Chef Bob's Molten Chocolate & Jelly Mug-Cake

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Bob Kupniewski



  • Complete Pancake Mix
  • Molten Chocolate Whey (20g)
  • Splenda
  • Baking Powder (3g)
  • SF/FF Pudding Mix (Vanilla or Chocolate)
  • PB Lean (German Chocolate Cake)


  • 1/8 Cup Almond Milk (~25g)
1 Whole Egg

  • Jam (Filling) (20g)


  • Use a Magic Bullet, or another stand up blender for this recipe.

  • Pour almond milk + whole egg into the Magic Bullet

  • Combine Whey, pancake mix, baking powder, SF/FF pudding mix, PB Lean, and Splenda, and add to your blender/Magic Bullet. 
  • Turn on your blender for a good 1-2 minutes to really let the ingredients bind together.

  • Take a small coffee mug, or circular bowl that resembles the shape of a muffin, and coat it with cooking spray.
  • Fill halfway with batter, add in jam, and cover with the rest of the batter. This will create a jelly filling. 

Microwave for 3-4 minutes on a medium power (to prevent overflowing). 
  • Touch the outside of the mug cake to see if it is done, if not microwave for a few more seconds again on a medium powder until outside is firm to the touch. 
  • The inside should be gooey immediately after heating, but that will harden when it cools.

  • Flip the mug cake upside down on a plate and allow it to cool for a few minutes. Then enjoy!

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