Black Bottom Cheesecake Cups
"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
- Ingredients:
- 15
- Serves:
-
18
ingredients
-
Cream Cheese Filling
- 1 (8 ounce) package fat free cream cheese, softened
- 1⁄2 cup sifted powdered sugar
- 1 egg
-
Chocolate Batter
- 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 white vinegar
- 2 teaspoons vanilla extract
-
Toppings
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄4 cup chopped almonds
directions
- Preheat oven to 350°F.
- Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray and set aside.
- For cream cheese filling: 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 filling aside.
- For chocolate batter: combine first 6 ingredients (flour through salt) in a large bowl.
- Combine water, prune butter, vinegar, and vanilla; stir well.
- Add prune butter mixture to flour mixture, stirring with a wire whisk until blended.
- 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 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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Reviews
-
I was calling these lite mocha cheesecake brownies, and everyone raved about them! Based on what I had in the house, I subbed applesauce for the prune and regular instant coffee for the espresso (at 4 times the amount). I reduce fat all the time, but was worried about the cream cheese not having any fat at all and the lack of any tub margarine in a baked good, but amazingly, they were really great! -
Delicious! These were so easy to make. Did not use the almonds. Very moist. Mine were done in 20 minutes. I will make these again! Made for the Bargain Basement tag game.
Tweaks
-
I was calling these lite mocha cheesecake brownies, and everyone raved about them! Based on what I had in the house, I subbed applesauce for the prune and regular instant coffee for the espresso (at 4 times the amount). I reduce fat all the time, but was worried about the cream cheese not having any fat at all and the lack of any tub margarine in a baked good, but amazingly, they were really great!
RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
