Kladdkaka Cupcakes with a Chocolate Fudge Topping

Kladdkaka cupcakes with chocolate fudge topping offer a delicious twist on Sweden’s beloved sticky cake. These rich, gooey mini cakes combine the classic fudgy texture of kladdkaka with the convenience and charm of cupcakes, topped with a glossy chocolate fudge that perfectly complements their deep chocolate flavour.

They’re also very adaptable. I’ve made them with a gluten-free blend, spelt flour, and all-purpose (plain) flour.

If you like these, be sure to check out my 36 spectacular spelt cake recipes for more delicious treats.

Kladdkaka cupcakes with a chocolate fudge topping

Kladdkaka cupcakes with a chocolate fudge topping are rich, chocolatey little cakes made with melted dark chocolate, butter, and a mix of white and brown sugar. They’re deliberately underbaked for that signature sticky centre making them firm enough to hold their shape but still soft and gooey in the middle.

Each cake is topped with a thick, glossy chocolate fudge made from cream, syrup, and even more dark chocolate, then finished with a scattering of chopped nuts for extra crunch. Baked in cupcake cases for just 12 to 14 minutes, they’re the perfect fusion of Swedish kladdkaka and classic chocolate cupcakes. This kladdkaka recipe makes 12 cupcakes.

A smaller take on a Swedish classic

Kladdkaka, or sticky cake, is one of Sweden’s finest desserts. And if you’ve been here before, you’ll know I’ve explored the full range of textures they offer. From the lightly sticky to the unapologetically gooey, they’ve made regular appearances on my blog. But this time, I wanted to try something different.

One of my favourite recipes is a firmer kladdkaka topped with chocolate fudge. Rather than baking a full-size cake, I decided to turn the concept into cupcakes. Bite-sized kladdkakor with all the familiar richness and stickiness, just in a more shareable, individual form. It was my first attempt, and honestly, I loved how well it worked.

The magic of kladdkaka comes from baking it just long enough to set the edges while leaving the middle beautifully soft. These cupcakes rise slightly in the oven, only to collapse gently as they cool, which for once is exactly what they’re supposed to do. There’s something oddly freeing about baking a dessert that’s meant to sink in the middle. No guesswork, no stress, just fudgy perfection every time.

However, there’s quite an art to getting kladdkaka just how you like it. Achieving a molten cake as opposed to one that’s just a little sticky involves taking the cake out of the oven before you feel comfortable doing so. Going against all your baking instincts. I know. Don’t chicken out like I did for years and bake it for that one or two minutes more than is really necessary. Be brave.

The level of stickiness is also personal, too. Some people like them just a little tacky to the touch, while others underbake within an inch of the cake’s life. I fall somewhere in between. That said, there are times when you need your cake a little more on the firm side and more like a traditional brownie. Like with these kladdkaka cupcakes: I wanted them to be sturdy enough to hold the topping and not implode.

A rich, fudgy topping that completes them

No chocolate cupcake is complete without an equally indulgent topping, and this one doesn’t disappoint. I made a simple chocolate fudge sauce using cream, dark syrup, chocolate, and butter. It’s smooth, glossy, and just thick enough to sit proudly on top of each cupcake without running off the sides.

The cakes don’t quite rise to the top of the cupcake cases when baked, which leaves the perfect little dip to spoon the fudge into. It almost feels like these cupcakes were made to be topped this way, the fudge nestles in, filling each case right to the brim.

Unlike a traditional frosting, this chocolate fudge topping is cooked gently on the hob until it thickens slightly. It’s rich but not overly sweet, and it complements the deep chocolate flavour of the cupcakes perfectly. Once spooned over the cooled cakes, it firms up just enough to give you that soft-set, almost truffle-like finish.

Finishing touches and topping ideas

To finish things off, I added a handful of chopped cashews to some of the cupcakes. This was partly for crunch but mostly because they’d been sitting in my cupboard since Christmas. Every time I opened the cupboard door, they whispered to me. The slight saltiness of the nuts pairs beautifully with the rich chocolate topping.

That said, you don’t have to stop at cashews. Try toasted hazelnuts, flaked almonds, or a scatter of freeze-dried raspberries for a pop of colour and tartness. A pinch of sea salt on top works well if you love the sweet-salty contrast. And of course, you can leave them plain, the deep chocolatey base and fudgy topping hold their own.

Whatever you choose, these kladdkaka cupcakes are a lovely twist on a Swedish favourite. Perfect for sharing or keeping all to yourself.

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Kladdkaka Cupcakes with a Chocolate Fudge Topping

Servings 12 cupcakes

Ingredients

Cupcakes:

• 100g (3½ oz) dark chocolate
• 100g (⅓ cup + 1 tbs) butter
• 50ml (3 tbs) milk or brewed coffee
• 60g (⅓ cup) brown sugar
• 60g (⅓ cup) white sugar
• 2 eggs (medium)
• 40g (⅓ cup) flour (see note 1)
• 1 tbsp cocoa

Fudgy topping:

• 50ml (¼ cup) whipping cream
• 20g (2 tbs) sugar
• 1 tbsp dark syrup
• 25g (¼ cup) dark chocolate
• 25g (2 tbs) butter

Topping:

• chopped nuts (see note 2)

Instructions

Cakes:

• Pre-heat the oven to 170ºC (350ºF). Line a muffin tin with cupcake cases.
• Gently heat the chocolate and butter together in a pan (or use a Bain Marie if you prefer).
• When the ingredients have almost melted, remove from the heat, stir, and add the milk or coffee. Leave until mixture cools a little.
• In a bowl, beat the eggs and sugar together.
• Stir in the chocolate mixture.
• Combine the flour and cocoa, then add to the other ingredients. Stir until well mixed.
• Pour into the cupcake cases (it's a fairly thin batter) until they are about half way full.
• Bake for 12-14 minutes. The top should be fairly spongy when pressed.
• Remove from the oven and set to one side while you make the topping.

Chocolate fudge:

• Combine all the fudge ingredients in a pan (apart from the butter).
• Allow to cook for around 15 minutes, just until the mixture starts to thicken.
• Remove from the heat and beat in the butter.
• Spoon on top of each cupcake. Don't overfill or you will end up with a runny mess.
• Sprinkle with whatever you fancy (I used cashews on some) and enjoy!

Notes

 

I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.

1. You can use spelt or regular flour for this recipe (just use the same amount)
2. I used chopped cashews because that's what I had on hand. You can use any nuts or toppings you like (or nothing at all).