Fudgy Baby Cakes

Fudgy Baby Cakes
45 min.
24
249kcal

Suggestions


Indulge your sweet tooth with these delightful Fudgy Baby Cakes, a dessert that promises to be the star of any gathering! With a rich, chocolatey flavor and a gooey texture that melts in your mouth, these mini cakes are perfect for satisfying your cravings. Each bite is a heavenly experience, combining the deep taste of semisweet chocolate with the buttery richness that only a well-crafted dessert can offer.

Ready in just 45 minutes, this recipe yields 24 servings, making it an ideal choice for parties, family gatherings, or simply a cozy night in. The combination of simple ingredients like eggs, sugar, and flour creates a decadent treat that is surprisingly easy to make. Plus, the addition of powdered sugar on top adds a touch of elegance, transforming these baby cakes into a visually appealing dessert that will impress your guests.

Whether you’re a seasoned baker or a novice in the kitchen, these Fudgy Baby Cakes are sure to become a favorite. The process of melting chocolate in a double boiler and whisking together the ingredients is not only enjoyable but also a great way to bond with friends or family. So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • oz semisweet chocolate baking squares 
  • cup butter 
  • large eggs 
  • cups paper baking 
  • 24 servings powdered sugar 
  • 0.3 teaspoon salt 
  • 1.8 cups sugar 
  • teaspoons vanilla extract 
  • cup soft-wheat flour all-purpose

Equipment

  • bowl
  • oven
  • whisk
  • double boiler

Directions

  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.
  3. Remove mixture from heat, and cool 10 minutes.
  4. Whisk together sugar, flour, and eggs in a large bowl; add chocolate mixture, stirring just until combined. Stir in vanilla and salt.
  5. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
  6. 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.
  7. Sift powdered sugar over the top of each cupcake.

Nutrition Facts

Calories249kcal
Protein3.97%
Fat42.97%
Carbs53.06%

Properties

Glycemic Index
8.13
Glycemic Load
13.06
Inflammation Score
-2
Nutrition Score
3.5847826012127%

Nutrients percent of daily need

Calories:249.35kcal
12.47%
Fat:12.05g
18.53%
Saturated Fat:6.89g
43.06%
Carbohydrates:33.47g
11.16%
Net Carbohydrates:32.66g
11.88%
Sugar:25.66g
28.51%
Cholesterol:51.86mg
17.29%
Sodium:161.82mg
7.04%
Alcohol:0.11g
100%
Alcohol %:0.25%
100%
Caffeine:6.1mg
2.03%
Protein:2.5g
5%
Selenium:5.52µg
7.89%
Manganese:0.15mg
7.52%
Phosphorus:72.09mg
7.21%
Vitamin B2:0.1mg
5.7%
Vitamin A:285.11IU
5.7%
Copper:0.11mg
5.57%
Iron:0.99mg
5.49%
Vitamin B1:0.08mg
5.05%
Folate:19.98µg
5%
Magnesium:16.1mg
4.02%
Fiber:0.81g
3.25%
Vitamin B3:0.61mg
3.03%
Zinc:0.37mg
2.49%
Vitamin E:0.36mg
2.39%
Vitamin B5:0.23mg
2.27%
Calcium:21.34mg
2.13%
Vitamin B12:0.12µg
2.04%
Potassium:68.63mg
1.96%
Vitamin K:1.54µg
1.46%
Vitamin B6:0.02mg
1.15%
Vitamin D:0.17µg
1.11%
Source:My Recipes