Chocolate Chunk Cupcakes

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.

Chocolate Chunk Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 24 cupcakes

Chocolate Chunk Cupcakes


  • 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


Preheat oven to 375°. Line 24 standard muffin cups with paper liners.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium-high speed, beat butter, sugar, and brown sugar until pale and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Reduce mixer speed to low. Add flour in two batches, alternating with milk. Stir in chocolate chunks.

Spoon 1/4 cup batter into each muffin cup. Bake 20 minutes, or until cupcakes are pale golden and a toothpick inserted in the center comes out clean. Transfer cupcakes to wire racks to cool.


Recipe adapted from Martha Stewart.

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  1. Lor!ry February 8, 2012 Reply

    Looks very yummy!! I love anything with chocolate chunks =) I was wondering how did you store your cupcakes? I want to make them the night before but dont want them to end up too soft on the tops if jammed into an airtight container. Any suggestions would be great!

    • jennifer February 8, 2012 Reply

      I put them in a single layer in a big, airtight container. That preserved the tops well for me.

  2. anna February 9, 2012 Reply

    they are gorgeous :)

  3. Jany@SuperCuteCookies February 9, 2012 Reply

    They look so yummy!

  4. Sheryl February 9, 2012 Reply

    That looks absolutely delicious! I haven’t eaten dinner and I’m drooling over this.

  5. Simple = delicious. Yum!

  6. mireia February 9, 2012 Reply

    Lovely :) I’ll have to try them soon!!

  7. Candy @ Candy Girl February 10, 2012 Reply

    These look great! I’m not much on decorating either and love the simplicty of these cupcakes.

  8. Deena@StayatHomeFOODIE February 11, 2012 Reply

    I LOVE rustic cupcakes.
    I call them muffins and then justify them as a breakfast food.

  9. NRS February 22, 2012 Reply

    Hi! What brand of chocolate do you like for these? Thanks!

    • jennifer February 22, 2012 Reply

      NRS, I used Guittard chocolate.

  10. Mrs Cupcake May 3, 2012 Reply

    If only there is enough cupcakes for all the commenters

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