Bake Sale Fudge Cupcakes

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Recipe photo
Hands-on time:
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Yield: 24 cupcakes

Recipe photo

Deep-dark 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.

Bake Sale Fudge Cupcakes

star rating (26) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 24 cupcakes
Published: 09/07/2010


Tips from our bakers


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Note: As a result of some of the reader reviews below, this recipe has been amended as of 12/2/12. The baking soda has been reduced to 1 teaspoon; the melted butter has been replaced by vegetable oil, and the baking time has been reduced by several minutes. The result will be cupcakes that are moister, and that rise more evenly. Thanks for your input, readers, as always!

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, vanilla, oil, and vinegar. Stir this mixture into the dry ingredients, mixing until everything is well combined.

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

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.

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.

Yield: 24 cupcakes.


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  • star rating 03/15/2015
  • maxdaddio from KAF Community
  • Outstanding. I made a half-batch (12 cupcakes) and had the perfect amount. The cake was moist and light, and very tasty. I used KAF bread flour, and only 1 egg , adding about 2 tbs of milk to adjust for the lost moisture from using only one egg. Worked beautifully.
  • star rating 10/21/2014
  • Mez from Singapore
  • Easy & fast to prepare recipe. Tastes good & moist inside. I reduced sugar to 200g, baked for 20 minutes, turned out perfect.
  • star rating 06/15/2014
  • Misty from Baltimore
  • I followed the recipe as written and it came out great! My kids were hovering over the cupcakes as soon as they came out of the oven and inhaled them when they cooled off a bit. Both the texture and the flavor were excellent. The cupcake is moist and has a fudgy favor. I topped my cupcakes off with either cherry or salted caramel frosting, yum! This is going to be my new go to chocolate cupcake recipe.
  • star rating 05/05/2014
  • Babs from Virginia
  • This is a great recipe, but the baking time should be reduced to 18 minutes as other reviewers have commented. Also I used a #30 size scoop, and got 30 cupcakes. They were the perfect size. Here's one tip: sift your cocoa before adding it to the flour. I weighed everything in grams, and the batter was quite liquidy at first, but firmed up gradually. I would definitely make these again.
  • star rating 10/30/2013
  • Melissa from Boston
  • Great recipe--super easy and so delicious plain or frosted. I baked them for 18 minutes and they are nice and tender. A rock solid chocolate cake recipe, even without the cake enhancer. I got 25 cupcakes using an ice cream scoop.
  • star rating 03/11/2013
  • MF from Chicago, IL
  • I suspect the revisions to the recipe have done the trick as I had none of the issues commented on below. I took these to a 40th birthday party and collected rave reviews! And this morning I have gotten an email asking for the recipe. I also love this recipe as I love dutch-processed cocoa and this is one keeper! I paired it with an espresso buttercream from joy the baker- the dense not too sweet cake pairs will with the sweeter frosting.
  • star rating 01/24/2013
  • Cafe Chibita from Sacramento, CA
  • Flavor-wise they were good... but my-oh-my were these super dry!!!...>.< i think 23 minutes is WAY too long for them... IF i decide to make this again...i would bake for 18...i think....
  • star rating 01/15/2013
  • Kathy from Groton ma
  • I usually have good luck with KAF recipies but this one was a disapointment. The cupcakes came out tough and dry. I did leave out the chocolate chips but didnt think that would make a difference.
    When making this recipe, did you use "Dutch Processed Cocoa"? The Dutch process: Lowers acidity Increases solubility Enhances color Smoothens flavor Also, did you measure your flour by fluffing, spooning, and leveling in your measuring cup? This technique ensures no over amounts of flour in your recipe, causing the finish product to be dry and dense. Besty@KAF
  • star rating 10/23/2012
  • LLs_kitchen from KAF Community
  • The cupcake is kind of a cross btwn a brownie and a cupcake flavor-wise. They are a touch on the dry side. As a couple others commented, I took them out at 20 minutes (had filled the cups a little more full and only made 22) and they were done. Could have maybe come out at 18 mins and my oven runs pretty true temps. I did not love these and was hoping I would. They were definitely easy to whip up but I'll try a different KAF chocolate cupcake next time for a lighter cake. I guess I'm spoiled by the KAF tender white cake & how amazing that recipe is.
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