Description

These Easy Homemade Chocolate Fudge Poptarts are indulgently sweet, flaky, and packed with rich chocolate fudge filling. Perfect for satisfying your inner child, each bite melts in your mouth with fudgy goodness topped with a smooth cocoa frosting and a sprinkle of coarse sugar or salt. These poptarts are made from scratch with a cocoa-infused dough, creamy chocolate fudge filling, and a luscious chocolate frosting, perfect for a decadent treat or special breakfast.

Ingredients

Chocolate Fudge Filling

¼ cup unsweetened cocoa powder
⅔ cup whole milk or heavy cream
1 ½ cups semi-sweet chocolate chips
2 tablespoons salted butter, cubed
2 teaspoons vanilla extract

Dough

2 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon granulated sugar
2 sticks (1 cup) cold salted butter, cut into ½ inch pieces
1 egg, beaten, for brushing
Cold water, about ½ cup plus 1-2 tablespoons as needed

Frosting

2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
2 oz dark or milk chocolate, melted
Coarse salt or sugar, for sprinkling
3 tablespoons water (plus 1-2 tablespoons additional as needed)

Cook Mode Prevent your screen from going dark

Instructions

Make the chocolate fudge filling: In a small saucepan over medium heat, stir together cocoa powder, milk, and ¾ cup chocolate chips. Cook for 5-8 minutes, stirring constantly, until chocolate is melted and sauce thickens slightly. Remove from heat, stir in remaining ¾ cup chocolate chips, cubed butter, and vanilla extract until smooth. Transfer filling to fridge to cool and thicken for at least 30 minutes.
Prepare the dough: In a food processor, pulse together flour, cocoa powder, sugar, and the cold salted butter until mixture forms pea-sized clumps. Gradually add cold water 1 tablespoon at a time until dough forms a cohesive ball, adding 1-2 extra tablespoons water if dough is too dry. Turn dough onto floured surface and roll out to 1/8-inch thickness.
Shape and fill the poptarts: Cut dough into 4 by 3-inch rectangles. Place a tablespoon of chilled chocolate fudge filling on half of the rectangles, leaving a ¼-inch border. Brush edges with beaten egg, then lay remaining dough rectangles on top and seal edges by crimping with a fork. Repeat until all dough is used. You will have leftover fudge filling.
Chill the poptarts: Place assembled poptarts on parchment-lined baking sheets. Cover and chill in refrigerator for 1 hour or freeze for 20 minutes to firm up before baking.
Bake the poptarts: Preheat oven to 400°F (200°C). Bake poptarts for 15-20 minutes. Some filling leakage is normal. Allow to cool completely before frosting.
Make the frosting: In a medium bowl, whisk together powdered sugar, unsweetened cocoa powder, vanilla extract, and 3 tablespoons water until smooth. Stir in melted chocolate. If frosting is too thick, thin with 1-2 tablespoons more water.
Frost and finish: Spoon a thin layer of frosting over cooled poptarts. Let frosting harden for 10 minutes. Sprinkle with coarse sugar or salt. Place poptarts on a baking sheet and allow frosting to set uncovered for about 2 hours. Store in airtight container for up to 3 days.

Notes

Use cold butter and cold water for the dough to achieve a flaky texture.
Chilling the poptarts before baking helps maintain their shape and prevents excessive spreading.
Leftover chocolate fudge filling can be enjoyed as a dip or spread for toast.
If frosting is too thin, refrigerate briefly to thicken before applying.
Store poptarts in an airtight container at room temperature for up to 3 days for best freshness.
For a dairy-free option, substitute butter with vegan butter and use dairy-free chocolate chips and milk alternatives.