Bake Sale Fudge Cupcakes
Bake Sale Fudge Cupcakes
(11)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 24 cupcakes |
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
Directions
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.
Reviews
12/21/2011- I brought these to school today for a bake sale and they were gone in ten minutes! I piped chocolate cream cheese frosting atop them and then sprinkled jimmies over them. I didn't get to try one but the batter was delicious. I used three-quarters cup of double dutch cocoa and one-fourth cup of black cocoa to deepen the chocolate flavor. I also omitted the vanilla and substituted an equal amount of Princess Cake & Cookie Emulsion. I got some compliments and thumbs up from the students so I guess that I'll be making these again
- 10/20/2011
- Delicious! If you like chocolate, you will love these cupcakes. I recently made these, filled them with "Fudge Frosting" topped them with "Super-Simple Chocolate Frosting", then orange, red and yellowed colored sugar (for Fall colors). Lots of chocolate, but super yummy.
- 09/30/2011
- These cupcakes are wonderful! Moist and delicious without being overly sweet. I used 1% milk and baked them at 400 degrees for 18 minutes. Perfection! They freeze nicely, too. Thank you for another delicious recipe.
02/14/2011- I've made this recipe 3 times according to the directions and have been extremely dissatisfied with the end result each time. I think the chocolate flavor of the cupcake is excellent, but the baking instructions need help. My oven is not the problem and I weigh all of my ingredients. Original recipe I printed two weeks ago suggested a bake time of 18-20 minutes at 400. Needless to say, my first batch baked for 18 and was super dry (like rocks); I lowered the baking temp to 375 for my second batch (based on another review) and baked for 18 - recipe still turned out dry and the tops cracked. So, I checked out the recipe again last week and the baking instructions have changed to 23-25 minutes at 350. I'm finally on the right track, however, I baked the cupcakes for only 17 minutes and they're still a little on the dry side. Since I'd like feedback before I try these yet again, should the bake time be 13-15 minutes at 350? Also, I'm using 1% milk - would using one with a higher fat content help? Has this recipe been tested with oil instead of butter?
I apologize for the difficulty. Yes the recipe instructions were retested and revised. They are correct as presented. We use 1% in the test kitchen. We have not tested this recipe with oil, a 1:1 substitution for the melted butter should work just fine. Frank @ KAF.
- 02/02/2011
- These are quick and wonderful a big hit with our Mahjong group. Many said, "The are the best cupcakes I've ever had!". ! I used your white chocolate chips and espresso chocolate chips and white chocolate cream cheese frosting. Thank you.
- 01/31/2011
- I made these cupcakes and the chocolate frosting, and they were just OK. They took a long time to make and used way too many of dishes, utensils, bowls and pans. I was left with a big pile of dirty dishes and some cupcakes that I didn't think were even worth driving over to my sister's house (the intended recipient). I filed this recipe under 'not worth the effort'.
- 01/29/2011
- I have baked these cupcakes twice. Delicious!!! The tops of the cupcakes were not round and smooth as pictured, but had peaks and slight cracks. I set the oven temp to 375. I was careful not to overmix. Any ideas ...
Sounds like the oven is running a bit too hot. Reduce to 350°F, that should do the trick. MJR @ KAF
- 01/26/2011
- I bake all the time but at the beginning of each month I spend an entire weekend baking for a small Food Bank at a local church. They help feed 120 families each month. I am sure these families are interested in the important items so I bake desserts and package them so that they can go home and maybe relax and enjoy a sweet treat. I get awesome feed back so I guess they like what I bake. These went over well and they would like more which I will gladly provide. I have always wanted to have a bakery but at this stage of my life, I feel I was meant to bake for these people.
Andrea - you are doing a wonderful thing for those people. I am glad you can use King Arthur Flour as a resource for your recipes. Elisabeth
- 01/25/2011
- My husband needed to bring pastries to work for a fund-raiser--he's a bicycle commuter, so they needed to be both delicious and transportable on his bike's panniers. He made a batch, then the next day I made a batch. Our brown sugar is lumpy, so I tried using a food processor and discovered that it wouldn't hold the whole recipe. A fair amount ended up on the counter, BUT THEY STILL TURNED OUT!! This is one recipe that deserves to be a KAF guaranteed recipe.
- 01/24/2011
- Very chocolaty and easy to make. Hit the spot for my chocolate craving. They don't need the frosting for my taste. The only problem, you can't eat just one.
