Espresso Fudge Cups with Kahlua Glaze
Servings 24 little cups
Cost 5
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