Chocolate-Filled Cupcakes

82 Ratings
  • 5 18
  • 4 28
  • 3 22
  • 2 12
  • 1 2

Chocolate melted in each of these sweetsis like built-in frosting.

Martha Stewart Living, September 2006

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Recipe Summary

Yield:
Makes 1 dozen
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (14)

82 Ratings
  • 5 18
  • 4 28
  • 3 22
  • 2 12
  • 1 2
Martha Stewart Member
07/20/2015
can I add cocoa powder or something else to make the cupcakes chocolate? Thanks!
Martha Stewart Member
07/22/2012
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
Martha Stewart Member
12/07/2010
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.
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Martha Stewart Member
06/15/2010
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.
Martha Stewart Member
04/18/2010
Easy to make. I used a home-made nutella that I happen to have a lot of instead of chocolate ,and they were good.
Martha Stewart Member
02/20/2010
I have made these more than once - they are a favorite!!!
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Martha Stewart Member
03/27/2009
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?
Martha Stewart Member
03/17/2009
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.
Martha Stewart Member
01/14/2009
You can fill these w/ hershey's kisses as well. I made these for valentines day and they were a hit in her class.
Martha Stewart Member
01/13/2009
it looks fabulous!
Martha Stewart Member
12/09/2008
the kids loved it!!
Martha Stewart Member
11/03/2008
yummy wonderful thanks martha you are the best
Martha Stewart Member
09/26/2008
its so good... i like cup cake..
Martha Stewart Member
09/26/2008
its so good... i like cup cake..
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