Black Bottom Cheesecake Cups

Total Time
Prep 30 mins
Cook 30 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

Maito March 26, 2011

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.

susie cooks September 28, 2010

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