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Chocolate Volcano Cups
My H-E-B Texas Life Magazine
(
4
)
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Prep Time:
15 minutes
Cook Time:
6 minutes
Makes:
6 servings
Ingredients 
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
 Instructions  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
Source:
My H-E-B Texas Life Magazine
|
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