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Tiny chocolate fudge cakes

Australian Gourmet Traveller recipe for tiny chocolate fudge cakes.

By Emma Knowles
  • 20 mins preparation
  • 20 mins cooking plus cooling
  • Serves 24
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Tiny chocolate fudge cakes
Twenty-four cakes may seem like a lot to make, but don't be tempted to halve the recipe. You won't be able to resist coming back for seconds and thirds. Just make sure you don't overcook them or you'll lose their rich, fudgy texture.
Tips for cupcakes
  • Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.
  • Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.
  • Make sure your butter is soft but not melting. Coarsely chop it while it's cold and place in mixing bowl minutes before you start.
  • Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.
  • Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it'll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.
  • Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.
  • Fill moulds to 5mm below tops, unless otherwise specified.
  • Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).
  • Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.
  • Be patient and let cakes cool before icing or filling.


  • 100 gm dark chocolate (70% cocoa solids), finely chopped
  • 60 gm butter, finely chopped
  • 65 gm caster sugar
  • 60 ml Frangelico
  • 1 egg yolk
  • 55 gm self-raising flour
  • 20 gm Dutch-process cocoa, sifted
Chocolate-caramel ganache
  • 65 gm caster sugar
  • ½ tsp lemon juice
  • 150 ml pouring cream
  • 200 gm milk chocolate, finely chopped


  • 1
    Preheat oven to 160C. Combine chocolate, butter, sugar and Frangelico in a small saucepan and stir continuously over low heat until smooth and combined. Remove from heat, whisk in egg yolk, then flour and cocoa until smooth and just combined. Divide mixture among 24 mini-muffin tins lined with paper patty cases and bake until cakes are just set (12-15 minutes). Stand in tins for 10 minutes, then cool completely on a wire rack.
  • 2
    For chocolate-caramel ganache, combine sugar, lemon juice and 40ml water in a saucepan and stir to combine. Stir over medium-high heat until sugar dissolves, then cook without stirring until dark caramel in colour (3-4 minutes). Remove from heat, add cream (be careful, mixture will spit), and stir to combine. Add chocolate, return to heat and stir continuously until smooth and combined. Cool completely, whisking occasionally until firm and cooled to room temperature (20-30 minutes), then transfer to a piping bag fitted with a 5mm plain nozzle. Pipe large peaks on top of each cake and serve. Cakes can be stored, iced and in an airtight container, for up to 5 days in the refrigerator. Bring to room temperature before eating.
  • undefined: Emma Knowles