Black-Bottom Cheesecake Cups

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/3 cup unsweetened cocoa
• 1 tablespoon instant espresso granules
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup prune butter
• 1 tablespoon white vinegar
• 2 teaspoons vanilla extract
• 1 (8-ounce) package nonfat cream cheese, softened
• 1/2 cup sifted powdered sugar
• 1 egg
• Vegetable cooking spray
• 1/2 cup semisweet chocolate morsels
• 1/4 cup chopped almonds

1. 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.
2. 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.
3. 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 350u0b0 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.

flour, sugar, unsweetened cocoa, espresso granules, baking soda, salt, water, butter, white vinegar, vanilla, nonfat cream cheese, powdered sugar, egg, vegetable cooking spray, semisweet chocolate, almonds

Taken from www.myrecipes.com/recipe/black-bottom-cheesecake-cups (may not work)