Sugar-free Chocolate Volcano Cups

Ingredients

16	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
½ cup	sugar
¾ cup	H-E-B Baker’s Scoop Self-Rising Flour
1 teaspoon	Central Market™ Organics Ground Cinnamon
1½ 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

Directions

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

2. 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 fl our, cinnamon, and egg. Mix batter with whisk until smooth.

3. Spoon ¼ cup batter into each prepared cupcake insert.

4. Bake cupcakes for 6½ to 7 minutes on center oven rack until sides are fi rm 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.

Makes: 16 servings