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Pistachio Fudge Cups

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Pistachio Fudge Cups
  • Prep 25 min
  • Total 45 min
  • Servings 24
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These dainty treats showcase a fudgy filling nestled in a tender cream-cheese crust.
Updated Aug 14, 2006

Ingredients

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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bake these gems in sparking gold or silver baking cups, and swirl on your favorite chocolate frosting.
  • tip 2
    Pistachio problems? Try Coconut Fudge Cups instead: Just use 2/3 cup flaked coconut in place of the pistachio nuts.

Nutrition

105 Calories, 6 g Total Fat, 2 g Protein, 12 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cup
Calories
105
Calories from Fat
55
Total Fat
6 g
Saturated Fat
2 g
Cholesterol
15 mg
Sodium
45 mg
Potassium
80 mg
Total Carbohydrate
12 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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