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Mini: Black Bottom Cheesecake Cups

Source of Recipe

Cooking Light, Sept. 1995, page 109


List of 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
8 ounces nonfat cream cheese -- (1 package)
softened
1/2 cup sifted powdered sugar
1 egg
Vegetable cooking spray
1/2 cup semisweet chocolate morsels
1/4 cup chopped almonds


Recipe

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. 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.

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 350ºF 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. Yield: 1-1/2 dozen.