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Espresso Fudgies
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Prep Time:
25 minutes
Total Time:
1 hour 45 minutes
Indulge in espresso-infused fudge bites for a delightful post-dinner treat!
Ingredients:
  • 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
  • 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
  • 2 cups powdered sugar
  • 2 tablespoons cold espresso coffee or very strong coffee
Instructions:
  • Preheat oven to 350°F. In a large bowl, use an electric mixer or mix by hand to blend 1/4 cup butter and cream cheese. Add flour, 1/4 cup powdered sugar, 2 tablespoons cocoa, and vanilla. Divide the dough into 24 equal pieces and press each piece into the bottom and up the sides of small muffin cups (1 3/4x1 inch), ungreased or lined with foil or paper baking cups.
  • Combine all Espresso Fudge Filling ingredients in a medium bowl, then fill each cup with about 2 teaspoons of the mixture.
  • Bake for 18 to 20 minutes, or until filling is barely indented when touched lightly. Allow to cool slightly, then gently loosen from cups with the tip of a knife. Transfer to a wire rack to cool completely, approximately 1 hour.
  • In a medium bowl, combine all Espresso Frosting ingredients until creamy and easy to spread. Frost the cooled fudgies and garnish with espresso beans.

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