"Cupcake" Fudge Cups

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From Dollhouse Bake Shoppe owner, Lindsay Ann

If you read my blog, you know I always try to come up with a shortcut to all of your favorite desserts and confections. So here's my 4 minute fudge recipe for all the busy moms, at home bakers looking for a quick and simple alternative, or chocoholics like me, who simply can't wait to sink their teeth into something rich, creamy, and decadent. This recipe is so simple, yet fool proof and will result in a smooth creamy texture every time, without having to worry about cooling properly or boiling a sugar syrup which can cause crystallization, resulting in a grainy fudge. The best part about this quick & easy fudge recipe is it can be made into just about any flavor combination you desire, using different flavored chocolate chips or by adding flavored extracts or mix-in's! Use 2 flavors of chips for
a cupcake look, or stick with all one flavor and make double the cups without the "frosting" swirl.

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Ingredients

  • Classic Black & White "Cupcake" Fudge Cups
  • Ingredients
  • 2 tablespoons unsalted butter, melted
  • 1 (14 ounce) can of sweetened condensed milk
  • Pinch of salt
  • 1 1/2 cups milk chocolate chips (OR flavors of your choice*)
  • 1 1/2 cups white chocolate chips (OR flavors of your choice*)
  • 1 teaspoon vanilla extract (or flavored extract/super strength flavorings of your choice)
  • Flavor Variations
  • Peanut Butter Fudge: Sub peanut butter morsels for white chocolate chips
  • Butterscotch Fudge: Sub butterscotch morsels for white chocolate chip
  • Strawberry or Raspberry Fudge: Sub strawberry or raspberry extract for vanilla, in white chocolate fudge, and add a drop of red food coloring- great with milk chocolate or white chocolate fudge on top!
  • Almond Joy: Sub almond extract in your milk chocolate fudge and coconut extract in your white chocolate fudge. Top with coconut flakes and an almond.
  • Orange fudge: Add 1 teaspoon orange zest or sub orange extract for vanilla, and add a drop of orange food coloring- great with milk chocolate or white chocolate fudge on top!
  • Mocha Fudge: Add 1/2 teaspoon espresso powder to white chocolate fudge
  • Oreo Fudge: Add 1/2 cup crushed oreos to white chocolate fudge
  • Confetti Fudge: Add 1/4 cup rainbow sprinkles to white chocolate fudge
  • Mix-ins: Add 1/2 cup nuts, toffee, dried cranberries, crushed peppermint, etc.

Preparation

Step 1

Line a mini muffin/cupcake pan with baking cups. (Note: For classic layered fudge squares, line a 8x8" square pan with wax paper or foil. Make fudge as directed, spreading and layering fudge into prepared pan to chill. Cut into squares once fudge has cooled and set.)

Place 1 tablespoon of butter, HALF of the can (7oz.) of sweetened condensed milk, and a pinch of salt in 2 separate microwave safe bowls (Note: Make sure you are using SWEETENED CONDENSED milk, not regular condensed milk, or evaporated milk).

In the microwave, melt the butter with the milk, about 30 seconds for each bowl. Add 1 1/2 cups of milk chocolate chips to one bowl and 1 1/2 cups of white chocolate chips to the other bowl. (You can also choose to make 2 different flavors of your choice, or use all 3 cups of the same flavor chocolate chips for a single flavor of fudge.) Microwave milk chocolate until completely melted, about 2-4 minutes on 50% power, taking out to stir every 30 seconds. Be careful not to burn your chocolate by overheating! (You can also melt the chocolate, butter, and milk in a double boiler if you prefer).

Once chocolate is melted, sir in 1/2 teaspoon of vanilla extract into each bowl, or choose an extract or flavoring of your choice, followed by any mix-ins such as sprinkles or nuts, if desired. Scoop fudge into mini muffin cups using a spoon or ice cream scoop.

Press down so the tops are flat. Place in the refrigerator, uncovered, to firm up.

While the bottom of the fudge cups are cooling, prepare white chocolate fudge (or second flavor of your choice). Repeat process with your 1 1/2 cups of white chocolate chips (or a second flavor of your choice) by microwaving white chocolate until completely melted, about 2-4 minutes on 50% power, taking out to stir every 30 seconds.

Scoop the white chocolate fudge into a piping bag for a swirled "frosting" look, or you can spoon it on top of your fudge cup and smooth with a knife or spatula for a homemade look. Remove chocolate fudge cups from fridge and pipe or spoon white chocolate fudge on to cooled fudge cups. If the milk chocolate fudge is not firm enough, the white chocolate will sink into the milk chocolate. (You can choose to skip the topping part and make double the amount of fudge cups without the "frosting" fudge swirl on top, if you wish, or layer the 2 flavors in an 8x8 dish for layered fudge squares.)

Garnish with toppings, if desired. Refrigerate your "Cupcake" Fudge Cups for 2-3 hours, until firm, before serving.

This recipe is very versatile. You can choose any 2 flavors of fudge to make, with one flavor as the base and one flavor as the "frosting", by using 1 1/2 cups (9 oz.) milk, dark, or semi-sweet chocolate chips (or flavor fudge of your choice) AND 1 1/2 cups (9 oz.) white chocolate chips (or second flavor fudge of your choice). Alternatively you can use 3 cups (18 oz.) of one type of chocolate for single flavor fudge cup with out the "frosting".

Make our classic Black & white combo, or get creative and try combinations of fudge like strawberry and white chocolate for "strawberries & cream fudge cups", dark chocolate orange, or classics like oreo and peanut butter fudge topped with milk chocolate fudge!

Try creating your own fun flavors to sweeten up any holiday party or event, like creamsicle fudge for summer or candy cane fudge for the holidays. They package up nicely for gift giving or display on a platter. However you enjoy them, this quick and easy recipe will be a sure hit at any occasion!

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