Homemade Fudge Rounds

After watching Will Ferrell’s debut as “Little Debbie” on Jimmy Fallon last week, I got inspired to whip up one of her sweet treats at home. And if you haven’t seen it yet, go watch it now. So hilarious!!! My favorite Little Debbie Snack growing up was either a Swiss Cake Roll or Fudge Rounds. They are both about equal in deliciousness in my book so I opted to try fudge rounds this time. These were fudgy and delicious and so fun to make! Adam was absolutely in love with these and even chose them over a Reese Egg, which is huge for him! I’m sure I will have to make these again for him very soon!

Homemade Fudge Rounds
Source: Baking and Boys! via Fake Ginger

Ingredients:
For the cakes:
1/2 cup plus 2 tbsp. unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 tsp. vanilla
1 1/4 cups all purpose flour
6 tbsp. cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt

For the Filling:
1/2 cup unsalted butter, room temperature
1/2 tsp. vanilla
1 1/2 cups confectioner’s sugar
2 tbsp. cocoa powder
pinch salt
1-2 tbsp. milk

For the chocolate drizzle:
1/4 cup semi-sweet chocolate chips
1/2 tsp. canola oil

Directions:
For the Cakes:
Preheat oven to 350 degrees, cover a baking sheet with parchment paper.

In the bowl of a stand mixer, add the butter and sugar and beat together until light & fluffy. Add in the egg and vanilla and beat until incorporated.

In a small separate bowl, add the flour, cocoa powder, baking soda, & salt. Whisk together to incorporate.

Add the flour mixture to the butter mixture a little at a time, beating in between each addition. Beat until just incorporated.

Using a small cookie scoop, scoop ping pong sized balls onto the prepared baking sheet, 2 inches apart.

Bake for approximately 9-11 minutes, until centers are just set. Let cool on pan for a couple of minutes, then transfer to a cooling rack to cool completely.

For the Filling:
In the bowl of a stand mixer, add the butter and beat until light and fluffy in consistency. Add vanilla and beat until incorporated.

In a small bowl, add the confectioner’s sugar, cocoa powder, & salt.  Whisk together. Add mixture to the butter mixture a little at a time and beat until fully incorporated. Add milk 1 tbsp. at a time until desired consistency (fluffy and spreadable).

Once fudge cakes are cooled, spread a good amount of filling on the bottom of one and top with another.

For the Drizzle:
Melt the chocolate and oil in 20 second increments in a microwave safe container. Stirring in between, until chocolate is melted and smooth. Drizzle over each fudge round. Let set.

Store in air tight container.

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