Fudge Rounds

Little Debbie Fudge Rounds are a snack found in almost every grocery or convenience shop.

Little Debbie calls these soft sandwich cookies, but I think they’re more cake-like in texture. In my view, they’re virtual whoopie pies.

The cookies are light and fluffy, with a fudge cream filling and chocolate drizzle on top! They’re indulgent without being too rich, and a chocolate lover’s dream come true.

Ingredients

For the cakes, follow these instructions:
½ cup unsalted butter plus 2 teaspoons softened granulated sugar ¾ cup
a single huge egg
1 teaspoon extract de Vanille
a quarter cup of all-purpose flour
a total of 6 tbsp cocoa powder
½ tbsp baking soda
a quarter teaspoon of salt

For the filling, combine:
½ cup softened unsalted butter
½ teaspoon extract de Vanille
2 tbsp. Chocolate powder 1 tbsp. salt
½ CUP SUGAR (POWDERED)
1-2 tbsp. heavy cream (or milk)

for the chocolate drizzle
¼ cup semisweet chocolate chips
½ tsp. canola oil

 

Instructions

To prepare the cakes, follow these steps:

Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking sheet.
Cream butter and sugar in the bowl of an electric mixer equipped with a paddle attachment until light and fluffy. Mix in the egg and vanilla extract well.
Sift together the flour, cocoa powder, baking soda, and salt in a separate basin. Combine the dry ingredients and beat just until combined in a separate bowl.
Scoop the batter into pingpong ball-sized balls on the prepared baking sheet. Bake for 9-11 minutes, or until the centres seem dry. Allow cooling for a minute or two on the baking sheet before transferring to a wire rack to cool fully. Continue with the remaining batter.

To create the filling, combine the following ingredients in a mixing bowl.

Cream the butter in a clean dish until light and creamy. Mix in the vanilla extract well. Sift together the cocoa powder and powdered sugar; gradually add to the butter, beating until all sugar is integrated. 1 tablespoon at a time, add heavy cream until the filling reaches the required consistency.
After the cakes have cooled, pour a tiny amount of the filling over half of them and top with the remaining cake.

To produce a chocolate drizzle, follow these steps:

Microwave the chocolate and oil in 20-second increments, stirring after each, until the chocolate is completely melted. Drizzle the glaze over each cake. Allow resting until the chocolate has hardened.

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