Directions

• In a small bowl, whisk together flour and baking powder.
• In a medium bowl, combine butter and chocolate chips. Heat in microwave at 50% power for 1 to 2 minutes. Use a spoon to stir mixture until smooth.
• Use a spoon to divide batter evenly between two coffee mugs.
• Place the mugs on opposite sides of the microwave turntable. Cook at 50% power for 1 minute. Stop the microwave and use a spoon to stir batter in each mug, making sure to reach the bottom of each mug.
• Cook at 50% power for 1 more minute (batter will rise to below the rim of the mug and the cake will look wet around the edges — if edges are not set, cook at 50% power for 15 to 30 seconds more).
• Use oven mitts to remove the mugs from the microwave, and let cool for 5 minutes. Place 5 raspberries on top of each cake.
• Use oven mitts to remove the mugs from the microwave, and let cool for 5 minutes. Place 5 raspberries on top of each cake.