Since we moved I have not been able to find my little photo album full of Penzey's Spices recipes. I just don't have the patience to sort through all of the stuff in the spare room which is where I think it is. I assumed I would not be able to make the Penzey's Fudgy Cups that I like to make each Christmas. However, I am more organized than I give myself credit for and I actually typed up a copy on my laptop. I am posting the recipe here so that I will always have a record of it. These little cups are so delicious and very easy to make. I have a little gadget that I love from Pampered Chef that makes the little indentation for the filling. http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=184&categoryCode=BK It doesn't take much to make me happy!
So here's the recipe:
Fudgy Cups
From Penzey’s Spices
Is it a candy, or is it a cookie? You be the judge. Fudgy Cups can be made with many different flavorings – change them to your taste. Use all vanilla for a yummy chocolate filling, add orange for a zesty, rich filling, or almond for a smooth nutty flavor. If you like chocolate covered cherries, put half a maraschino cherry in the bottom of each cup before adding the filling.
Pastry:
¾ cup all-purpose flour
¼ cup natural cocoa powder 1/3 cup butter, softened
3 ounces cream cheese, softened
1/3 cup sugar
Filling:
¼ cup butter, melted
½ cup sugar
1/3 cup natural cocoa powder
1 egg, beaten
1 tsp. pure vanilla extract
1 Tbsp. vanilla, orange or almond extract
12 maraschino cherries, halved (optional)
Sift together the flour and cocoa, set aside. In a small bowl, beat the butter, cream cheese, and sugar until fluffy. Add the flour mixture and beat until combined. The dough will be sticky, so refrigerate it for at least 30 minutes. Preheat the oven to 325˚and lightly spray two mini-muffin pans with vegetable oil spray. Divide the dough into 24 balls and press each into the bottom and up the sides, about 2/3 of the way up) of the muffin tin. Mix together the melted butter, cocoa, egg, vanilla, and additional flavoring of choice. Mix until well blended. If using cherries, place one half of a cherry, cut side up, in each muffin cup. Spoon about 1 tsp. of filling in each cup. Bake for 18 minutes, or until the filling is set. Cool for 10 minutes in the pans. Remove from pans and cool completely on a wire rack.
Prep. Time: 45 minutes (includes chilling time)
Baking time: 18 minutes
Yield: 24
Fudgy Cups
From Penzey’s Spices
Is it a candy, or is it a cookie? You be the judge. Fudgy Cups can be made with many different flavorings – change them to your taste. Use all vanilla for a yummy chocolate filling, add orange for a zesty, rich filling, or almond for a smooth nutty flavor. If you like chocolate covered cherries, put half a maraschino cherry in the bottom of each cup before adding the filling.
Pastry:
¾ cup all-purpose flour
¼ cup natural cocoa powder 1/3 cup butter, softened
3 ounces cream cheese, softened
1/3 cup sugar
Filling:
¼ cup butter, melted
½ cup sugar
1/3 cup natural cocoa powder
1 egg, beaten
1 tsp. pure vanilla extract
1 Tbsp. vanilla, orange or almond extract
12 maraschino cherries, halved (optional)
Sift together the flour and cocoa, set aside. In a small bowl, beat the butter, cream cheese, and sugar until fluffy. Add the flour mixture and beat until combined. The dough will be sticky, so refrigerate it for at least 30 minutes. Preheat the oven to 325˚and lightly spray two mini-muffin pans with vegetable oil spray. Divide the dough into 24 balls and press each into the bottom and up the sides, about 2/3 of the way up) of the muffin tin. Mix together the melted butter, cocoa, egg, vanilla, and additional flavoring of choice. Mix until well blended. If using cherries, place one half of a cherry, cut side up, in each muffin cup. Spoon about 1 tsp. of filling in each cup. Bake for 18 minutes, or until the filling is set. Cool for 10 minutes in the pans. Remove from pans and cool completely on a wire rack.
Prep. Time: 45 minutes (includes chilling time)
Baking time: 18 minutes
Yield: 24
3 comments:
I don't think I'd have the patience to make these but oh, I can imagine how good they surely must be. I think I may have had them before.
How awesome! Thanks for sharing!
Wishing you "A Merry X'Mas and A Happy New Year''
Hi Jackie,
These look amazing! I love anything with chocolate. Being originlly from the UK can you answer me a question? Is all-purpose flour plain or self-raising?
Gina
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