After my spicy lunch, I decided to make some dessert. I found this recipe on CookingLight.com, and adapted it to make it with even fewer carbs. (What's prune butter? The old recipe called for prune butter - which I figured out must be a fat replacement. So I used applesauce). One thing I would change when I make these again is to NOT use paper cups - the chocolate filling stuck so hard to the paper cups that they could not be separated. We ended up throwing away half of the cupcake since it stuck to the paper. So next time, I'll just spray the tins with nonstick spray.
adapted from Cooking Light
1 ½ cups all-purpose flour
¾ cup Splenda Granular
⅓ cup unsweetened cocoa
1 tablespoon instant espresso granules
1 teaspoon baking soda
½ teaspoon salt
1 cup water
3.9-4 oz. container unsweetened applesauce
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 package (8-ounce) nonfat cream cheese, softened
½ cup sifted powdered sugar
Vegetable cooking spray
½ cup semisweet chocolate morsels
¼ cup chopped almonds
Preheat oven to 350˚. 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.
Coat 18 muffin cups with nonstick 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.