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Nutrition Facts
Serving Size 98 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 115 mg 5%
Total Carbohydrate 24 g 8%
Dietary Fiber 3 g 12%
Sugars 13 g
Protein 4 g
Vitamin A 2% Iron 6%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chocolate Volcano Cups

Prep Time
15 minutes
Cook Time
6 minutes
Total Time
21 minutes
6  People


Recipe makes 6 Servings

4 Oz semi sweet chocolate chips
1/4 cup(s) H-E-B Extra Virgin Olive Oil
1 1/2 Tbsp H-E-B Baker's Scoop Pure Vanilla Extract
1/4 cup(s) sugar
1/4 cup(s) Hill Country Fare 0 Calorie Sweetener
2 H-E-B Extra Large Eggs, beaten
6 Tbsp H-E-B Baker's Scoop All Purpose Flour
1 Tsp Hill Country Fare Baking Powder
1/2 Tsp Hill Country Fair Ground Cinnamon
1/4 Tsp H-E-B Red Cayenne Pepper
1 Tbsp H-E-B Powdered Sugar
1 1/2 cup(s) fresh raspberries
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Preheat oven to 425°F.
Line 6 cupcake tins with foil liners and spray with non-stick cooking spray.
Combine chocolate and olive oil in microwave-safe bowl and cover with plastic wrap. Microwave chocolate and olive oil on high power for 1 1/2 minutes; stir to blend.
Stir in vanilla, sugar & 0 calorie sweetener until blended.
Whisk in eggs, flour, baking powder, cinnamon and cayenne pepper.
Spoon 1/3 cup batter into each prepared foil cupcake liner.
Bake cupcakes for 6 minutes on the center oven rack until sides of cups are firm and centers are soft. Remove Volcano Cups from oven and cool 1 minute.
Loosen edges of paper liners with a knife and invert onto serving plates. Serve each mini chocolate volcano cup with a dusting of powdered sugar and 1/4 cup fresh raspberries.



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