Recipe2-Ingredient Chocolate Fudge Cakes

Nutrition Facts
Amount per Serving
  • Calories: 190
  • Protein: 2 g
  • Total Fat: 11 g
    • Unsaturated Fat: 3 g
    • Saturated Fat: 7 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 26 g
  • Dietary Fiber: 3 g
  • Total Sugar: 22 g
    • Natural Sugar: 2 g
    • Added Sugar: 20 g
  • Sodium: 5 mg

I’m excited to share a delicious and fuss-free recipe for 2-Ingredient Chocolate Fudge Cakes. These mini delights are the perfect treat when you’re in the mood for something rich and chocolatey but don’t want to spend hours in the kitchen. Best part? They only require 2 ingredients: chocolate chips and canned pumpkin puree. Yes, you read that correctly—pumpkin puree! Not only does the pumpkin add moisture to these beauties, but it also cuts down on the need to add sugar and oil. Plus, with built-in portion control, you can enjoy an indulgent fudgy dessert without going overboard. You’re welcome 😉

• Just to be clear, use only 1 cup pumpkin puree (I’m calling this out because it’s easy to confuse “cup” with “can” and I want to make sure you don’t include the entire can as it will negatively impact the final result). Using more than 1 cup of pumpkin will create a texture that’s too soft with an overly pumpkin-y flavor.

• Store in the fridge for up to a week, or freeze for a few months.

For this recipe, you’ll need to use muffin liners because the fudgy cakes can be fussy to remove from the compartments without them. You can use silicon liners or double up on paper liners for sturdiness— do not mist them with oil spray!

When it comes to sweetness, you are the boss of your sauce! The darkness of your chocolate will determine how sweet or intense your cake is— I prefer using semi-sweet chips, which are about 50% cocoa (perfectly in-between milk and super-dark), but if you prefer a sweeter flavor, use milk chocolate chips. For a more intense dark chocolate flavor, use 60 or 70% chips.

Melt the chocolate chips in the microwave, stopping and stirring every 20 seconds until they are velvety smooth (~2 minutes total). *LIFE-CHANGING HACK* Mist your microwave-safe bowl with oil spray before adding your chocolate chips. It will make cleaning the bowl SO MUCH EASIER. Alternatively, you can use a double boiler, of course.

  • Prep time
  • Total Time
This recipe makes 10 cakes
  • • 2¼ cups chocolate chips, melted
  • • 1 cup pumpkin puree*

*Note: I use canned pumpkin puree but only 1 cup, not the full can. Too much pumpkin will throw off the flavor and texture of the fudge cakes.


Prepare a standard muffin tin: add paper liners to 10 (of the 12 muffin) compartments (I like to double up on the paper liners for extra sturdiness. No need to mist with oil spray). Set aside.

Melt the chocolate chips using a double boiler or using the microwave method (see recipe notes above).  Mix in the pumpkin puree and stir until the mixture is smooth and creamy without any streaks of pumpkin.  Divide the batter among the 10 paper liners, smooth the tops using the back of a spoon and give the muffin tin a few taps on the counter to flatten out the cakes. Place in fridge to firm for 2 hours or more. Serve with optional berries and dark chocolate shavings.

Nutrition information provided for 1 cake.

Try this 2-Ingredient Chocolate Fudge!