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Nutrition Facts
Serving Size 40 g
(Approx. 20 Servings)
Amount Per Serving
Calories 70 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 20 mg 6%
Sodium 20 mg 1%
Total Carbohydrate 9 g 3%
Dietary Fiber 0 g 2%
Sugars 4 g
Protein 1 g
Vitamin A 2% Iron 0%
Vitamin C 0% Calcium 0%
*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.

Mini Chocolate Volcano Cups

Prep Time
15 minutes
Cook Time
4 minutes
Total Time
19 minutes
20  People


Recipe makes 20 Servings

4 Oz semi sweet chocolate chips
1/4 cup(s) extra vrgin olive oil
1 1/2 Tbsp pure vanilla extract
1/4 cup(s) sugar
1/4 cup(s) Hill Country Fare 0 Calorie Sweetener
2 H-E-B Cage-Free Large Brown Eggs, beaten
6 Tbsp all purpose flour
1/2 Tsp baking powder
1/2 Tsp ground cinnamon
12 Oz H-E-B Frozen Raspberries, thawed
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Heat oven to 425°F.
Line 20 cupcake tins with paper liners and spray with non-stick cooking spray.
Combine chocolate and olive oil in a microwave safe bowl and cover with plastic wrap.
Microwave on high power for 1 1/2 minutes. Stir to blend.
Stir in vanilla, sugar and sweetener until blended.
Whisk in beaten eggs, flour, baking powder and cinnamon.
Spoon 1 tablespoon batter into each prepared mini cupcake liner.
Bake 4 minutes on center oven rack until sides of cupcakes are firm and centers are soft.
Remove from oven and cool 1 minute.
Loosen edges of paper liners with a knife & invert onto serving plates.
Serve each mini chocolate volcano cup with 2 tablespoons raspberries.



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