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Mini Light Chocolate Volcano Cups

Healthy Cooking from H-E-B



Quick and easy


Prep Time:

15 minutes

Cook Time:

4 minutes


20 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

6  Tbsp.  Baker's Scoop All Purpose Flour

1/2  tsp.  Hill Country Fare Baking Powder

1/2  tsp. ground  Hill Country Fare Cinnamon

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


Line 20 Mini cup cake tins with paper liners and spray with non-stick cooking spray. Heat 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 and sugar & 0 calorie sweetener until blended. Whisk in the beaten eggs or Real Egg product, Baker's Scoop Flour, baking powder and cinnamon.

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

Bake 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
Healthy Cooking from H-E-B

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