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Bake Sale Fudge Cupcakes Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  6. 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.
  7. 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

Find it online: https://cookedbycleo.com/bake-sale-fudge-cupcakes-recipe/