Introduction

These Bake Sale Fudge Cupcakes are rich, chocolatey, and perfectly moist, making them a crowd-pleaser for any occasion. With a soft crumb and bursts of chocolate chips, they’re easy to make and beloved by kids and adults alike.

The image shows several chocolate cupcakes with two layers each: a dark brown, moist chocolate base in white paper liners, and a thick swirl of smooth, light brown chocolate frosting on top. The frosting is piped in soft, curved waves creating a fluffy texture. Some of the cupcakes have colorful round and long sprinkles in red, yellow, blue, green, and pink scattered on the frosting and around them. The cupcakes are placed on a white marbled surface with soft lighting that highlights the rich chocolate color and the vibrant sprinkles. photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups.
Step 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.
Step 3: In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, oil, and vinegar. Stir this mixture into the dry ingredients, mixing until everything is well combined.
Step 4: Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full.
Step 5: Bake the cupcakes for 20 to 22 minutes, or until a cake tester or toothpick inserted in the center of one of the middle cupcakes comes out clean.
Step 6: Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan, and transfer to a rack to cool. Store cooled cupcakes airtight.

Tips & Variations

For a more intense chocolate flavor, use dark brown sugar instead of light brown sugar.
Try adding a sprinkle of sea salt on top before baking to enhance the chocolate notes.
If you don’t have Cake Enhancer, you can omit it; the cupcakes will still be moist but may not stay fresh as long.
Substitute vegetable oil with melted coconut oil for a slight coconut aroma.
To make these cupcakes extra special, frost with your favorite chocolate or cream cheese frosting.

Storage

Store the baked and cooled cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week or freeze for up to 3 months. When reheating, warm gently in the microwave for about 10-15 seconds to keep them soft and fresh.

How to Serve

A close-up view of a chocolate cupcake with a bite taken out of it, showing a moist and dark chocolate cake base. On top, there is a thick swirl of smooth chocolate frosting decorated with colorful sprinkles. The cupcake liner is white and partially peeled down to reveal the texture of the cake. Behind, there are other cupcakes with similar chocolate frosting in white liners placed on a white marbled surface scattered with some sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can use regular cocoa powder, but it may affect the flavor and color slightly. Dutch-process cocoa offers a smoother, less acidic taste, which complements the cupcakes well.

Is the vinegar necessary in the recipe?

Yes, the vinegar reacts with the baking soda to help the cupcakes rise and stay tender. It also enhances the overall texture without leaving any vinegar taste behind.

Bake Sale Fudge Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 355 reviews

Delightfully rich and moist Bake Sale Fudge Cupcakes featuring deep cocoa flavor, chocolate chips, and a tender crumb enhanced by pudding mix for extended freshness. Perfectly baked in muffin pans, these cupcakes are an irresistible treat for any occasion.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20-22 minutes
Total Time: 35-37 minutes
Yield: 24 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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)
1 teaspoon baking soda
1 teaspoon table salt
2 tablespoons (14g) King Arthur Bread and Cake Enhancer (optional)
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 your oven to 350°F (177°C). Line two standard 12-cup muffin pans with paper or silicone muffin cups, then grease the cups to ensure easy cupcake removal.
Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the Dutch-process cocoa, all-purpose flour, brown sugar, baking powder, espresso powder if using, baking soda, salt, bread and cake enhancer if using, and chocolate chips. Set aside this dry mixture.
Combine Wet Ingredients: In a separate large measuring cup or medium bowl, whisk together the eggs, milk, pure vanilla extract, vegetable oil, and vinegar until well blended.
Form the Batter: Pour the wet ingredients into the dry ingredients. Stir gently but thoroughly until the batter is smooth and all components are well combined, taking care not to overmix.
Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
Bake the Cupcakes: Place the muffin pans in the preheated oven and bake for 20 to 22 minutes. To check doneness, insert a toothpick or cake tester into the center of a middle cupcake—if it comes out clean or with a few moist crumbs, the cupcakes are done.
Cool and Store: Remove the pans from the oven. Once cool enough to handle, gently remove the cupcakes from the pans and transfer them to a wire rack to cool completely. Store cooled cupcakes in an airtight container to maintain freshness.

Notes

For best texture and moisture, use room temperature eggs and milk.
The optional espresso powder enhances the chocolate flavor but can be omitted if desired.
The bread and cake enhancer helps improve texture and shelf life but is optional.
Use paper or silicone liners for easy removal and cleanup.
Store cupcakes airtight at room temperature for up to 3 days or freeze for longer storage.
Feel free to top cupcakes with your favorite frosting or enjoy them plain as fudgy, chocolate treats.

Keywords: chocolate cupcakes, fudge cupcakes, bake sale cupcakes, moist chocolate cupcakes, easy chocolate dessert