Minty Fudge Cups

 

1

package (4.67 ounces) foil-wrapped rectangular chocolate mints

2/3

cup granulated sugar

1/3

cup unsweetened baking cocoa

2

tablespoons butter or margarine, softened

1

egg

Reserved 1/2 cup coarsely chopped mints

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

1

tub (16 ounces) Betty Crocker® Rich & Creamy chocolate frosting

• 1 Heat oven to 350ºF. Line 24 small muffin cups, 1 3/4x1 inch, with paper baking cups, if desired. Coarsely chop enough mints (about 15) to measure 1/2 cup; reserve for Minty Fudge Filling. Coarsely chop remaining mints for topping; set aside.
• 2 In small bowl, beat all Minty Fudge Filling ingredients except mints with spoon until well mixed; stir in mints.
• 3 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, powdered sugar, 2 tablespoons cocoa and the vanilla.
• 4 Shape dough into 1-inch balls. Press each ball in bottom and up side of each muffin cup. Spoon about 2 teaspoons filling into each cup.
• 5 Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; carefully remove from muffin cups to wire rack. Cool completely, about 30 minutes. Frost with frosting. Sprinkle with remaining chopped mints.