Black Bottom Cheesecake Cups |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 18 |
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From Cooking Light. Very fudgy and moist. Prune butter is used in place of oil - it doesn't make the cupcakes taste like prunes! lol Ingredients:
1 (8 ounce) package fat free cream cheese, softened |
1/2 cup sifted powdered sugar |
1 egg |
1 1/2 cups all-purpose flour |
3/4 cup sugar |
1/3 cup unsweetened cocoa |
1 tablespoon instant espresso powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup water |
1/3 cup prune butter |
1 tablespoon white vinegar |
2 teaspoons vanilla extract |
1/2 cup semi-sweet chocolate chips |
1/4 cup chopped almonds |
Directions:
1. Preheat oven to 350°F.
2. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray and set aside.
3. For cream cheese filling: beat cream cheese in a bowl at medium speed of a mixer until smooth.
4. Add powdered sugar and egg, and beat until well-blended; set filling aside.
5. For chocolate batter: combine first 6 ingredients (flour through salt) in a large bowl.
6. Combine water, prune butter, vinegar, and vanilla; stir well.
7. Add prune butter mixture to flour mixture, stirring with a wire whisk until blended.
8. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup.
9. Sprinkle chocolate chips and almonds over cream cheese mixture.
10. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
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