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. M
icrowave on high for 1 minute or until butter melts. Use wire whisk to stir mixture until
completely melted. Stir in vanilla 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 are firm and center i
s pudding-like. Remove from oven and cool for 1 minute. Place on serving platter or indivi
dual dessert plates. Sprinkle with BetterSweet and add raspberries
No Nutritional Information Available
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