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 semi-sweet chocolate chips, melted
- 1 cup pumpkin puree*
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
Ingredient Note
*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. Muffin Liners
• 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! Chocolate
• 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. Storing Fudge Cakes
• Store in the fridge for up to a week, or freeze for a few months. Dietary Accommodations
• 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.
*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. Muffin Liners
• 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! Chocolate
• 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. Storing Fudge Cakes
• Store in the fridge for up to a week, or freeze for a few months. Dietary Accommodations
• 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
Serving Size: 1 cakeCalories: 190Carbohydrates: 26gProtein: 2gTotal Fat: 11g— Unsaturated Fat: 4g— Saturated Fat: 7gCholesterol: 0mgSodium: 5mgPotassium: 138mgFiber: 3gTotal Sugar: 22g— Natural Sugar: 2g— Added Sugar: 20gIron: 1.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.