Black-Bottom Cheesecake Cups

Name: Black-Bottom Cheesecake Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters chopped almonds; 1 teaspoon baking soda; 227 grams package nonfat cream cheese, softened; 1 egg; 355 milliliters all-purpose flour; 1 Tbsp instant espresso granules; 118 milliliters sifted powdered sugar; 79 milliliters prune butter; 1 teaspoons salt; 118 milliliters semisweet chocolate morsels; 177 milliliters sugar; 79 milliliters unsweetened cocoa; 2 teaspoons vanilla extract; 237 milliliters water; 1 Tbsp white vinegar

Black-Bottom Cheesecake Cups requires roughly 45 minutes from start to finish. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 276 calories. This recipe serves 12. A mixture of flour, instant espresso granules, nonfat cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Combine first 6 ingredients in a large bowl.

Equipment you will use

Bowl

Combine water, prune butter, vinegar, and vanilla; stir well.

Ingredients you will need

Vanilla

Vinegar

Butter

Prunes

Water

Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Beat cream cheese in a bowl at medium speed of a mixer until smooth.

Ingredients you will need

Cream Cheese

Equipment you will use

Blender

Bowl

Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside.

Ingredients you will need

Powdered Sugar

Cream Cheese

Egg

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.

Ingredients you will need

Cooking Spray