The best delicious Black Bottom Cheesecake Cups^ recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Bottom Cheesecake Cups^ recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Bottom Cheesecake Cups^.
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1 1/2 c Flour 2 ts Vanilla
3/4 c Sugar 1 pk (8oz) nonfat cream cheese,
1/3 c Unsweetened cocoa Softened
1 tb Instant espresso granuales 1/2 c Sifted powdered sugar
1 ts Baking soda 1 Egg
1/2 ts Salt Vegetable cooking spray
1 c Water 1/2 c Semisweet chocolate morsels
1/3 c Prune butter* 1/4 c Chopped almonds
1 tb White vinegar
Combine flour, sugar, cocoa, espresso granules, baking soda and salt
in a large bowl. Combine water, prune butter, vinegar and vanilla;
stir well. Add to dry ingredients, stirring with a whisk until
blended; set chocolate batter aside.
Beat cream cheese in a bowl at medium speed until samooth. Add
powdered sugar and egg and beat until well blended; set aside.
Coat 18 paper lined muffin cups with vegetable spray. Divide chocolate
batter evenly among cups; spoon cream cheese mixture evenly on top of
chocolate mixture. Sprinkle chocolate morsels and almonds over cream
cheese mixture. Bake at 350F. for 25 minutes or until a wooden pick
comes out clean. Let cool in pan 5 minutes on a wire rack; remove
from pans and let cool completely on wire rack. Makes 1 1/2 dozen.
Note: We used Lekvar prune butter. You can also use the following
homemmade prune butter:
Combine 1/3 cup pitted prunes, 1 teaspoon sugar and 2 teaspoons light
corn syrup in a food processor; process 5 seconds. With processor on,
slowly add 2 tablespoons water through food chute; process until
mixture is smoooth, scraping sides of bowl frequently.
Per cupcake: 151 cal., 4.2 g protein, 3.5 g (21%) fat, 26.1 g carb.,
.7 g fiber, 14 mg chol., 1 mg iron, 192 mg sodium, 50 mg calcium.
Cooking Light 9-95 Carolyn Shaw 8-95
Yields
18 servings
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