Black Bottom Cheesecake Cups

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“From Cooking Light. Very fudgy and moist. Prune butter is used in place of oil - it doesn't make the cupcakes taste like prunes! lol”
READY IN:
1hr
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  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.

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