Pistachio Fudge Cups

Pistachio Fudge Cups

These dainty treats showcase a fudgy filling nestled in a tender cream-cheese crust.

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

24

cups

Crust
1/4
cup butter or margarine, softened
1
package (3 oz) 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
Pistachio Fudge Filling
2/3
cup granulated sugar
2/3
cup chopped pistachio nuts
1/3
cup unsweetened baking cocoa
2
tablespoons butter or margarine, softened
1
egg
  1. Heat oven to 350ºF. In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in remaining crust ingredients until well blended.
  2. Divide dough into 24 equal pieces. Press each piece in bottom and up side of ungreased mini muffin cup.
  3. In medium bowl, mix all filling ingredients until well blended. Spoon about 2 teaspoons filling into each cup.
  4. Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from muffin cups with tip of knife. Remove from pan to cooling rack.
Makes 24 cups
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Bake these gems in sparking gold or silver baking cups, and swirl on your favorite chocolate frosting.
Variation
Pistachio problems? Try Coconut Fudge Cups instead: Just use 2/3 cup flaked coconut in place of the pistachio nuts.

Nutrition Information:

1 Serving (1 Cup)
  • Calories 105
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 2 g,),
  • Cholesterol 15 mg;
  • Sodium 45 mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 1 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.