Minty Fudge Cups

Makes 24 servings
Prep Time: 30 min.
Baking Time: 18 to 20 min.

Ingredients:
Topping
1 package (4.67 ounces) foil-wrapped rectangular chocolate mints
Minty Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 Tablespoons butter or margarine, softened
1 egg
Reserved 1/2 cup coarsely chopped mints
Fudge Cups
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 Tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
1 tub (16 ounces) Rich & Creamy chocolate frosting

Preheat oven to 350ºF. Line 24 small muffin cups, 1 3/4x1 inch, with paper baking cups, if desired. Coarsely chop enough mints (about 15) to measure 1/2 cup and reserve for Minty Fudge Filling. Coarsely chop remaining mints for topping and set aside.
1) In a small bowl, beat all Minty Fudge Filling ingredients granulated sugar, unsweetened baking cocoa, butter or margarine, and egg. Spoon until well mixed and stir in mints.
2) In a large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon.
3) Stir in flour, powdered sugar, 2 Tablespoons cocoa and the vanilla.
4) Shape dough into 1-inch balls. Press each ball in bottom and up side of each muffin cup.
5) Spoon about 2 teaspoons filling into each cup.
6) Place in oven and bake for 18 to 20 minutes or until almost no indentation remains when filling is touched lightly.
7) Cool slightly and carefully remove from muffin cups to wire rack.
8) Cool completely, about 30 minutes.
9) Frost with frosting and sprinkle with remaining chopped mints.