Espresso Fudgies

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.

Prep Time

25

Minutes

Total Time

1:45

Hr:Mins

Makes

2

dozen

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
  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.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Keep a batch of these unfrosted baked gems tucked in the freezer to thaw and frost for sweet instant entertaining.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 140
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 3g,),
  • Cholesterol 25mg;
  • Sodium 40mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 1g,
  • Protein 1g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.