fbnr.comBlack Bottom Cheesecake Cups
Makes 18 cupcakes
Black Bottom Cheesecake Cups
Image © Publications International, Ltd.
Black Bottom Cheesecake Cups


Ingredients
Cheesecake Filling
1 container (8 ounces) fat-free cream cheese
1/4 cup sugar
1 egg
Chocolate Batter
1-1/2 cups all-purpose flour
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup Dried Plum Purée (recipe follows) or prepared dried plum butter or 1 jar (2-1/2 ounces) first-stage baby food dried plums
1 tablespoon instant espresso coffee powder or 2 tablespoons instant coffee granules
1 tablespoon white vinegar
2 teaspoons vanilla
1/2 cup semisweet chocolate chips
Almond Topping
1/4 cup finely chopped blanched almonds
2 tablespoons sugar
   
Preheat oven to 350°F. Line eighteen 2-3/4-inch (1/3-cup capacity) muffin cups with cupcake liners. Coat liners lightly with vegetable cooking spray. To make filling, in small mixer bowl, beat filling ingredients at medium speed until smooth; set aside.
To make chocolate batter, in large bowl, combine first five batter ingredients. In medium bowl, beat water, Dried Plum Purée, espresso powder, vinegar and vanilla until blended. Mix into flour mixture. Spoon into muffin cups, dividing equally. Top each with heaping teaspoonful of filling mixture. Sprinkle with chocolate chips.
To make topping, mix almonds and sugar; sprinkle over chocolate chips. Bake in center of oven about 25 minutes or until pick inserted into chocolate portion comes out clean. Cool in pans 5 minutes; remove from pans to wire racks to cool completely.
 
Dried Plum Purée   Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in covered container in refrigerator for up to two months. Makes 1 cup.
California Dried Plum Board
© California Dried Plum Board
Printed from fbnr.com