Black-Bottom Cheesecake cups
BRITTANY Langan
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.
Source: BRITTANY Langan
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