocolate Cups and also in one of my most pinned recipes, the Chocolate Peanut Butter Protein Mugcake.
The other day I made a variation of the mugcake since it was so popular. If you haven’t tried mugcakes before, they are kind of like a protein shake married a cupcake and had a baby. They’re VERY versatile and you can make them in all kinds of flavors depending on what protein powder you pick and what you put in them. You can also under-bake them like I did and turn them into a lava mugcake in the center.
Double Chocolate Peanut Butter Protein Mugcake
- 3 Tbsp (18g) PB2
- 1/2 scoop (17g) vanilla protein (I use a blend instead of an isolate)
- 1 Tbsp (5g) baking cocoa
- 1 Tbsp (15g) egg white
- 1 1/2 Tbsp almond milk
- 1 tsp (5g) coconut oil
- 1/4 tsp butter extract
- 1/4 tsp baking powder
- 1/2 Tbsp (7g) mini chocolate chips
I mixed everything in an 8 oz plastic container. You will probably need to add a little water depending on your protein powder. I added 2 – 3 Tbsp water to make a cake batter consistency. I microwaved 60 secs on 50% power and checked. Then another 60 at 50%. The top was still a little wet in the center, dry on the edges.
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