Mini Chocolate-Glazed Fudge Cakes - cooking recipe

Ingredients

1 1/4 cups all-purpose flour
1/2 cup Nestle Toll House Baking Cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup butter, at room temperature
1 large egg
1/3 cup Dark Chocolate Fudge Flavor Nestle Coffee-Mate Liquid Coffee Creamer
1/2 cup prepared hot coffee or 1/2 cup water
chocolate glaze (recipe follows)

Preparation

PREHEAT oven to 350\u00b0F Line 48 mini muffin cups with paper liners.
COMBINE flour, baking cocoa, baking powder, baking soda and salt in large mixing bowl. Stir well.
BEAT sugar and butter in large mixer bowl until creamy. Beat in egg and Coffee-mate. Slowly beat in flour mixture until smooth. Add coffee; beat on low to incorporate, then increase speed to medium and beat for 1 minute. Spoon batter evenly into prepared cups, filling each 2/3 full.
BAKE for 13 to 15 minutes or until wooden pick inserted in cupcake comes out clean. Cool completely before topping with chocolate glaze.
FOR CHOCOLATE GLAZE: COMBINE 1 cup powdered sugar, 1/2 cup NESTLE TOLL HOUSE Baking Cocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLE COFFEE-MATE Liquid Coffee Creamer, 6 tablespoons NESTLE(R) TOLL HOUSE(R) Semi-Sweet Chocolate Morsels and 2 tablespoons butter in medium, microwave-safe bowl. Heat on HIGH (100%) power for 30 seconds; stir. Continue to heat at 10-second intervals, stirring until smooth. Use about 1 teaspoon of glaze per cupcake.