Black-Bottom Cheesecake Cups
Total preparation time: 35 min
Serves: 18Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa
- 1 tablespoon instant expresso 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 oz)package nonfat cream cheese
- 1/2 cup sifted powdered sugar
- 1 egg
- 3/4 cup semisweet chocolate chips
- 1/4 cup chopped nuts
Steps:
- Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar and vanilla; stir well. Add to dry ingredients, stirring with a wisk until blended; set chocolate batter aside.
- Beat cream cheese in a bowl at medium speed with a mixer until smooth. Add powdered sugar and egg, 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 nuts over cream cheese mixute.
- Bake at 350 for 25 minutes or until tooth pick comes out clean. Let cool in pans for 5 minutes on wire rack; remove from pans and let cool completely. Enjoy!