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Chocolate Volcano Cups

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

15 minutes

Cook Time:

6 minutes


6 servings


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 Product

6  Tbsp.  H-E-B The Baker's Scoop All Purpose Flour

1  tsp.  Hill Country Fare Baking Powder

1/2  tsp.  Central Market Organics Ground Cinnamon

1/4  tsp.  Central Market Organics Ground Cayenne Pepper (optional)

1  Tbsp.  H-E-B Powdered Sugar

1 1/2  c.  fresh raspberries


Line 6 cupcake tins with foil liners and spray with non-stick cooking spray. Preheat 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. Stir in the vanilla, sugar & 0 calorie sweetener until blended. Whisk in the beaten eggs or Real Egg product, all purpose flour, baking powder, cinnamon and cayenne pepper.

Spoon 1/3 cup batter into each prepared foil cupcake liner.

Bake the cupcakes for 6 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 a dusting of powdered sugar and 1/4 cup fresh raspberries.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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