Mini Light Chocolate Volcano Cups
4 oz. semi-sweet baking chocolate
1/4 c. H-E-B Extra Light Olive Oil
1 1/2 Tbsp. Hill Country Fare Vanilla Extract
1/4 c. each H-E-B Sugar & Hill Country Fare 0 Calorie Sweetener
2 H-E-B Eggs, beaten or 1/2 c. H-E-B Real Egg
6 Tbsp. Baker's Scoop All Purpose Flour
1/2 tsp. Hill Country Fare Baking Powder
1/2 tsp. ground Hill Country Fare Cinnamon
1 bag (12 oz.) H-E-B Frozen Raspberries, thawed
Line 20 Mini cup cake tins with paper liners and spray with non-stick cooking spray. Hea
t oven to 425°F.
Combine the chocolate and olive oil in a microwave safe bowl and cover with plastic wrap.
Microwave the chocolate and olive oil on High power for 1 1/2 minutes; stir to blend. St
ir in the vanilla and sugar & 0 calorie sweetener until blended. Whisk in the beaten eggs
or Real Egg product, Baker's Scoop Flour, baking powder and cinnamon.
Spoon 1 Tablespoon batter into each prepared mini cup cake liner.
Bake mini cup cakes for 4 minutes on the center oven rack until the sides of the cups are
firm and the centers are soft. Remove Volcano Cups from oven and cool 1 minute. Loosen e
dges of paper liners with a knife & invert into serving plates. Serve each mini chocolate
volcano cup with 2 Tablespoons raspberries.
Calories: 90, Total Fat: 5g, Cholesterol: 0mg, Sodium: 20mg, Carbohydrates: 11g, Dietary
Fiber: 1g, Sugar: 3g, Protein: 2g
Healthy Cooking from H-E-B