Chocolate Lava Mug Cakes

Yield: 5-6 mugs

1 box DCD Molten Lava Chocolate Cake Mix
1 stick butter
3 eggs
¼ cup peanut butter
Prepared whipped topping, for garnish
DCD Chardonnay Caramel Sauce, for garnish

1. Drop cake mix, butter and peanut butter into a microwave-safe bowl. Microwave at 30-second intervals, whisking between each interval until butter and chocolate are melted and well combined.
2. Whisk in eggs until combined. Refrigerate batter until ready to use.* Drop 3 heaping spoonfuls of batter into each mug, then loosely cover with plastic wrap and microwave for 45 seconds to 1 minute. Cake should be moist and rise to the top of the mug. Remove plastic wrap, dollop on a spoonful of whipped topping and drizzle with caramel sauce, if desired.

*Batter can be refrigerated for up to 2 weeks.

Chef’s Tip: Make your own whipped cream spiked with 1-2 tablespoons of Irish cream for a delicious adult alternative to standard whipped topping!