Recipe#13198

Title: Blackbottom Cupcakes

Newsgroups: rec.food.recipes 
 From: Katie_Nunes@brookline.mec.edu (Katie Nunes) 
 Subject: Black Bottom Cheesecake Cups (lofat) 
 Date: Fri, 18 Aug 1995 02:38:36 GMT 
 Message-ID: <410ufc$kg8_010@woodhead.cts.com> 

1 1/2 c. all-purpose flour
 3/4 c. sugar
 1/3 c. unsweetened cocoa
 1 T. instant espresso granules
 1 t. baking soda
 1/2 t. salt
 1 c. water
 1/3 c. prune butter 
 1 T. white vinegar
 2 t. vanilla extract
 8 oz. pkg. nonfat cream cheese, softened
 1/2 c. sifted powdered sugar
 1 egg
 Vegetable cooking spray
 1/2 c. semisweet chocolate morsels
 1/4 c. chopped almonds
 Combine first 6 ingredients in a large bowl.  Combine water, prune
 butter, vinegar, and vanilla; stir well.  Add to dry ingredients,
 stirring with a wire whisk until blended; set chocolate batter
 aside.
 Beat cream cheese in a bowl at medium speed of a mixer until smooth.
 Add powdered sugar and egg, and beat until well-blended; set cream
 cheese mixture aside.
 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.
 Sprinkle chocolate morsels and almonds over cream cheese mixture.
 Bake at 350 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.
 Yield: 1-1/2 dozen (serving size: 1 cheesecake cup)
 PRUNE BUTTER
 Combine 1/3 c. pitted prunes, 1 t. sugar, and 2 t. light-colored
 corn syrup in a food processor; process 5 seconds.  With processor
 on, slowly add 2 T water through food chute; process until mixture
 is smooth, scraping sides of bowl frequently.