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 my most pinned recipe to date, 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