Minty Fudge Cups

By dette

Offer these gems in mint condition - bake them in decorative baking cups and gift a lucky person.

Ingredients

• 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

Details

Servings 24
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

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.