Chocolate Mugcake stuffed with White Chocolate & Raspberries

After 2 years, I finally perfected the recipe for the chocolate mugcake! I decided to spice up the generic recipe by adding white chocolate chips and raspberries in the center 😍

It almost tastes like a lava cake except the white chocolate doesn’t ooze out of the cake. Instead it stays put in the center & gives the Mugcake a nice cake-y texture with a ganache consistency in the center.

Chocolate Mugcake stuffed with White Chocolate & Raspberries


2 1/2 tbsp (25g) all purpose flour

1 tbsp (15g) sugar

1 tbsp (10g) cacao powder

1/8 tsp (2g) baking soda

pinch of salt

3 tbsp milk

1 tbsp oil or butter

1/4 teaspoon vanilla extract

20g white chocolate

4 (15g) Raspberries

1) Coat a small bowl or a tea cup with oil.

2) Mix the first 5 ingredients together until there are no clumps. Next, add in the milk, oil & vanilla extract and mix until a batter forms.

3) Place half the batter in the oiled bowl & place the white chocolate & raspberries in the center. Finally, pour the remainder of the batter on top & microwave for 1:30 to 2 minutes. Serve warm with vanilla ice cream & Nutella 😋 Enjoy!

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