Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter ((1 stick), softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon raspberry extract
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup milk
  • 1 cup mini chocolate chips
  • 4 ounces cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 1 tablespoon raspberry extract
  • 2 cups powdered sugar
  • 1 1/2 cups whipped topping ((or whipped cream))
  • 4-6 drops red food coloring
  • Garnish suggestions: straws (raspberries, chocolate chips, and/or sprinkles)

Instruction

  • Preheat oven to 350 degrees F. Lightly spray 4 oven-proof mugs with nonstick cooking spray and place on a large baking sheet.
  • In a large mixing bowl beat together 1/2 cup butter and granulated sugar with electric mixer on medium speed until creamy. Beat in egg until well combined then beat in 1 tablespoon raspberry extract.
  • In a small mixing bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • Alternate beating flour mixture and milk into butter/sugar mixture until well combined. Stir in chocolate chips. Spoon batter into bottom of mugs. Batter should go about 1/2 to 2/3 up the sides of the mugs.
  • Bake cakes for about 25-35 (will vary depending on size of mug) or until toothpick inserted into middle comes out clean. Cool completely.
  • For frosting beat together cream cheese and 1/4 cup butter until well combined. Beat in raspberry extract then powdered sugar. Fold in whipped topping and red food coloring until combined. Store in refrigerator until ready to frost cakes.
  • To assemble, pipe or spoon frosting onto cakes and garnish as desired with straws, raspberries, chocolate chips, and/or sprinkles.