Yield: 18 servings
|⅓ cup||Unsweetened cocoa|
|1 tablespoon||Instant espresso granuales|
|1 teaspoon||Baking soda|
|⅓ cup||Prune butter*|
|1 tablespoon||White vinegar|
|1 pack||(8oz) nonfat cream cheese,|
|½ cup||Sifted powdered sugar|
|Vegetable cooking spray|
|½ cup||Semisweet chocolate morsels|
|¼ cup||Chopped almonds|
Combine flour, sugar, cocoa, espresso granules, baking soda and salt in a large bowl. Combine water, prune butter, vinegar and vanilla; stir well. Add to dry ingredients, stirring with a whisk until blended; set chocolate batter aside.
Beat cream cheese in a bowl at medium speed until samooth. Add powdered sugar and egg and beat until well blended; set aside.
Coat 18 paper lined muffin cups with vegetable spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate mixture. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350F. for 25 minutes or until a wooden pick comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pans and let cool completely on wire rack. Makes 1½ dozen.
Note: We used Lekvar prune butter. You can also use the following homemmade prune butter:
Combine ⅓ cup pitted prunes, 1 teaspoon sugar and 2 teaspoons light corn syrup in a food processor; process 5 seconds. With processor on, slowly add 2 tablespoons water through food chute; process until mixture is smoooth, scraping sides of bowl frequently.
Per cupcake: 151 cal., 4⅕ g protein, 3½ g (21%) fat, 26⅒ g carb., .7 g fiber, 14 mg chol., 1 mg iron, 192 mg sodium, 50 mg calcium.
Cooking Light 9-95 Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-07-95