---------- Recipe via Meal-Master (tm) v8.05
 
      Title: ESPRESSO FUDGE CUPS
 Categories: Candies
      Yield: 24 Cups)
 
           -TMPJ72B    DOROTHY CROSS
    1/4 lb Unsalted butter; or
           Margarine
    1/2 c  Semisweet chocolate chips
      2 lg Eggs
    1/2 c  All-purpose flour
      1 ts Instant espresso; or
           -coffee granules
    3/4 c  Sugar
    1/2 c  Chopped pecans
     24    Pecan halves;, for garnish
           -or Chocolate-Espresso Glaze

--------------------------CHOCOLATE-ESPRESSO GLAZE--------------------------
           -(optional)
      2 oz Semisweet chocolate chips
           -(scant 1/2 cups)
      1 tb Unsalted butter; or
           Margarine
      1 ts Light corn syrup
    1/4 ts Instant espresso; or
           -coffee granules
      1 ts Kahlua; to taste
           -Small decorations either
           -piped from colored
           -frosting or purchased at a
           -cake-decorating shop
 
  Preheat oven to 350 degrees. 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 dont 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. Nutritional Anaylsis
  Per Fudge Cup (not including glaze): 114 calories, 8 grams fat,
       28 mg cholesterol, 47 mg sodium.
  
  NOTE: Fudgy brownies masquerade as petit pastries when baked in miniature
  muffin cups. Before baking, top each with a pecan half or after baking,
  swirl with chocolate frosting and garnish with dainty frosting flowers or
  holiday motifs, either piped by hand or purchased at a cake decorating
  store.
  
  Source:  Entertaining On the Run - Marlene Sorosky
  
  Posted on PRODIGY, October 1994; formatted by Elaine Radis: PRODIGY ID,
  BGMB90B; GEnie, E.RADIS
 
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