Chocolate Peanut Butter Bundt® Mug Cake

• 1/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 2 Tbsp sugar
• 1/4 tsp baking powder
• 1/4 cup milk
• 2 Tbsp coconut oil or butter, melted
• 1/4 tsp vanilla
• 2 Tbsp mini semi-sweet chocolate chips
• 2 Tbsp creamy peanut butter
• vanilla ice cream or whipped cream (optional)

In a small bowl, whisk flour, cocoa powder, sugar, and baking powder. Add milk, melted coconut oil or butter, and vanilla and mix until smooth. Fold in 1 Tbsp of mini chocolate chips to batter. In a separate small bowl, combine peanut butter and remaining 1 Tbsp mini chocolate chips. Prepare micro mini Bundt pan with baking spray containing flour. Pour batter into prepared pan. Spoon peanut butter mixture into the center of the batter and press down. Spread batter over peanut butter center. Gently tap pan on counter top to remove air bubbles. Microwave on high for 60-65 seconds (time may vary based on microwave used). Cake is done when sides are fully cooked, but the middle is still slightly soft. Let cake cool in pan for 1-2 minutes before enjoying. If desired, invert onto a cooling rack. Makes one micro mini Bundt cake. Optional: Serve with vanilla ice cream or whipped cream.