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Sugarless Chocolate Volcano Cups

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

7 minutes

Makes:

16 servings

Ingredients

6  foil cupcake inserts

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

1/3  cup  H-E-B Butter

2  tablespoons  H-E-B Baker's® Scoop Vanilla Extract'

8  packets  H-E-B BetterSweet or 1/2 cup sugar

3/4  cup  H-E-B Baker's® Scoop Self-Rising Flour'

1  teaspoon  Central Market™ Organics Ground Cinnamon

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

4  packets  H-E-B New BetterSweet for dusting

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

Instructions


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

Combine 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.

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

Bake 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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