2-Ingredient Chocolate Fudge Cakes
I’m excited to share this 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 require only two 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 😉
Try this 2-Ingredient Chocolate Fudge!
2-Ingredient Chocolate Fudge Cakes
I’m excited to share this delicious and fuss-free recipe for 2-Ingredient Chocolate Fudge Cakes.
Ingredients
- 2¼ cups chocolate chips, melted
- 1 cup pumpkin puree*
- *Note: I use only 1 cup canned pumpkin puree, not the full can. Too much pumpkin will throw off the flavor and texture of the fudge cakes.
Instructions
- 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 below).
- 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.
Notes
• 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 silicone 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. • If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Nutrition information provided for 1 cake.
*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. • If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Nutrition Information per serving
Calories: 190Carbohydrates: 26gProtein: 2gTotal Fat: 11g— Unsaturated Fat: 4g— Saturated Fat: 7gCholesterol: 0mgSodium: 5mgFiber: 3gTotal Sugar: 22g— Natural Sugar: 2g— Added Sugar: 20g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
So easy and delicious treat! I put them in mini muffins and froze the extra for some mini treats.
Hi BusyBee. So happy to hear you enjoyed the recipe…and that you’re now well-prepared for any treat cravings that may arise!
—Team Joy
So easy and delicious treat! I put them in mini muffins and froze the extra for some mini treats.