Mini Chocolate Mud Pies

• 2 cups Chocolate Cookie Crumbs
• 2 Tablespoons Water
• 4 teaspoons Vegetable Oil
• 2 Tablespoons Semi-Sweet Chocolate Chips
• 1 teaspoon Instant Coffee
• 2 Tablespoons Hot Water
• 1 cup Brown Sugar
• 1/2 cups Cocoa Powder
• 2 Tablespoons Flour
• 1/4 cups Light Cream Cheese, softened
• 1 Tablespoon Light Cream Cheese, softened
• 2 whole Eggs
• 1/4 cups Low Fat Sour Cream
• 3 Tablespoons Corn Syrup
• 1 teaspoon Vanilla

1. Preheat oven to 350u0b0F.
2. Lightly oil two six-cup muffin tins. In a small bowl combine 2 cups of chocolate cookie crumbs with 2 Tablespoons of water and 4 teaspoons of vegetable oil. Divide the mixture between the tins and pat down to make the crust.
3. Combine in a small bowl 2 Tablespoons of chocolate chips, 2 Tablespoons of hot water and 1 teaspoon of instant coffee. Microwave on high for 40 seconds until the chocolate begins to melt. Then set aside.
4. Combine 1 cup of packed brown sugar, 1/2 cup of cocoa powder, 2 Tablespoons of flour, 1/4 cup plus 1 Tablespoon of softened light cream cheese, 2 large eggs, 1/4 cup low fat sour cream, 3 Tablespoons of corn syrup and 1 teaspoon vanilla in a food processor. Blend until smooth. Then pour in chocolate coffee mixture and blend together.
5. Divide into the 12 muffin tins lined with cookie crumb crust and bake in a preheated 350F oven for 12-14 minutes.

chocolate cookie, water, vegetable oil, chocolate chips, coffee, water, brown sugar, cocoa, flour, ubc, light cream cheese, eggs, ubc, corn syrup, vanilla

Taken from tastykitchen.com/recipes/desserts/mini-chocolate-mud-pies/ (may not work)