Sugarless Chocolate Volcano Cups

Prep Time:
15 minutes
Cook Time:
7 minutes
16 servings


6foil cupcake inserts,

1bag (8 oz.)Hill Country Fare Semi-Sweet Baking Chocolate Chips,

1/3cupH-E-B Butter,

2tablespoonsH-E-B Baker's® Scoop Vanilla Extract',

8packetsH-E-B BetterSweet or 1/2 cup sugar,

3/4 cupH-E-B Baker's® Scoop Self-Rising Flour',

1teaspoonCentral Market™ Organics Ground Cinnamon,

1 1/2 cupsHill Country Fare Real Egg or 6 H-E-B Eggs, beaten,

4packetsH-E-B New BetterSweet for dusting,

1bag (12 oz.)H-E-B Frozen Raspberries or 1 pint fresh raspberries,


1Line 16 cupcake tins with foil inserts and spray with nonstick butter cooking spray. Heat oven to 425F.

2Combine chocolate chips and butter in a microwave-safe bowl and cover with plastic wrap. Microwave 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.

3Spoon 1/4 cup batter into each prepared cupcake insert.

4Bake cupcakes for 6 1/2 to 7 minutes on center oven rack until sides are firm and center is pudding-like. Remove from oven and cool for 1 minute. Place on serving platter or individual dessert plates. Sprinkle with BetterSweet and add raspberries

Nutritional Information

No Nutritional Information Available

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