Description
Delight in these rich and moist Bake Sale Fudge Cupcakes, featuring the deep flavor of Dutch-process cocoa and melty chocolate chips. Perfectly tender with a hint of espresso and vanilla, these cupcakes are an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup (85g) Dutch-process cocoa
- 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
- 1 2/3 cups (354g) light brown sugar or dark brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon espresso powder (optional but tasty)
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 2 tablespoons (14g) King Arthur Bread and Cake Enhancer (optional but good for texture and freshness)
- 1 1/2 cups (255g) chocolate chips
Wet Ingredients
- 3 large eggs, at room temperature
- 1 1/2 cups (340g) milk, at room temperature
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 1 tablespoon cider vinegar or white vinegar
- 1/2 cup (99g) vegetable oil
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Line two standard 12-cup muffin pans with paper or silicone muffin liners and lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the Dutch-process cocoa, all-purpose flour, brown sugar, baking powder, espresso powder (if using), baking soda, salt, Cake Enhancer (if using), and chocolate chips until evenly combined.
- Combine Wet Ingredients: In another large measuring cup or medium mixing bowl, whisk together the eggs, milk, vanilla extract, vegetable oil, and vinegar until well blended.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined and all ingredients are incorporated, being careful not to overmix to maintain cupcake tenderness.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the Cupcakes: Place the pans in the preheated oven and bake for 20 to 22 minutes, or until a cake tester or toothpick inserted into the center of a middle cupcake comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pans briefly until safe to handle. Transfer them to a wire rack to cool completely. Store cooled cupcakes in an airtight container to maintain freshness.
Notes
- Using room temperature eggs and milk helps ensure a smooth batter and even baking.
- Espresso powder enhances the chocolate flavor but can be omitted if preferred.
- The optional Cake and Bread Enhancer improves texture and keeps cupcakes fresher longer.
- Ensure not to overmix the batter to keep the cupcakes light and tender.
- Fill muffin cups about 3/4 full to avoid overflow and to get a nice dome shape.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: fudge cupcakes, chocolate cupcakes, bake sale cupcakes, easy chocolate cupcakes, homemade cupcakes, cocoa cupcakes
