Little French Fudge Cakes Recipe -
Little French Fudge Cakes Recipe
  • READY IN 40 mins

Little French Fudge Cakes

Recipe by  

"No commercial mix has chocolate as good as this! The cake itself is nearly as dense as fudge."

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Ingredients Edit and Save

Original recipe makes 6 mini cakes Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    40 mins


  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.
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  • 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.

Reviews More Reviews

Jul 12, 2011

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 like it's going to be a heavy, rich cake, but it is light & delicious!

Nov 11, 2011

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 them just enough so the center was fudgey so it was kind of a surprise in the middle. I added chocolate chips insted of the chocolate squares but they were still unsweetened. My only probably was that there was a lot, and I mean a LOT of batter. I doubled the recipe as I was making 12 mini cakes instead of 6 but I should've just stuck with the original 6 and added a tiny bit more of everything instead of doubling it completely. I put cream cheese frosting on them and iced them to look like soccer balls and wrote some letter on the too and they looked phenomenal!!!!!!!! I used the extra batter in a yellow cake I was also making for my soccer team and everything worked out great. Thanks for the recipe, Jocelyn, I am definitely making these again!!!!


22 Ratings

Jul 11, 2011

Very rich and chocolatey. Best served warm.

Sep 09, 2012

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 when the cakes are eaten warm. They're good after cool, but will blow your mind when hot out of the oven. Two comments - no way this quantity of batter fits into a regular 6 muffin tin - probably intended for the extra big muffin tin? Otherwise makes 8-9. Also, greasing the tins with butter was not sufficient to keep the cakes from sticking and coming apart a little. I'll probably grease AND flour next time. And there will most definitely be a next time.

Jan 09, 2012

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 the party loved them. All in all a fantastic recipe that I will definitely make again. Made a chocolate frosting to go on top, not too much, just enough to cover.

Sep 13, 2011

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 double it and make a huge batch for a party! Tastes great with vanilla bean ice cream!

May 20, 2012

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, there was a lot of extra batter. I had my servings set for twelve, and I got a good 18 little cakes out it (people didn't mind the extras!) I will definitely be making these again!

Mar 05, 2012

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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