Mini Light Chocolate Volcano Cups

Prep Time:
15 minutes
Cook Time:
4 minutes
Makes:
20 servings
Source

Healthy Cooking from H-E-B

Ingredients

4oz.semi-sweet baking chocolate,

1/4c.H-E-B Extra Light Olive Oil,

1 1/2Tbsp.Hill Country Fare Vanilla Extract,

1/4c. eachH-E-B Sugar & Hill Country Fare 0 Calorie Sweetener,

2H-E-B Eggs, beaten or 1/2 c. H-E-B Real Egg,

6Tbsp.Baker's Scoop All Purpose Flour,

1/2tsp.Hill Country Fare Baking Powder,

1/2tsp. groundHill Country Fare Cinnamon,

1bag (12 oz.)H-E-B Frozen Raspberries, thawed,

Directions

1Line 20 Mini cup cake tins with paper liners and spray with non-stick cooking spray. Heat oven to 425°F.

2Combine 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. Stir 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.

3Spoon 1 Tablespoon batter into each prepared mini cup cake liner.

4Bake 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 edges of paper liners with a knife & invert into serving plates. Serve each mini chocolate volcano cup with 2 Tablespoons raspberries.

Nutritional Information

Calories: 90, Total Fat: 5g, Cholesterol: 0mg, Sodium: 20mg, Carbohydrates: 11g, Dietary Fiber: 1g, Sugar: 3g, Protein: 2g

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