Deep in my mom’s kitchen cabinets, you’ll still find my Nana Jennie’s treasured fudge cake pan. It’s one of the few remaining items my mom has left from her beloved grandmother. I can relate.
In fact, I know exactly why she holds on tight to this pan: Nana Jennie was the sweetest—and strongest—woman I ever met. It just so happens Nana Jennie also made the meanest fudge cake with fudge frosting. Her cake was no joke—and I doubt the pan had much to do with it.
This recipe is inspired by Nana Jennie. After all, I didn’t have access to the pan, which comfortably lives in Florida (I’m in Brooklyn), but the intention is all hers.
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
For the cupcakes:
½ cup plus 2 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour
1 cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
1½ cups mini chocolate chips
¼ cup cocoa powder
1/3 cup canola oil
3 large eggs, at room temperature
For the frosting:
8 ounces (about 1 1/3 cups) mini chocolate chips
4 tablespoons unsalted butter
1 cup heavy cream
2 cups confectioners’ sugar, sifted
- Make the cupcakes: In a small bowl, whisk together the flour, sugar, baking powder, salt and ½ cup chocolate chips.
- Preheat the oven to 350° and line a 12-cup muffin pan with liners. In a medium heatproof bowl and using a microwave, melt together the cocoa powder, oil, remaining 1 cup chocolate chips and 3 tablespoons water on medium power until almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
- Whisk in the eggs and the flour mixture until the batter is smooth and shiny. Transfer to the muffin cups and bake until set, about 25 minutes.
- Make the frosting: Meanwhile, place the chocolate chips, butter and heavy cream in a large heatproof bowl. Set over a saucepan of barely simmering water and whisk until melted and smooth. Stir until smooth and let cool for about 8 minutes. Add the confectioners’ sugar and using an electric hand mixer, beat on high speed until smooth and creamy, 3 to 5 minutes. Refrigerate for about 10 minutes, then pipe or spread frosting over the cupcakes.