Espresso Fudge Cups with Kahlua Glaze

This recipe is a spin-off of one from an old favorite cookbook, Food Writers' Favorite Cookies. It’s called "Espresso Fudge Cups" and it’s by Marlene Sorosky, who in the introduction says she must have made these little chocolate cups 20 times before she got them just right. She also noted that they were easy to over-bake. True that!

I didn’t make these twenty times, but I've now made them a few times and also had issues with dryness when baking at 350F. I've since started baking them at 325F and that solved the problem. The cups don't have any leavening agents and are very tiny, so basically you're just trying to set the inside and give everyone a blast of espresso.

Don't Omit The Espresso

They really are all about the espresso, so if you aren't into espresso or coffee flavored things, maybe consider something other than Espresso Fudge Cups with Kahlua Glaze. The coffee is what makes them interesting. The Kahlua makes they way MORE interesting and is worth using, but you can get by without it as long as you have the instant espresso.

These are super cute and very rich. However, they are tiny so you get a couple of bites of deliciousness and might not be triggered to eat the whole pan. Maybe it's just me, but sometimes the richer the dessert, the more satisfying it is to just eat a small amount. This seems to be the opposite for me when I'm doing a lot of sugar-free or "light" baking. These don't quite fall into that category, but in some ways maybe they do because they are small and filling. And putting a Brazil nut on top adds selenium, so there you go.

• Thin & Chewy Peanut Butter Cookies
• Kahlua Crunch Cups
• Kahlua Fudge Brownies
• Chocolate and Kahlua Cream Pie
• Kahlua Popcorn

Recipe

Espresso Fudge Cups with Kahlua Glaze

Anna

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Course Dessert

Cuisine American

Servings 24 little cups

Ingredients

 

• 4 oz unsalted butter (114 grams)
• 3 oz dark chocolate or chocolate chips (84 grams)
• 1 teaspoon instant espresso powder
• ⅛ teaspoon salt
• 2 large eggs
• ¾ cup sugar (150 grams)
• ½ cup cake flour (114 grams)

Glaze

• 2 tablespoons unsalted butter
• 2 oz dark chocolate, chopped or chocolate chips
• ⅛ teaspoon instant espresso powder
• 1 teaspoon corn syrup
• 1 teaspoon Kahlua or a pinch of espresso powder
• 24 ct toasted Pecan Halves or Brazil Nuts for garnishing

Instructions

 

• Preheat oven to 325 degrees F. Line twenty-four 1-½ inch miniature muffin cups with paper liners.
• Melt butter in a medium size microwave-safe mixing bowl. Add chocolate, espresso powder and salt to hot melted butter and stir well. Microwave for another 30 seconds if needed and stir until smooth. Cool for about 5 minutes.
• Whisk in eggs and sugar, then stir in flour. Divide evenly among muffins cups and bake on center rack for 16-18 minutes or until the little cakes appear set. Do not over-bake because they dry out pretty easily.
• Make the glaze. Melt the butter in a microwave-safe bowl or Pyrex liquid measuring cup. Stir the chocolate chips into the hot butter. Microwave another 20-30 seconds and stir until smooth. Stir in the espresso powder, corn syrup and Kahlua. If you don’t have Kahlua you can thin with a little coffee or use nothing at all. Spoon the mixture on top of each fudge cup. Garnish with a pecan half

Keyword brownies, Espresso, Kahlua, Muffin Cups

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