Espresso Fudgies

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1/4 cup butter or 1/4 cup margarine, softened
• 1 (3 ounce) package 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 coffee beans, if desired (optional)
• 2/3 cup granulated sugar
• 1/3 cup unsweetened baking cocoa
• 2 teaspoons instant espresso powder
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 1 egg
• 2 cups powdered sugar
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 2 tablespoons cold espresso coffee or 2 tablespoons very strong coffee

Recipe

• 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.