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: 1 hr
• 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

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.