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

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Steps

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Preheat oven to 350f.

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Place 18 paper muffin cup liners in muffin cups.

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Coat liners with cooking spray and set aside.

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For cream cheese filling: beat cream cheese in a bowl at medium speed of a mixer until smooth.

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Add powdered sugar and egg , and beat until well-blended.

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Set filling aside.

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For chocolate batter: combine first 6 ingredients in a large bowl.

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Combine water , prune butter , vinegar , and vanilla.

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Stir well.

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Add prune butter mixture to flour mixture , stirring with a wire whisk until blended.

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Divide chocolate batter evenly among cups.

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Spoon cream cheese mixture evenly on top of chocolate batter in each cup.

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Sprinkle chocolate chips and almonds over cream cheese mixture.

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Bake for 25 minutes or until a wooden pick inserted in center comes out clean.

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Let cool in pans 5 minutes on a wire rack.

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Remove from pans , and let cool completely on wire rack.

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Ingredients

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fat free cream cheese, powdered sugar, egg, all-purpose flour, sugar, unsweetened cocoa, instant espresso powder, baking soda, salt, water, prune butter, white vinegar, vanilla extract, semi-sweet chocolate chips, almonds