Black-Bottom Cheesecake Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup sugar |
1/3 cup unsweetened cocoa |
1 tablespoon instant espresso granules |
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 (8-ounce) package nonfat cream cheese, softened |
1/2 cup sifted powdered sugar |
1 egg |
vegetable cooking spray |
1/2 cup semisweet chocolate morsels |
1/4 cup chopped almonds |
Directions:
1. Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside.
2. Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside.
3. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350° 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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