Fudgy Baby Cakes Recipe

Name: Fudgy Baby Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (1-oz.) semisweet chocolate baking squares; 1 cup butter; 1 3/4 cups sugar; 1 cup all-purpose soft-wheat flour; 4 large eggs; 2 teaspoons vanilla extract; 1/4 teaspoon salt; Paper baking cups; Vegetable cooking spray; Powdered sugar

Servings: persons

1
Preheat oven to 350 degrees.
2
Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove mixture from heat, and cool 10 minutes.
3
Whisk together sugar, flour, and eggs in a large bowl; add chocolate mixture, stirring just until combined. Stir in vanilla and salt.
4
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
5
Bake for 12 to 15 minutes. Be careful not to over bake; they should be gooey. (They will crack and sink in the middle; this is normal.) Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
6
Sift powdered sugar over the top of each cupcake.

1824

kcal

Calories

103

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 (1-oz.) semisweet chocolate baking squares, 1 cup butter, 1 3/4 cups sugar, 1 cup all-purpose soft-wheat flour, and more.

Yes, Fudgy Baby Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudgy Baby Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions