Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Cream butter and sugar until light and fluffy. Add coffee. Beat in eggs, 1 at a time, beating until well combined between additions. Sift in flour then add milk. Distribute between paper liners. Press 3 pieces of fudge in the center of each cupcake. Cover with batter. Bake for 20 mins, or until browned on top. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Serve dusted with powdered sugar.
arge bowl in freezer. Combine coffee granules and boiling water in
he heat. Stir in the coffee flavoring (nuts if adding) and
combine condensed milk, Kahlua, and coffee granules.
Bring to a
Combine sugar, coffee powder, salt, milk, cream and
ottom out to release the fudge from the tin. Cut into
nough to dissolve the instant coffee.
In a large pan
Remove from heat, stir in coffee liqueur. Let cool for 10
Stir in the chocolate and coffee until smooth. Cover the surface
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
up capacity.)
Dissolve the coffee in 1 tbsp boiling water
t easy to remove uncut fudge from the pans in one
ntil light and fluffy. Add coffee then beat in eggs, 1
ugar and cocoa. Stir in coffee and chocolate until smooth. Add
inches.
Mix coffee and liqueur until coffee is dissolved.
et.
Meanwhile, make hot fudge sauce: Combine all ingredients in
rumbs.
Drizzle 4 tablespoons fudge sauce over top.
Crush
nd cocoa, then yogurt and coffee mixture.
Beat egg whites
reamy. Beat in egg and Coffee-mate. Slowly beat in flour
5 minutes.
Add the coffee, stir, and let steep, off