Fudge Rounds – a homemade copycat recipe of the classic Little Debbie treat! Soft chocolate cookies with chocolate buttercream and a chocolate drizzle.
Fudge Rounds are such a classic afterschool snack. I haven’t had one in years and years but I remember really loving them as a kid.
If you’ve never had one, they’re small chocolate cakes filled with chocolate filling and then drizzled with more chocolate. A chocolate lover’s dream!
How To Make Fudge Rounds
The ingredient list looks long and there are a lot of steps but I promise these are worth it!
- Make cakes by creaming butter and sugar together until light and fluffy; add egg and vanilla
- Sift together flour, cocoa powder baking soda, and salt
- Add dry ingredients to wet ingredients; beat until just combined
- Scoop balls of batter onto prepared baking sheet
- Bake about 10 minutes
- Cool completely before filling
- Make the filling by beating butter, vanilla, cocoa powder, and powdered sugar together; add heavy cream until it reaches desired consistency
- Spread filling on half of the cakes and top with another cake
- Make the chocolate drizzle by melting chocolate and canola oil in microwave
- Drizzle chocolate over each Fudge Rounds
Can You Freeze Homemade Fudge Rounds?
Yes, these freeze wonderfully! I like to wrap them individually in plastic wrap and then put them all in a big ziploc bag. And then I just pull them out as needed. Let them defrost at room temperature.
More Chocolate Cake Recipes
- Chocolate Cream Filled Cake
- Flourless Chocolate Cake
- Chocolate Angel Food Cake
- Mexican Chocolate Cake
- Snickers Cake
- Chocolate Shortbread Cake
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For the cakes:
- 1/2 cup plus 2 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 6 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the filling:
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- pinch of salt
- 1 1/2 cups powdered sugar
- 1-2 tablespoons heavy cream, or milk
For the chocolate drizzle:
- 1/4 cup semisweet chocolate chips
- 1/2 teaspoon canola oil
To make the cakes:
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugar until light in color and fluffy. Add the egg and vanilla; mix well.
- In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter mixture and beat just until combined.
- Scoop rounded pingpong ball-sized balls of batter onto the prepared baking sheet. Bake for 9-11 minutes, until the centers no longer look wet. Let cool on baking sheet for a minute or 2 and then transfer to a wire rack to cool completely. Repeat with remaining batter.
To make the filling:
- In a clean bowl, cream the butter until light and fluffy. Add the vanilla and mix well. Sift the cocoa powder and powdered sugar together; add to the butter in small batches and beat until all the sugar is incorporated. Add heavy cream 1 tablespoon at a time until your filling reaches desired consistency.
- When cakes are cool, spread a bit of the filling on half of them and then top with another cake.
To make chocolate drizzle:
- Microwave the chocolate and oil in 20 second bursts, stirring between each one, until the chocolate is melted. Drizzle over each cake. Let sit until chocolate is set.
High altitude: I added an extra egg because I wanted the cakes to stay very soft.
Amount Per Serving: Calories: 293Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 127mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 4g