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Feb 04

Skinny Single Serve Chocolate Raspberry Mug Cake

Once in awhile you just want some cake but you don’t want to make a whole cake. That’s where single serve desserts come in.

Next time you have that cake craving…or a chocolate craving, this Skinny Single-Serve Chocolate Raspberry Mug Cake is the recipe you need to remember.

Skinny Single Serve Chocolate Raspberry Mug Cake - full of chocolate flavor with half the guilt and all in a single serving size!

We all know that I’m more of a pie person than a cake person. In fact, if you put a cake and most any other dessert in front of me, I’d probably choose the brownie or the cookie first. But sometimes? Sometimes you just NEED CAKE. Am I right?

{Obviously, I had some Cake STAT moments last month, since I talked about this just the other day. Let’s just say January has been a challenge.)

Last week I wanted chocolate AND cake but I didn’t want to eat 12 slices. With the mood I was in, I knew that’s where I was headed, so I set out to make a single serve chocolate cake so I could eat the whole thing.

{Otherwise? I’d also be saying “I ate the whole thing” without as much satisfaction.}

Eating a nice, warm, chocolate “hug in a mug” cake was just what I needed last week. I’m betting some of you could use that hug today. Right?

Single Serve Chocolate Raspberry Mug Cake

I started off this recipe by adapting my favorite chocolate cupcake recipe. If you didn’t already know this about me, I am a total math nerd. I majored in mathematics and I taught it for 5 years before my daughter was born.

{In fact, just yesterday I drew her a flow chart to determine the difference between prime and composite. I obviously don’t get out much.}

Anyway, my point is that cutting down a cupcake recipe that makes 30 into one is not the easiest thing in the world, but I love doing it. Why? I love fractions.

I know, you just gaped at me. But that’s okay, since I did all the hard work, you get to reap all the benefits.

You’re welcome.

Single Serve Chocolate Raspberry Mug Cake

Since I was in the mood for chocolate, I immediately thought of raspberry. I’m not sure why it is, but Valentine’s Day always makes me think of the chocolate and raspberry combo. Plus, raspberries are red, and remember that red is my favorite color this week. (Friday is Go Red for Women Day. Pick out your shirts now!)

If you’ve never tried McCormick’s Raspberry Extract, you should pick up a bottle. It adds some amazing raspberry flavor to this chocolate mug cake. It makes it not just a chocolate mug cake, but a dessert that’s perfect for a date night for two.

Single Serve Chocolate Raspberry Mug Cake can be made into cupcakes and baked instead of made in the microwave!

Let’s break down the recipe, shall we?

As I said, the original cupcake recipe makes about 30. One of these single-serve mug cakes makes about 1 1/2 cupcakes. If you’re not a microwave fan, you can double the recipe and get 3 regular sized baked cupcakes.

Since it’s heart healthier week, I wanted to make sure and have this recipe reflect that. Just because a cake is single serve doesn’t mean that it’s automatically healthier or skinny. It just means it’s a really small cake. So in order to make this a little bit better for you, I substituted white whole wheat flour for the all-purpose. You can also use whole wheat flour (but I didn’t test the whole wheat flour in the baked cupcakes, just the mug cake.)

The recipe has no eggs, so there’s no need to worry about using an egg-like product or partial eggs. I used less sugar, less oil and more water, and to add some more sweetness and an additional punch of raspberry, I folded in some sugar-free raspberry preserves. (You can also use jam or jelly that aren’t sugar-free, if you prefer.)

Single Serve Chocolate Raspberry Mug Cake

The result? A better chocolate hug in a mug. There’s something special about wrapping your hands around a warm mug on a cool day. Instead of coffee, make cake. Cake is much more comforting. 🙂

I loved how moist and chocoaltey the cake was, and the raspberry was the perfect compliment. You could also use your favorite flavor extract. McCormick has a ton of flavors; for more flavors and recipe ideas check out their website!

Also? You should make these for Valentine’s Day. Nothing says I love you more than a healthier mug cake.

Skinny Single Serve Chocolate Raspberry Mug Cake - the perfect mug dessert for Valentine's Day...or any day you want chocolate cake!

Enjoy!

Skinny Single-Serve Chocolate Raspberry Mug Cake

Yield: 1 mug cake

A from-scatch chocolate mug cake with the flavor of raspberry. Enjoy this cake without guilt - it's heart healthier and skinny!


Ingredients:


  • 1 tablespoons + 2 teaspoons white whole wheat flour (or all-purpose)

  • 2 teaspoons granulated sugar

  • 1 teaspoon + 1/8 teaspoon cocoa powder, divided

  • 1/8 teaspoon baking soda

  • pinch salt

  • 1 tablespoon + 1 teaspoon hot water

  • 2 teaspoons vegetable oil

  • 1/4 teaspoon white vinegar

  • 1/4 teaspoon + 1/8 teaspoon raspberry extract, divided

  • 1 tablespoon sugar-free raspberry preserves (or raspberry preserves, jam or jelly)

  • 1 tablespoon whipped topping (fat-free or sugar-free) or whipped cream

  • Fresh raspberries, optional


Directions:


  1. Stir together flour, sugar, 1 teaspoon cocoa powder, baking soda, and salt in a mug or small ramekin (6-8 ounce size). Add water, oil, vinegar, 1/4 teaspoon raspberry extract, and preserves and stir until smooth. Note: make sure to get the corners of the mug as dry ingredients can get trapped there. I suggest stirring with a small spatula.

  2. Heat for 30-45 seconds in the microwave. It’s done when it doesn’t look wet on top, although a few small spots may still have that look. My 1100W microwave took 40 seconds.

  3. Cool slightly then add topping. To make topping: stir together whipped topping or whipped cream, 1/8 teaspoon extract and 1/8 teaspoon cocoa. Top cake with topping and a fresh raspberry. (You can also just use plain whipped topping instead of adding the cocoa and extract.)

  4. Double instructions: this recipe can be easily doubled to fit in two mugs.

  5. Oven instructions: Double the recipe and make 3 standard size cupcakes. Bake at 350°F for about 13 minutes.


Don't like raspberry? Substitute your favorite flavor extract and/or preserves.


Triple Chocolate Bundt Cake (no butter or oil!)

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Chocolate Gooey Cake Bars

healthier-chocolate-gooey-cake-bars (4 of 6)w

The BEST Chocolate Cupcakes (egg free)

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Sweets from friends:
Salted Caramel Apple Spice Mug Cake by Table for Two
Chocolate Peanut Butter Mug Cake by The Novice Chef
Biscoff Minute Mug Cake by Something Swanky

This post has been sponsored by McCormick. All opinions are 100% my own.