Preheat oven to 350 degrees. Line eighteen 2 ¾ inch muffin cups with cupcake liners. Coat liners lightly with vegetable cooking spray. To make filling, in small mixer bowl, beat filling ingredients at medium speed until smooth; set aside.
To make chocolate batter, in large bowl, combine first five batter ingredients. In medium bowl, beat water, pureed prunes, coffee, vinegar and vanilla until blended. Mix into flour mixture. Spoon into muffin cups, dividing equally. Top each with heaping teaspoonful of filling. Sprinkle with chocolate chips.
To make topping, mix almonds and sugar; sprinkle over chocolate chips. Bake in center of oven about 25 minutes or until pick inserted in chocolate portion comes out clean. Cool in pans 5 minutes; remove from pans to wire racks to cool completely. 18 servings.