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Chocolate-Filled Cupcakes


Chocolate melted in each of these sweets is like built-in frosting.

  • Yield: Makes 1 dozen

Source: Martha Stewart Living, September 2006


  • 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. 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. 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. Cupcakes can be stored in airtight containers at room temperature up to 3 days.

Cook's Notes

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.

Reviews Add a comment

  • baking2002
    20 JUL, 2015
    can I add cocoa powder or something else to make the cupcakes chocolate? Thanks!
  • baking1234
    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
  • truparksmom
    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.
  • kristinwo9
    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.
  • maureen9788
    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.
  • zooooplace
    20 FEB, 2010
    I have made these more than once - they are a favorite!!!
  • onetrules
    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?
  • Diana6
    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.
  • iflo1022
    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.
  • praturk
    13 JAN, 2009
    it looks fabulous!