Kladdkaka Cupcakes with a Chocolate Fudge Topping

These kladdkaka cupcakes first appeared on my former blog, The Culinary Jumble, in February 2018. The recipe has been amended to include spelt flour and the images have been edited. 

Swedish Kladdkaka:

Kladdkaka, or “sticky cake”, is one of Sweden’s finest desserts. I think it’s fair to say that I am no stranger to them. So, naturally, they’ve featured on my blog a fair bit. They range from a little sticky to outright sublimity.

The difference in texture is no more complicated than the amount of time they’re baked for. If you want a cake that is a touch sticky, like my dark chocolate kladdkaka or fudge-topped kladdkaka. However, if you are after a full on kladdkaka experience, go for my lemon and blueberry or Nutella versions. 

Although, making them into cupcakes is a first. And what a wonderful experiment it turned out to be.

The stickiness comes from deliberately undercooking the cake so that the edges are baked but the middle is soft. The cake rises but collapses in on itself when removed from the oven. I am pretty sure most of you have had that unintentionally happen when taking a cake out of the oven too early, but this time, it’s meant to happen. I tell you something, it takes a lot of the worry out of baking when you know it is supposed to sink.

Where does kladdkaka originate from?

When less sticky (baked for longer) Kladdkakor (plural form) are very similar to brownies. Very. There are several theories in circulation about how Sweden came upon one of their favourite desserts. One states a Swedish lady used an American recipe for brownies but had no baking powder, so baked it without. This sounds reasonable given the likeness to brownies.

Another theory claims kladdkakor originate from a French chocolate cake. Who knows? Who cares? It’s sublime, wherever it came from. Unlike brownies, kladdkakor can range from totally molten in the middle to fairly firm, depending on personal preference and how long they are baked for. We like ours gooey. The gooier the better.

However, there’s quite an art to getting it 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. When you think it is not ready. 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.

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 the to be sturdy enough to hold the topping and not implode.

To decorate, I decided to sprinkle some with chopped cashews which were bought for Christmas baking. They shouted “use me” every time I opened my cupboard and thought these kladdkaka cupcakes were the perfect showcase.

Print Pin

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
• 40g (⅓ cup) flour (see note 1)
• 1 tablespoon cocoa

Fudgy topping:

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

Topping:

• Chopped nuts (see note 2)

Instructions

• Pre-heat the oven to 170ºC (350ºF). Line a muffin tin with cupcake cases.

Cakes:

• 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 topping 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

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).

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.