Black Bottom Cheesecake Cups

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 18
• 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 vinegar
• 2 teaspoons vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup chopped almonds

Recipe

• 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.