Butterless Cupcake Recipe. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined. Add the raisin mixture.
Use an electric mixer to beat the egg yolks and the sugar until light. In a large bowl combine the flour sugar cocoa powder and baking powder. Cool down and store in airtight container.
Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean.
In a separate bowl whip the egg whites until a beater lifted from the whites leaves a peak that folds over on itself. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean. The result was a light and fluffy chocolate cake without the density of other mug cakes and as a bonus it can be made in a normal sized mug. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.