Okay, well this was pretty much inevitable.
My love for mug cakes and Easter approaching? Yeah. I have no surprises up my sleeve.
The only difference this time around is that the mug cake is actually in a ramekin. Right? I am just full of surprises.
And so is this mug cake! My favourite part about it is digging in and getting a fork full of melted mini eggs. I wait all year for the chance to pig out on mini eggs, and this cake does this time of the year justice in that regard.
In case you were wondering, I have tested out making this cake in a mug AND a ramekin (my favourite kind of research) and I have concluded that the best way to enjoy this is in a ramekin. The mug works perfectly fine, but for the most part, the eggs sink to the bottom. So unless you want cake then a whole bunch of chocolate later on (nothing wrong with that) then I would suggest the more shallow ramekin.
Although I should probably conduct at least three more of these experiments. The number of trials I am working with is far too small, and the mini egg days are limited.
So if you are having a really elaborate Easter dinner, you can make this super quick and easy dessert. Or just skip the dinner altogether and just eat cake and mini eggs all day. I won’t judge! Its a holiday after all!
Peanut Butter Mini Egg Mug Cake is a quick and easy recipe that is perfect for Easter. Ready in under 5 minutes, this is a great last minute dessert recipe.
- 4 Tbsp all-purpose flour
- 4 Tbsp granulated sugar
- 1/4 tsp baking powder
- 1 large egg
- 3 Tbsp creamy peanut butter
- 3 Tbsp milk
- 3 Tbsp canola oil
- 1/3 cup mini eggs
In a large coffee mug, whisk together all the ingredients until smooth. Fold in the mini eggs.
Microwave for 1 1/2 minutes, and remove to see if it is done. If not, continue to microwave in thirty second intervals. Decorate top with a couple of mini eggs.