These dainty treats showcase a fudgy filling nestled in a tender cream-cheese crust.
Pistachio Fudge Cups
- Prep Time 25 min
- Total 45 min
- Servings 24
- Ingredients 11
Ingredients
Crust
- 1/4 cup butter or margarine, softened
- 1 package (3 oz) 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
Pistachio Fudge Filling
- 2/3 cup granulated sugar
- 2/3 cup chopped pistachio nuts
- 1/3 cup unsweetened baking cocoa
- 2 tablespoons butter or margarine, softened
- 1 egg
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in remaining crust ingredients until well blended.
-
Step2Divide dough into 24 equal pieces. Press each piece in bottom and up side of ungreased mini muffin cup.
-
Step3In medium bowl, mix all filling ingredients until well blended. Spoon about 2 teaspoons filling into each cup.
-
Step4Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from muffin cups with tip of knife. Remove from pan to cooling rack.
Nutrition
105
Calories
6 g
Total Fat
2 g
Protein
12 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 105
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 45 mg
- Potassium
- 80 mg
- Total Carbohydrate
- 12 g
- Dietary Fiber
- 1 g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1/2 Fat;Tips from the Betty Crocker Kitchens
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