Recipe courtesy of Kelsey Nixon
Episode: Snack Attack
20 min
20 min
1 cake
20 min
20 min
1 cake


Filling (enough for 4 cakes):
  • 1/4 cup heavy cream
  • 1/4 cup creamy peanut butter 
  • 1/4 cup powdered sugar 
  • 1/4 teaspoon vanilla extract 
  • 3 tablespoons semisweet chocolate chips
  • 1 1/2 tablespoons unsalted butter 
  • 1 large egg 
  • 2 tablespoons granulated sugar 
  • 1/2 teaspoon vanilla extract 
  • 2 tablespoons cocoa powder 
  • 2 tablespoons all-purpose flour 
  • 1/8 teaspoon baking powder 
  • 1/8 teaspoon kosher salt 
  • 2 to 3 tablespoons marshmallow spread, such as Fluff


Watch how to make this recipe.

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.

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