Recipe by Cooking Light September 1995


Recipe Summary

1 1/2 dozen (serving size: 1 cheesecake cup).


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

151 calories; calories from fat 21%; fat 3.5g; saturated fat 1.3g; mono fat 1.3g; poly fat 0.3g; protein 4.2g; carbohydrates 26.1g; fiber 0.7g; cholesterol 14mg; iron 1mg; sodium 192mg; calcium 50mg.