Post by Sheila on May 3, 2008 11:30:26 GMT -5
Minty Fudge Cups
Topping
1 package (4.67 ounces) foil-wrapped rectangular chocolate mints
Minty Fudge Filling
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
Fudge Cups
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.
Topping
1 package (4.67 ounces) foil-wrapped rectangular chocolate mints
Minty Fudge Filling
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
Fudge Cups
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.