Chocolate Fudge Personal Size Cakes

Need a little chocolate indulgence? These personal size cakes are sure to do the trick!   Chocolate Fudge Personal Size Cakes_114
When you’re craving a little something chocolaty for dessert my Chocolate Fudge Personal Size Cakes are just the thing!

These personal size cakes are wonderful on so many levels. They have a wonderful chocolate flavor, but aren’t too chocolaty. They are wonderfully moist, but not at all goopy. They are big enough to enjoy, but not too large. So you see, they are pretty much perfect for dessert, any way you look at it!

The best part is people of all ages loves these. Which makes them excellent for dessert after any meal when you want to serve something a little special. I love that these Chocolate Fudge Personal Size Cakes aren’t messy either!

Make these cakes tonight, you will be happy you did!

You can see I let my cakes cool completely. You don’t want to rush this. Please, be sure to let your cakes cool completely before you glaze them!


The instructions for the simple yet delicious chocolate glaze are given below. If you decide to make your glaze thinner that’s fine, just be sure to add the liquid a little at a time to achieve your desired consistency.


For these Chocolate Fudge Personal Size Cakes I decided to decorate them with some chopped Buncha Crunch. The candy you use is up to you. I have used just about everything you can think of for decoration on these cakes. If all else fails, go with miniature chocolate chips. They always work in a pinch! :)


Chocolate Fudge Personal Size Cakes

Need a little chocolate indulgence? These personal size cakes are sure to do the trick!  


1 package chocolate cake mix (regular size)
1 small package chocolate instant pudding mix
4 large eggs
1/2 cup water, or milk
1/2 cup canola oil
1 cup low-fat sour cream

Chocolate Glaze:
1 cup powdered sugar
2 tablespoons cocoa powder
1-2 tablespoons heavy cream, or milk – if more cream is needed add 1 teaspoon at a time until desired consistency is achieved

Buncha Crunch chocolate candy, chopped 


1. Heat oven to 350 degrees F. Generously grease about 24 regular size muffin cups, or line muffin cups with cupcake liners. In a large bowl, beat all cake ingredients together with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.

2. Divide batter evenly among muffin cups (about half full). If you fill the muffin cakes 1/2 full it will give you a flatter cake for serving. You can fill muffin cups 3/4 full, but your cakes probably will not sit flat on the plate.

3. Bake according to cupcakes instructions on back of package. Cool 5-7 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 25 minutes. If you’re using cupcake liners, do not remove liners until cakes have cooled completely.

4. In a small bowl, combine the powdered sugar, cocoa powder, and heavy cream (or milk). With a whisk stir ingredients until well combined. Add enough cream to achieve desired drizzling consistency.

5. Turn each cake so top side is facing down on cooling rack. Drizzle about 1/2 tablespoon chocolate glaze over each cake, letting glaze coat sides. Repeat process with each cake until glaze is used entirely. While glaze is still wet sprinkle each cake with chopped chocolate candy as desired.

Makes 18-24 servings, depending on size.

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