Chocolate Raspberry Mug Cake

1. 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. 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. 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. 4

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

5. 5

   Garnish with whipped cream and raspberries. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.