Healthy Cooking from H-E-B
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,
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.
Calories: 90, Total Fat: 5g, Cholesterol: 0mg, Sodium: 20mg, Carbohydrates: 11g, Dietary Fiber: 1g, Sugar: 3g, Protein: 2g