espresso fudgies

[Guest guest]

I tried

these that I got from a web page that someone posted on here and just wanted to

let you all know how they turned out. The only problem with them is that first

of all they don’t make 24, even small ones and also the key to these

turning out are to make sure your dough covers the entire bottom and also all

the way up the sides of the cupcake liner or pan, other wise the fudge filling

sticks to the side….ask me how I know..hehe.

Otherwise they are so good you will be in heaven while eating them. My two

small children just loved them and of course I did : )

.. I think one thing I am going to try is to double the dough recipe and just

make 12 normal size cupcakes.

Well

enjoy if you decide to try them. Oh one more thing, we usually don’t make

things like this but we were all in the mood for something sinfully delicious.  Just had to clarify that

...hehe

Tammy

: )

I am

also looking forward to making the banana nut bread that someone posted.

 

 

Espresso

Fudgies

1/4 cup margarine, softened

1 3-ounce package soy cream cheese, softened

3/4 cup all purpose flour

1/4 cup powdered sugar

2 tablespoons baking cocoa

1/2 teaspoon vanilla

Espresso Fudge Filling (recipe follows)

Espresso Frosting (recipe follows)

chocolate covered espresso beans, if desired

Heat oven to 350 degrees. Beat margarine and soy cream cheese in a large bowl

with an electric mixer on medium speed or mix with a spoon. Stir in flour,

powdered sugar, cocoa and vanilla.

Divide dough into 24 equal pieces. Press each into the bottom

and up the sides of ungreased or paper lined small muffin cups. Make Espresso

Fudge Filling. Spoon about 2 teaspoons of filling into each cup.

Bake 18-20 minutes or until almost no indentation remains

when filling is touched lightly. Cool slightly; loosen from cups with the tip

of a knife. Remove from pan to cool completely on a wire rack. Frost with Espresso Frosting. Top with chocolate covered

espresso beans.

Espresso

Fudge Filling

2/3 cup sugar

1/3 cup baking cocoa

2 teaspoons instant espresso coffee (dry)

2 tablespoons margarine, softened

Ener-G Egg for 1 egg, prepared

Mix all ingredients.

Espresso

Frosting

2 cups powered sugar

2 tablespoons margarine, softened

2 tablespoons cold espresso coffee or very strong coffee

Mix all

ingredients until smooth and spreadable.