---------- 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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