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"Too good to be healthy" black bottom cupcakes

SERVINGS
18 cupcakes Servings
RATE THIS RECIPE
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SERVINGS
18 cupcakes Servings
RATE THIS RECIPE
(0)

Ingredients

  • 8 ounce reduced fat cream cheese (neufchatel), at room temperature
  • 1/3 cup granulated (white) sugar
  • 1 cup egg, at room temperature
  • 1/4 cup (1 oz.) ounce mini chocolate chips (or chopped semisweet chocolate)
  • 1/3 cup fat free plain greek yogurt
  • 12 cup prunes
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon and 1/2 cups all-purpose flour?
  • 5 tablespoon natural unsweetened cocoa powder
  • 2/3 cup dark brown sugar, packed
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon egg whites
  • Preparation

    Baking Directions:

    Heat oven to 350 degrees.

    Arrange muffin cups/liners in 2 muffin tins.

    Make filling:In a small bowl or large pyrex measuring cup, mix together the reduced fat cream cheese, sugar and egg until smooth.

    Stir in mini chocolate chips.

    Make cupcakes:In a food processor, pulse together yogurt and prunes.

    Combine yogurt/prune mixture with water and vanilla.

    In a large bowl, whisk together flour, cocoa powder, brown sugar, baking soda, and salt.

    Add wet ingredients to dry ingredients, stirring until just combined.

    In another small bowl, beat the 2 egg whites until stiff peaks form.

      Stir a little of the beaten egg whites into the chocolate batter to lighten.

    Then, using a spatula, fold in the rest of the egg whites.

    Divide the batter among the muffin cups.

    (Cupcakes will look about 1/2-full.)

    Spoon about a tablespoon of the filling into the center of each cupcake.

    Then bake for about 25 minutes, or until a test toothpick comes out cleanIn a small bowl, mix the banana, vanilla and almond butter.

      Mash it together well and set aside.

      Place 6 liners in a muffin tin and spray liberally with oil spray.

    Silicone muffin liners work best as it’s easier to remove the chocolate when it’s time to eat.

    Set aside and prepare chocolate.

    In a saucepan, melt the chocolate and milk on medium heat, stirring constantly.

      Once you get a smooth chocolate, add a generous tablespoon to the bottom of each muffin liner.

    Once you have placed chocolate at the bottom on each cup, stick it in the freezer to firm up, about  10 minutes.

    Once the chocolate is firm, distribute the banana filling evenly onto each cup and spread out evenly with fingers.

      Then spread remaining chocolate among each, using your fingers to spread each layer evenly.

    Place tin back in the freezer for at least 4 hours or overnight.

    Pop each “cup” out of the liners and serve immediately!