1tablespoondark chocolate chips or 1 half-ounce dark chocolate square, see Notes
½tablespooncreamy peanut buttersee Notes
Place butter in coffee mug. Microwave mug 20 to 30 seconds or until butter is completely melted but not bubbly or burnt.
Carefully remove mug from microwave. Add milk, coconut sugar, whole wheat flour, cocoa powder, baking powder, and sea salt to mug. Stir with fork or whisk until ingredients are fully combined. Be careful not to overmix.
Dollop ½ tablespoon peanut butter directly in center of batter mixture. Cover top of batter with chocolate chips or 1 dark chocolate square and lightly press chocolate into batter.
Return mug to microwave. Microwave cake batter 45 seconds, then check consistency. Cake should be fully set. If batter is still wet or jiggly after 45 seconds, return mug to microwave and microwave another 15 seconds or until cake is fully set. Note: Be careful not to microwave cake too long or it will dry out.
Carefully remove mug from microwave and enjoy immediately.
Whole Wheat Flour: This is not the same as white flour or all-purpose flour. Whole wheat flour is simply ground whole wheat, with nothing removed or refined.
Coconut Sugar: Coconut sugar is an unrefined, plant-based, natural sugar. To make this mug cake added-sugar free, replace the coconut sugar with Brown Swerve.
Peanut Butter: Use a peanut butter that's made from only peanuts, or from peanuts and salt. Avoid any with added sugars or really any other ingredients - they're just not necessary.
Make it Vegan/Dairy Free: Replace the butter with coconut oil and use a non-dairy milk. Make sure your chocolate is vegan.