Minty Fudge Cups

Name: Minty Fudge Cups
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters Reserved coarsely chopped mints; 59 milliliters butter or margarine, softened; 2 Tbsps butter or margarine, softened; 132 grams package foil-wrapped rectangular chocolate mints; 454 grams tub Betty Rich & Creamy chocolate frosting; 85 grams package cream cheese, softened; 1 egg; 177 milliliters Gold all-purpose flour; 158 milliliters granulated sugar; 59 milliliters powdered sugar; 79 milliliters unsweetened baking cocoa; 2 Tbsps unsweetened baking cocoa; 1 teaspoons vanilla

This recipe makes 24 servings with 213 calories, 2g of protein, and 11g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of foil-wrapped chocolate mints, powdered sugar, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Heat oven to 350F. Line 24 small muffin cups, 1 3/4x1 inch, with paper baking cups, if desired. Coarsely chop enough mints (about 1

Equipment you will use

Muffin Liners

Oven

to measure 1/2 cup; reserve for Minty Fudge Filling. Coarsely chop remaining mints for topping; set aside.

Ingredients you will need

Fudge

In small bowl, beat all Minty Fudge Filling ingredients except mints with spoon until well mixed; stir in mints.

Ingredients you will need

Fudge

Equipment you will use

Bowl

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.

Ingredients you will need

Powdered Sugar

Cream Cheese

Vanilla

Butter

Cocoa Powder

All Purpose Flour

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Dough

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.

Ingredients you will need

Frosting