Dark and White Fudge Cakes

dark and white fudge cakes

It’s June! I really cannot believe how quickly this school year and the first 6 months of 2015 has flown by. Hopefully the summer won’t be as fast! I’ve been trying so many new recipes with fruits for the spring that I was starting to miss my classic chocolate recipes. I gave this one a try and they were so rich in chocolate. I just added the chocolate chips on top of the white chocolate icing, but it would really look a lot better with some shaved white chocolate on the chocolate icing and shaved dark chocolate on the white icing. Unfortunately, it’s so hot that (as you can tell) my icing was super runny and glossy because of the heat!



  • 3/4 cup water
  • 6 tbsp butter
  • 1/2 cup sugar
  • 1 tbsp dark corn syrup
  • 1 tsp baking soda
  • 1 2/3 cups all-purpose flour
  • 2 tbsp unsweetened cocoa


  • 1 3/4 oz semisweet chocolate
  • 4 tbsp water
  • 3 1/2 tbsp butter
  • 1 3/4 oz white chocolate
  • 3 cups confectioners’ sugar
  • 3 1/2 oz semisweet chocolate shavings
  • 3 1/2 oz white chocolate shavings


  1. Preheat the oven to 350F. Line two 12-hole muffin pans with 20 paper liners.
  2. Place the water, butter, sugar, and syrup in a saucepan and heat gently, sitting, until the sugar has dissolved. Bring to a boil, reduce the heat, and cook gently for 5 minutes. Let cool.
  3. Meanwhile, place the milk and vanilla extract in a bowl. Add the baking soda and stir to dissolve. Sift the flour and cocoa into a separate bowl and add the syrup mixture. Stir in the milk mixture and beat until smooth, then spoon the batter into the paper liners.
  4. Bake in the preheated oven for 20 minutes, or until well risen and firm to the touch. Transfer to a wire rack to cool completely.
  5. To make the frosting, place the semisweet chocolate in a small heatproof bowl, add half the water and half the butter, set the bowl over a saucepan of gently simmering water, and heat until melted. Stir until smooth and then let stand over the water. Repeat with the white chocolate and remaining water and butter. Sift half the confectioners’ sugar into each bowl and beat until smooth and thick.
  6. When the cupcakes are cold, top alternately with each frosting, then let set. Decorate with chocolate shavings.
  7. Enjoy!




3 thoughts on “Dark and White Fudge Cakes

  1. Yum! These look great, I’ve been wanting to make cupcakes lately! This year has flown by so far, hoping the summer will slow down a bit haha!

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