Chocolate Chunk Cupcakes

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

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.