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!

Did you make this recipe?

Skinny Single-Serve Chocolate Raspberry 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.


Notes:

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


All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Triple Chocolate Bundt Cake (no butter or oil!)

triple-chocolate-bundt-cake (5 of 10)w

Chocolate Gooey Cake Bars

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

The BEST Chocolate Cupcakes (egg free)

best-chocolate-cupcakes (3 of 9)

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

63 comments

  1. I had no idea you taught math! That is definitely cool. I’m an English teacher, so math scares the heck outta me.
    But you put it to very good use with all these measurements, Dorothy! This cake looks incredible. I love the raspberry in it, too!

  2. YOU LOVE FRACTIONS?! We can’t be friends anymore. I’m kidding.
    But I am not kidding about how good this cake made just for me is! So glad you went with raspberry 🙂 Pinned!

  3. I am always craving chocolate cake. I’d better make myself two of these, just so I can quality control both of them. 😉

  4. I’m loving your single serve and double serve recipes lately! Less temptation, know what I mean

  5. I love how you used your love for math to create this super awesome treat, Dorothy. I’m terrible at math, so I just wing my baking. Needless to say, that ends with a ton of failures. Ha. Thanks for doing all the hard work for this one! I’m heading out to get raspberry extract asap!

  6. I am trying my best not to eat the entire cake nowadays but that’s hard since I am used to doing this so much!!  This is fantastic and will finally teach me portion control…. hopefully!

  7. Yummmm! I love chocolate and raspberry! Plus, single serve cakes are fantastic!

  8. Mug cakes are the best! I love whipping them up when I want just a little and don’t want to share! This raspberry version sounds fantastic, Dorothy! Love that you used raspberry extract, too. I have a whole bottle in my kitchen that I’ve only used one! Pinned!

  9. Omg! I love maths too! People find it weird that I am a nerd but when it comes to baking, maths (and chemistry) is the best! This cake look amazing, the flavour combo of chocolate and raspberry is a match made in heaven and plus it is healthier as well. 

  10. This is so perfect for a chocolate craving!

  11. I am so glad you love math (I have never been good at math) and came up with this super delicious looking mug cake!!!!  Now I can eat cake whenever!!  Perfect for Valentine’s Day!

  12. Thanks for handling the fractions so we can enjoy a hug in a mug! Chocolate + raspberry = heaven. Love!

  13. Love this single serving goodness!!  ….and it’s skinny!  win!

  14. I have yet to make a mug cake and that needs to change soon!  I love this healthier dessert option that’s just the perfect size!

  15. Love this! I want to make it right now. What a heck, why not?!

  16. Gosh, it looks delicious! It’s a must try for me! Yum! 

    I’m cooking on youtube and I’ve just uploaded a recipe for homemade falafels, hope you will check it out! Thank you! 🙂 https://www.youtube.com/watch?v=anFe4nYoX9s

    Thank you for an awesome recipe!

  17. A skinny mug cake? Yes PLEASE.. this recipe is perfect for me!

  18. Omg, I totally shy away from math. You amaze me with your math skills. 🙂 And I’m dying for this mug cake! Made in the microwave is the easiest way to get my cake on! Sweet!

  19. I had no idea that you were a math teacher!! Wow! 
    But this cake is a double wow! I want to make it ASAP! 

  20. These are so cute! I’ve really got to try making mug cakes. I’m a math lover too. Math nerds unite! 🙂

  21. Dorothy, I just wanted to take a minute to thank you for all the math you did for me  for me.  I’m sorry but I hate math! But I LOVE mug cakes 🙂

  22. Oh my goodness I think I’ve just died and gone to heaven. And in a mug too? So easy!

  23. I love that there’s no egg in this for three reasons…with small cakes, they can taste eggy in a hurry, and there’s no eggs to halve, AND there’s no eggs which can cause things to become a little too overly Puffy! and explode all over my micro…not that I’ve ever done that 🙂 Perfect recipe, Dorothy!

  24. From a math teacher to a food blogger — I’m impressed! I’m a high school teacher (on maternity leave now though!), but I HATE math with a passion. This cake looks perfect for the days (every day) when I want a whole cake but probably shouldn’t have it!

  25. I had no idea raspberry extract was a thing. So, I’m going to have to go buy that pronto because skinny chocolate cake that I can just make for myself? It’s going to be a nightly occurrence. LOVE. 

  26. Wooh, thank goodness you did the hard math, because math and I are not such good buddies 😉 These are adorable, and love that raspberry flavor in there…raspberry + chocolate = love!

  27. I love that you made this healthier! What a fantastic looking mug cake! And raspberry just happens to be a favorite of mine! Not to mention I think I have all the ingredients sitting in my pantry! Pinned! 

  28. You’re speaking my language, Dorothy!! This looks fantastic, I can’t believe it’s skinny! Pinned!

  29. This is great Dorothy. I’ve found a few mug cakes that really deliver but I’m always shocked at how much of some of the ingredients go into one little cup of cake! Your skinny version brings all of those things into reasonable, guilt free amounts. Bonus that my husband is a huge fan of this flavor combo! Putting it on the list to make! Thanks for the math work (I love numbers, too!)

  30. Haha that’s awesome that you taught math! I was such a math nerd growing up – not so much now anymore though 🙂 I’ve always wanted to try making a mug cake and love that this is skinny! It looks fanastic!

  31. I would love to wrap my hands around a mug of this chocolate goodness!!!  I have tried that extract and it is so good!!!

  32. Love keeping extracts on hand for these type of recipes. This looks SO good and I love that you don’t have to feel as guilty about it 🙂 

  33. Portion control is just what I need, so this recipe is perfect!  Love the raspberry and chocolate combo!

  34. I am a cake person and my husband is not.  These mug cakes are the best way for me to get this fix. And yes it is like a little hug 🙂

  35. Math sends me into sweats and shakes and PANIC! But I am a self proclaimed grammar nazi. I think we can still be friends tho, you balance my check book and I’ll spell check for you, mkay? At least we still have chocolate in common!!!

  36. What’s funny is that last week I was attempting to make macarons, and it reminded me how much I loved weighing out stuff back in my lab days! You can take the girl out of math and science but you can’t take the bath and science out of the girl! However, after my macaron failures, I totally could have used a hug in a mug.

  37. I make mug cakes at least 2x a week, they’re such the perfect dessert fix in a hurry. Love the raspberry twist on this one!

  38. you had me at single serve and then to add to it, chocolate and raspberry…yummo!

  39. I love individual little desserts!  Hubby loves chocolate and raspberry so this will be perfect for a late night special treat for us!

Leave a Comment »