Fudgy Baby Cakes

Fudgy Baby Cakes Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Don't let the unpretentious appearance fool you. These 8 simple ingredients transform into a decadent dessert that is irresistible. The middle becomes the perfect little pocket to hold sweetened whipped cream or ice cream.


24 cupcakes

Recipe from

Oxmoor House


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


Preheat oven to 350 degrees.

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.

Whisk together sugar, flour, and eggs in a large bowl; add chocolate mixture, stirring just until combined. Stir in vanilla and salt.

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

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.

Sift powdered sugar over the top of each cupcake.

Jan Moon,

Dreamcakes Bakery,

Southern Living Big Book of Cupcakes,

Oxmoor House

September 2011
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