Espresso Fudgies

• 14 cup butter or 14 cup margarine, softened
• 1 (3 ounce) package cream cheese, softened
• 34 cup Gold Medal all-purpose flour
• 14 cup powdered sugar
• 2 tablespoons unsweetened baking cocoa
• 12 teaspoon vanilla
• chocolate-covered coffee beans, if desired (optional)
• 23 cup granulated sugar
• 13 cup unsweetened baking cocoa
• 2 teaspoons instant espresso powder
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 1 egg
• 2 cups powdered sugar
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 2 tablespoons cold espresso coffee or 2 tablespoons very strong coffee

1. Heat oven to 350 degrees F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla.
3. Divide dough into 24 equal pieces.
4. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
5. In medium bowl, mix all Espresso Fudge Filling ingredients.
6. Spoon about 2 teaspoons filling into each cup.
7. Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly.
8. Cool slightly; loosen from cups with tip of knife.
9. Remove from pan to wire rack.
10. Cool completely, about 1 hour.
11. Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable.
12. Spread cooled fudgies with frosting.
13. Top with espresso beans.

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Taken from www.food.com/recipe/espresso-fudgies-200304 (may not work)