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Minty Fudge Cups

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By Betty Crocker Kitchens
Updated May 23, 2022
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Offer these gems in mint condition - bake them in decorative baking cups and gift a lucky person.

Minty Fudge Cups

  • Prep Time 30 min
  • Total 1 hr 20 min
  • Servings 24
  • Ingredients 13
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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

Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. 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.
  • Step 
    2
    In small bowl, beat all Minty Fudge Filling ingredients except mints with spoon until well mixed; stir in mints.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

205 Calories
11g Total Fat
2g Protein
25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories
205
Calories from Fat
100
Total Fat
11g
0%
Saturated Fat
7g
0%
Cholesterol
20mg
0%
Sodium
40mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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