Bake Sale Fudge Cupcakes

By idocakes

Ingredients

• 2 chocolate cupcakes, studded with melting chocolate chips... these cakes don't even need icing. And the recipe makes 2 dozen good-sized cakes, perfect for a class party or bake sale.
• 1 1 1 cup Dutch-process cocoa
• 2 1/3 2 1/3 1/3 cups King Arthur Unbleached All-Purpose Flour
• 1 2/3 1 2/3 2/3 cups brown sugar
• 1 1/2 1 1/2 1/2 teaspoons baking powder
• 1 1 1 teaspoon espresso powder, optional but tasty
• 1 1/2 1 1/2 1/2 teaspoons baking soda
• 1 1 1 teaspoon salt
• 2 2 2 tablespoons King Arthur Cake Enhancer, optional but good for texture and freshness
• 1 1/2 1 1/2 1/2 cups chocolate chips
• 3 3 3 large eggs
• 1 1/2 1 1/2 1/2 cups milk
• 1 1 1 tablespoon vanilla extract
• 1 1 1 tablespoon vinegar, cider or white
• 1/2 1/2 1/2 cup melted butter

Details

Servings 24
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 400F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups.
2) 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.
3) In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, and vanilla. Stir this mixture into the dry ingredients.
4) Stir in the vinegar, then the melted butter.
5) Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full.
6) Bake the cupcakes for 18 to 20 minutes, or until a cake tester or toothpick inserted in the center of a cupcake comes out clean.
7) 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.