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Espresso Fudgies

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.

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( 23 Ratings)

23 Ratings

5 Stars 61%

4 Stars 17%

3 Stars

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1 Stars

Member Reviews ( 6 )

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Prep Time 25 min
Total Time 1 hr 45 min
Servings 24

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

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Directions

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.

EXPERT TIPS

Expert Tips

Keep a batch of these unfrosted baked gems tucked in the freezer to thaw and frost for sweet instant entertaining.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 140
Calories from Fat: 55),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 3g, 3% ),
Cholesterol: 25mg; 25%;
Sodium: 40mg; 40%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 1g 1% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 4/30/2008 5:17:14 PM REPORT ABUSE KitchenKutie said:

Rating:

Sooo good! I made these for a cocktail party and everyone loved them. Very fancy looking, but not that difficult to make. I only had to bake them for 15 minutes... keep an eye for when the filling just starts to look a little cracked on top. Delicious... ate the leftovers for breakfast the next morning :)

This reply was: Helpful Inspiring

Posted 12/16/2007 7:29:41 AM REPORT ABUSE JMBrown said:

Rating:

They are a lot of work, but well worth it. They were delicious and everyone I shared them with loved them too! I'd recommend these to anyone who likes coffee!

This reply was: Helpful Inspiring

Posted 6/12/2007 9:50:31 AM REPORT ABUSE

Rating:

This recipe was fantastic! I made these for a faily gathering and they were a big hit. The recipe called for just the right amount of coffee. However, I would suggest only putting chocolate covered espresso beans on half of the fudgies because some people didn''t like that part.

This reply was: Helpful Inspiring