Black-Bottom Cheesecake Cups
Source of Recipe
WW Community
Recipe Introduction
Serving Size 18
NOTES : Each cupcake has 151 calories, 3.5 gms. fat and 0.7 gms. fiber - 3 WW points.
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 warm water
1/3 cup prune butter
1 Tablespoon white vinegar
2 teaspoons vanilla extract
8 ounces nonfat cream cheese -- softened
1/2 cup sifted powdered sugar
1 egg
1/2 teaspoon vanilla extract
vegetable cooking spray
1/2 cup semisweet chocolate chips
1/4 cup chopped almondsRecipe
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, egg and vanilla, 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 chips and almonds over cream cheese mixture. Bake at 350 F. for 25 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pans and let cool completely on wire rack.
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