You are here: Home » Recipes » Chocolate Raspberry Mug Cake Chocolate Raspberry Mug Cake Recipe by Leslie Bilderback Yield 2 servings Tangy, tart raspberries slice through chocolate and create perfect flavor harmony. Teri Lyn Fisher PrintEmail Ingredients 2 tablespoons unsalted butter1/4 cup dark chocolate chips (semisweet or bittersweet)1 large egg3 1/2 tablespoons milk1/4 teaspoon pure vanilla extract1/4 cup granulated sugar2 tablespoons unsweetened cocoa powder2 tablespoons self-rising flour Pinch of kosher salt1/4 cup fresh or frozen raspberries Instructions Combine the butter and chocolate in a large mug. Microwave for 30 to 60 seconds until melted. Whisk with a fork to combine, then whisk in the egg. Stir in the milk, vanilla, sugar, and cocoa. Add the flour and salt. Beat the batter until smooth. Fold in the raspberries. Divide the batter between two mugs. Microwave separately for 1½ to 2½ minutes each until risen and firm. Topping Ideas: Whipped cream, chocolate whipped cream, chocolate ganache. Recipe from MUG CAKES: 100 Speedy Treats to Satisfy Your Sweet Tooth. Copyright © 2013 by Leslie Bilderback. All rights reserved. Reprinted with permission of St. Martin’s Griffin.