Preparation / Directions:
*self-rising flour can be used In this recipe.
When you make these cups, you may think the amount of filling looks. Mix 1/2 cup margarine and the cream cheese. Stir in flour, powdered sugar and vanilla. Cover and refrigerate at least 1 hour.Heat oven to 325 degrees.
Pat scant 1 tablespoon dough in bottom and up side of each of 24 small muffin cups, 1-3/4 X 1 inch. Heat chocolate and 1 tablespoon margarine over low heat until melted; remove from heat. Stir in remaining ingredients.
Fill each muffin cup about two-thirds full with chocolate mixture (about 1-1/2 teaspoons). Bake about 25 minutes or until edges are light brown; cool. Remove cups from pan.
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