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Espresso Fudgies




Source of Recipe


bettycrocker


List of Ingredients




Fudgies
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
Espresso Fudge Filling
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
Espresso Frosting
2 cups powdered sugar
2 tablespoons butter or margarine, softened
2 tablespoons cold espresso coffee or very strong coffee



Recipe



1. Heat oven to 350ºF. 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.

2. In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup.

3. 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.

4. Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans.