Chocolate Chip Fudge Cups
Ingredients
- 1/3 C. stick butter or margarine, softened
- 1 egg
- 1 tsp. vanilla
- 1/3 C. Equal Spoonful or 8 packets Equal Sweetener
- 1/3 C. firmly packed brown sugar
- 1 C. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 C. semi-sweet mini chocolate chips
- Fudge Nut Filling:
- 1 C. Equal Spoonful or 24 packets Equal Sweetener
- 3/4 C. all-purpose flour
- 6 Tbs. unsweetened cocoa
- 1/3 C. chopped nuts
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C. unsweetened applesauce
- 6 Tbs. stick butter or margarine, softened
- 2 eggs
- 1 tsp. vanilla
Directions
For Chocolate Chip Dough; beat 1/3 C. butter with electric mixer until fluffy. Beat in 1 egg and 1 tsp. vanilla until blended. Mix in 1/3 C. Equal and brown sugar until combined. Combine 1 C. flour, baking soda, and 1/4 tsp. salt. Mix into butter mixture. Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
For Fudge Nut Filling, combine 1 C. Equal, 3/4 C. flour, cocoa, nuts, baking powder and 1/4 tsp. salt. Beat applesauce, 6 Tbs. butter, 2 eggs and 1 tsp. vanilla until blended. Stir in combined flour mixture until well blended. Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cups. Bake in preheated 350 degree oven 15-18 minutes. Let cool in muffin pans about 5 minutes; remove and cool completely on wire racks. Store in airtight container at room temperature.
Yield: 24 servings







Reviews (2)
If anyone is interested, there is a company called Holy Food Imports which sells carob produced in Israel. I've been a long time customer of theirs and I have never had an issue with them.
You can find their website at www.holyfoodimports.com
Flag as inappropriate TracyL1980 | May 16, 2008
Flag as inappropriate christyk | May 12, 2008