ESPRESSO FUDGIES

Espresso Fudgies image

Need a little something special to serve at the end of a fine dinner? A little espresso and a little fudge bake themselves into sweet little packages.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 15

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Ingredients

1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3/4 cup Gold Medal™ all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
Chocolate-covered espresso beans, if desired
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 teaspoons instant espresso coffee (dry)
2 tablespoons butter or margarine, softened
1 egg
2 cups powdered sugar
2 tablespoons butter or margarine, softened
2 tablespoons cold espresso coffee or very strong coffee

Steps:

Heat oven to 350°F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup.
Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg