Mini Chocolate Mud Pies

Preheat oven to 350ºF.

Lightly oil two six-cup muffin tins. In a small bowl combine 2 cups of chocolate cookie crumbs with 2 Tablespoons of water and 4 teaspoons of vegetable oil. Divide the mixture between the tins and pat down to make the crust.

Combine in a small bowl 2 Tablespoons of chocolate chips, 2 Tablespoons of hot water and 1 teaspoon of instant coffee. Microwave on high for 40 seconds until the chocolate begins to melt. Then set aside.

Combine 1 cup of packed brown sugar, 1/2 cup of cocoa powder, 2 Tablespoons of flour, 1/4 cup plus 1 Tablespoon of softened light cream cheese, 2 large eggs, 1/4 cup low fat sour cream, 3 Tablespoons of corn syrup and 1 teaspoon vanilla in a food processor. Blend until smooth. Then pour in chocolate coffee mixture and blend together.

Divide into the 12 muffin tins lined with cookie crumb crust and bake in a preheated 350F oven for 12-14 minutes.