Little French Fudge Cakes

Little French Fudge Cakes

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Jocelyn 0

"No commercial mix has chocolate as good as this! The cake itself is nearly as dense as fudge."
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40 m servings 427 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
  2. 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.
  3. 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.
  4. 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.


  • Cook's Note:
  • If wrapped well, these should last about five days if refrigerated. If you choose to frost, use chocolate frosting. You could turn this recipe into a cake by baking it in a 9-inch spring form pan lined with parchment. Increase the cooking time to about 35 minutes.


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Made this to bring to a friend's house for dinner. Baked them into small bundt cakes & served with powdered sugar on top & fresh raspberries on the side. HUGE hit! Tasted like brownies! Seems li...

If I could give these a google stars, I definitely would......... I made these for my soccer team for tomorrow (I made them today, Friday) and they came out looking BEAUTIFULLY!!!!!!!!!! I baked...

Very rich and chocolatey. Best served warm.

So good. SO GOOD. More intensely chocolate than any chocolate cake I've ever made, and remarkably fluffy. The chopped pieces of chocolate mixed into the batter make these little molten pools whe...

Made these for a Christmas Eve party at my in-laws house. They weren't quite what I was expecting, I thought they would be more of a cupcake type snack, but they were delicious and everyone at t...

This was an easy recipe to follow, you can also substitute with chocolate bars that have nuts (I only had dark chocolate with almonds) They turned out great the first time I tried it! Just doubl...

I made these as my final foods class project. They came out perfectly! I was glad that they tasted dark and rich as opposed to super fluffy and light like a cupcake. As another review said, ther...

These are quick to make and very rich! My batch made 8 little cakes. They are a very deep dark chocolate cake.

Pretty easy and ridiculously good. Making these for my daughter's first birthday party, so I had to try out the recipe first! I might "try" it a few more times before the party, just to have an ...

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