Bake Sale Fudge Cupcakes

By SewingDragonfly

From King Arthur Flour. While cupcakes are tasty just as they are, feel free to top with Chocolate Frosting, White Buttercream Frosting, Chocolate Ganache or your favorite glaze.

Ingredients

• 1 cup Dutch-process cocoa
• 2 1/3 cups unbleached all-purpose flour
• 1 2/3 cups brown sugar
• 1 1/2 tsp. baking powder
• 1 tsp. espresso powder, optional but tasty
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 T King Arthur Cake Enhancer, optional but good for texture and freshness
• 1 1/2 cups chocolate chips
• 3 large eggs
• 1 1/2 cups milk
• 1 T vanilla extract
• 1 T vinegar, cider or white
• 1/2 cup melted butter

Details

Servings 24

Preparation

Step 1

Preheat oven to 400 degrees. Line two standard 12 cup muffin pans with paper or silicone muffin cups, and grease the cups.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, Cake Enhancer, and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, and vanilla. Stir this mixture into the dry ingredients.

Stir in the vinegar, then the melted butter.

Spoon the batter into the prepared muffin pans, filling the cups about ¾ full.

Bake the cupcakes for 18-20 minutes, or until a cake tester or toothpick inserted in the center of a cupcake comes out clean.

Remove the cupcakes from the oven, and tilt them in the cups so their bottoms don’t steam. As soon as you can handle them, remove them from the pan, and transfer to a rack to cool. Store cooled cupcakes airtight.