Fudge Mini Cakes Recipes

LITTLE FRENCH FUDGE CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
• Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
• In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
• Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

FUDGE MINI CAKES

Steps:

• Heat first five ingredients over low heat until melted.
• Remove from heat and add the chocolate and vanilla.
• Beat until chocolate is melted.
• Pour into prepared buttered pan.
• Cool at room temperature for 3 to 4 hours.
• Using a round cookie cutters, cut the cake into three different sizes.
• Stack on top of one another, biggest on bottom.
• Sprinkle glazing sugar over the cakes.
• These make really cute decorations / desserts.

SUPER EASY FUDGY MINI CHOCOLATE CAKES

Steps:

• Set oven to 350 degrees.
• In the microwave or a small saucepan, melt the chocolate with butter, stirring until smooth.
• In a bowl, whisk together egg, sugar and salt until yellow and light.
• Whisk in the melted chocolate batter to combine.
• Add in the flour until thoroughly combined.
• Grease or butter 8 cupcake tins.
• Evenly divide the batter between each tin.
• At this point you can refrigerate and bake later.
• Bake for about 12 minutes, just until the tops crack.
• Remove the cakes from the oven.
• With a tea towel or oven mitts, place foil on top of the cupcake tins and seal on all sides.
• Turn over onto a flat surface and bang the bottom of the cupcake tins.
• Remove the cupcake tins to leave the cakes upside-down on the foil.
• Carefully turn right-side up and place on a plate.
• Serve immediately.

FUDGE CAKE

Steps:

• Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
• In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
• Mix cocoa and hot water together, and beat into batter.
• Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

EASY CHOCOLATE FUDGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

MINI FUDGEY CHOCOLATE CAKES

Steps:

• Preheat the oven to 350°F.
• Melt the chocolate and butter together in a small saucepan.
• Whisk the egg, sugar, and salt together until yellow and light. Fold in the melted chocolate batter. Mix in the flour until fully incorporated.
• Lightly butter the cupcake tins. Pour the batter into the tins and bake for about about 12 minutes, just until the tops crack.
• Remove the cakes from the oven. Using oven mitts, place aluminum foil on the top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside down on the aluminum foil. Carefully turn right side up and place on the plate. Serve immediately.

MINI CHOCOLATE-GLAZED FUDGE CAKES

Steps:

• PREHEAT oven to 350°F 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, ½ cup NESTLÉ TOLL HOUSE Baking Cocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer, 6 tablespoons NESTLÉ® TOLL HOUSE® 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.