Chocolate Chunk Cupcakes

You'll never miss the frosting on these Chocolate Chunk Cupcakes! - Bake or Break

While these cupcakes might not offer anything revolutionary in the baking realm, they do a very good job of being that magical combination of simple and delicious.

These are also my favorite kind of cupcakes to bake. I don’t really get into full-out decorating. Honestly, my frosting skills are a bit lacking as well. I do go the traditional route now and then, but these are the type of cupcakes that generally warrant a bookmark from me.

Chocolate Chunk Cupcakes are simple little cakes packed with lots of chocolate! - Bake or Break

The best thing about these, other than their simplicity, is that they are so chocolate-y. To me, they have a far better chocolate flavor than a chocolate cupcake. As with any recipe that heavily features chocolate, I highly recommend that you use the very best chocolate you can. It will definitely make a difference.

Find more cupcake recipes in the Recipe Index!

Chocolate Chunk Cupcakes

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Chocolate Chunk Cupcakes are simple little cakes packed with lots of chocolate!

Ingredients:

  • 1 & 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 8 ounces semisweet chocolate, cut into 1/2-inch chunks

Directions:

  1. Preheat oven to 375°F. Line 24 standard muffin cups with paper liners.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium-high speed, beat the butter, sugar, and brown sugar until pale and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Add the flour in two batches, alternating with the milk. Stir in the chocolate chunks.
  5. Spoon 1/4 cup batter into each muffin cup. Bake 20 minutes, or until the cupcakes are pale golden and a toothpick inserted in the center comes out clean. Transfer the cupcakes to wire racks to cool.

Recipe slightly adapted from Martha Stewart.