Sugarless Chocolate Volcano Cups
6 foil cupcake inserts
1 bag (8 oz.) Hill Country Fare Semi-Sweet Baking Chocolate Chips
1/3 cup H-E-B Butter
2 tablespoons H-E-B Baker's® Scoop Vanilla Extract'
8 packets H-E-B BetterSweet or 1/2 cup sugar
3/4 cup H-E-B Baker's® Scoop Self-Rising Flour'
1 teaspoon Central Market™ Organics Ground Cinnamon
1 1/2 cups Hill Country Fare Real Egg or 6 H-E-B Eggs, beaten
4 packets H-E-B New BetterSweet for dusting
1 bag (12 oz.) H-E-B Frozen Raspberries or 1 pint fresh raspberries
Line 16 cupcake tins with foil inserts and spray with nonstick butter
cooking spray. Heat oven to 425F.
Combine chocolate chips and butter in a microwave-safe bowl and cover
with plastic wrap. Microwave on high for 1 minute or until butter melt
s. Use wire whisk to stir mixture until completely melted. Stir in van
illa and BetterSweet until blended. Stir in flour, cinnamon, and egg.
Mix batter with whisk until smooth.
Spoon 1/4 cup batter into each prepared cupcake insert.
Bake cupcakes for 6 1/2 to 7 minutes on center oven rack until sides a
re firm and center is pudding-like. Remove from oven and cool for 1 mi
nute. Place on serving platter or individual dessert plates. Sprinkle
with BetterSweet and add raspberries
No Nutritional Information Available
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