Chocolate Raspberry Mug Cake

Name: Chocolate Raspberry Mug Cake
Ingredients: 1/4 cup flour all-purpose, 32 grams; 1 1/2 tablespoons unsweetened cocoa powder; 1/4 teaspoon baking powder; 2 tablespoons granulated sugar; 1/4 cup low fat buttermilk 60 ml; 2 tablespoons melted butter salted; 2 tablespoons raspberry preserves; whipped cream for garnish; fresh raspberries for garnish

9 ingredients

5 steps

Ingredients

1/4 cup flour all-purpose, 32 grams
1 1/2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
2 tablespoons granulated sugar
1/4 cup low fat buttermilk 60 ml
2 tablespoons melted butter salted
2 tablespoons raspberry preserves
whipped cream for garnish
fresh raspberries for garnish

Directions

1

In a medium sized bowl, whisk together flour, cocoa powder, baking powder and sugar. Mix in buttermilk, melted butter and raspberry preserves. Stir until there are no lumps.
2

Pour the batter into two small coffee or tea cups that are microwave safe. Place a paper towel in your KitchenAid(R) Microwave Hood Combination Oven and set the cups on top.
3

Microwave the cups in your KitchenAid(R) Microwave Hood Combination Oven for about 60 to 90 seconds on high or until batter rises and cakes are cooked.
4

Let the cups cool for a few minute before serving. Cakes will deflate while they are cooling.
5

Garnish with whipped cream and raspberries. Enjoy!