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Chocolate-Filled Cupcakes

To mix this batter by hand, put ingredients into a large bowl. Using a wooden spoon, stir them together until just combined, scraping down the sides of the bowl as needed.

  • yield: Makes 1 dozen




  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 6 large egg whites
  • 3/4 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon coarse salt
  • 4 ounces bittersweet chocolate, cut into 12 2-inch chunks
  • 1 tablespoon confectioners' sugar, for dusting


  1. Step 1

    Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.

  2. Step 2

    Divide batter among muffin cups, filling each cup about 3/4 full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving.

Martha Stewart Living, September 2006



Reviews (13)

  • 22 Jul, 2012

    omg these are super yummy!! my whole family luved them and i make them sooo often. I didn't have vanilla beans so i just used extra vanilla extract. I also used cadbury milk chocolate, and made mini cupcakes! :D

  • 7 Dec, 2010

    The recipe actually makes 18 cupcakes that are 3/4's full. Add room temperature milk or the butter will harden into chunks. Fill the muffin pan half way w/batter, then add the chocolate, then fill the rest of way. These are great cupcakes for people that do not like super sweet desserts. I substituted semi-sweet chocolate for bitter sweet and it did not melt. It just sunk to the bottom of the cupcake and remained hard.

  • 15 Jun, 2010

    Hmm... What to say about these cupcakes. While they were delicious, they also weren't the type of cupcakes that knocked my socks off. To me this cupcake is a version of pound cake with melted chocolate on it. I used chocolate chips in the recipe instead of chunks and if you plan on using the chips I would add a decent amount more. I also didn't have vanilla beans so I added an extra ounce of vanilla extract. Easy to make. I am sure kids would love them, but they are not for me.

  • 18 Apr, 2010

    Easy to make. I used a home-made nutella that I happen to have a lot of instead of chocolate ,and they were good.

  • 20 Feb, 2010

    I have made these more than once - they are a favorite!!!

  • 27 Mar, 2009

    Is it okay to make these without the vanilla beans? Maybe add a little extra vanilla extract? I live in a place where the beans aren't readily available, plus they're SO expensive. Any tips on growing them?

  • 17 Mar, 2009

    I made these last week. It's look nice but after i cut it into half, i realised the chocolate wasn't melted. I've no idea at all.

  • 14 Jan, 2009

    You can fill these w/ hershey's kisses as well. I made these for valentines day and they were a hit in her class.

  • 13 Jan, 2009

    it looks fabulous!

  • 9 Dec, 2008

    the kids loved it!!

  • 3 Nov, 2008

    yummy wonderful
    thanks martha you are the best

  • 26 Sep, 2008

    its so good... i like cup cake..

  • 26 Sep, 2008

    its so good... i like cup cake..