Espresso Fudge Cups Recipe


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Unsalted butter/Margarine1⁄4 Pound (1 Stick)
 Semi sweet chocolate chips1⁄2 Cup (8 tbs)
 Eggs2 Large
 All purpose flour1⁄2 Cup (8 tbs)
 Instant espresso/Coffee granules1 Teaspoon
 Sugar3⁄4 Cup (12 tbs)
 Chopped pecans1⁄2 Cup (8 tbs)
 Pecan halves/Chocolate-espresso glaze24 (For Garnish)
 Semisweet chocolate chips2 Ounce (Scant 1/2 Cup)
 Unsalted butter/Margarine1 Tablespoon
 Light corn syrup1 Teaspoon
 Instant espresso/Coffee granules1⁄4 Teaspoon
 Kahlua2 Teaspoon
 Decorations1⁄2 Cup (8 tbs) (Small Decorations Either Piped From Colored Frosting Or Purchased At A Cake-Decorating Shop)


Preheat oven to 350°F.
Line twenty-four 1 1/2-inch miniature muffin cups with paper liners.
To Make Batter: Place butter and chocolate in a medium microwavesafe bowl and microwave at 60% power for 1 to 2 minutes, or until smooth.
Or melt butter and chocolate in heavy small saucepan over low heat.
Remove from heat and whisk in eggs.
Stir in flour, coffee powder, and sugar and mix well.
Stir in chopped pecans.
Spoon into muffin papers and if you don't wish to glaze the completed cups, top each with a pecan half.
To Bake: Bake for 17 to 20 minutes, or until the tops are set.
Do not overbake or they will be dry instead of fudgy.
Cool 2 to 3 minutes and remove to racks to cool completely.
To Make Chocolate Glaze: In a 4-cup microwavesafe bowl, melt chocolate, butter, corn syrup, coffee, and 1 teaspoon Kahlua on high (100%), uncovered, for 1 to 3 minutes, stirring every minute, until smooth.
Or melt in heavy saucepan over low heat, stirring until smooth.
If too thick, thin with additional Kahlua.
Dip tops of cups into warm glaze.
Garnish with frosting decorations.
(Cups may be stored airtight at room temperature up to 2 days or frozen up to 1 month.
Defrost, covered, in one layer at room temperature.)