Fudge Cupcakes (King Arthur Flour)

By Texaschef11

Ingredients

• 1 cup Dutch-process cocoa
• 2 1/3 cups King Arthur Unbleached All-Purpose Flour
• 1 2/3 cups brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon espresso powder, optional but tasty
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 tablespoons 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 tablespoon vanilla extract
• 1 tablespoon vinegar, cider or white
• 1/2 cup melted butter

Preparation

Step 1

1) Preheat the oven to 350°F. 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, mixing until just barely combined; some dry streaks are OK.

4) Stir in the vinegar and melted butter.

5) Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full.

6) Bake the cupcakes for 23 to 25 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.

Yield: 24 cupcakes.