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Chocolate Chunk Cupcakes

If you’re craving a homemade treat that’s big on flavor but low on effort, these chocolate chunk cupcakes are a perfect choice. Quick to whip up and ideal for any gathering, these cupcakes are packed with gooey chocolate chunks that make each bite a delightful experience.

chocolate chunk cupcakes piled on a cake stand

Whenever I get into baking mode, I always lean towards simplicity over complexity. I’ve learned through years of baking that desserts don’t need to be extravagant to be truly exceptional. This philosophy has become my baking mantra. If you share this sentiment, then you’re definitely going to fall for these chocolate chunk cupcakes!

Why You’ll Love This Chocolate Chunk Cupcake Recipe

  • Effortlessly delicious: These cupcakes combine simplicity with deliciousness—a magical pairing that always stands out.
  • Baker-friendly: Perfect for those who prefer baking over decorating. No intricate frosting skills required, making these ideal for any level of baking expertise.
  • Chocoholic’s dream: Packed with rich chocolate chunks, these cupcakes offer a fantastic chocolate flavor on par with a chocolate cupcake.
  • No-Fuss Preparation: Easy to mix, bake, and enjoy without the need for fancy techniques or decorations. You likely have everything you need to bake these!
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overhead view of ingredients for chocolate chunk cupcakes

What You’ll Need

See the recipe card below for the full recipe, including ingredient quantities and detailed instructions.

  • All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
  • Baking powder
  • Salt
  • Unsalted butter – Let the butter soften at room temperature before mixing. Learn more: How to Soften Butter
  • Granulated sugar
  • Brown sugar – I prefer light brown sugar in these cupcakes. If you want a bolder molasses flavor, you can use dark brown sugar.
  • Eggs – Set these out with the butter to let them come to room temperature for smoother mixing.
  • Vanilla extract
  • Milk – I recommend baking with whole milk or 2% milk.
  • Semisweet chocolate – For the best flavor, start with a good quality chocolate bar, and chop it into chunks. If you prefer, you can use chocolate chips or chunks.
overhead view of chocolate chunk cupcakes on a cake stand

How to Make Chocolate Chunk Cupcakes

  • Prepare for baking. Heat the oven to 375°F, and line 24 muffin cups with paper liners.
  • Mix the dry ingredients. Combine the flour, baking powder, and salt.
  • Mix the wet ingredients. Cream together the butter, sugar, and brown sugar. Next, mix in the eggs one at a time. Finally, mix in the vanilla.
  • Finish mixing. Alternate adding the flour mixture and the milk to the butter mixture. Stir in the chocolate.
  • Bake. Divide the batter among the muffin cups, and bake for 20 minutes or until a pick inserted into the center comes out clean.
  • Cool. After cooling in the pan for 10 minutes, transfer the cupcakes to a wire rack to cool completely.

Tips for Success

  • Use quality ingredients. Because this chocolate chunk cupcakes recipe uses basic ingredients, opt for high-quality butter, vanilla, and chocolate. These can significantly improve the flavor of your cupcakes.
  • Temperature matters. Soften your butter and ensure your eggs and milk are at room temperature before you start. This helps the batter mix more evenly and creates a smoother texture.
  • Don’t over-mix. Too much mixing leads to tough, dense cupcakes. When adding the dry ingredients and milk, be sure to mix just until combined. You can leave a few small streaks of flour; they’ll finish mixing when you stir in the chocolate.
overhead view of chocolate chunk cupcakes on a wire cooling rack


  • Chocolate variety. Instead of using only semisweet chocolate, use a mixture of chocolates – dark, milk, and white – for a chocolate lover’s treat.
  • Go nuts. Substitute your favorite chopped nuts in place of some of the chocolate. Pecans, almonds, walnuts, and hazelnuts are all great choices.
  • Add some spice. Add a heavy pinch of cinnamon to the dry ingredients for a warm, spiced note that complements the chocolate.
  • Make it mocha. Mix 1/2 to 1 teaspoon of espresso powder into the dry ingredients to enhance the chocolate flavor and add a mocha twist.
a chocolate chunk cupcakes on its side leaned against a stack of three more cupcakes

Serving Suggestions

These chocolate chunk cupcakes are so good that they don’t really need anything added to them, but there are plenty of options for ways to dress them up if you want. Here are some ideas to get you started:

  • Confectioners’ sugar – Just a simple dusting adds a hint of extra sweetness and a bit of visual interest.
  • Whipped cream – Smooth, lightly sweet whipped cream pairs very well with these chocolate chip cupcakes.
  • Ice cream – Serve with a scoop of ice cream. Vanilla, chocolate, and stracciatella are some of my favorites.
  • Frosting – If you just can’t resist the lure of frosting, then go right ahead and add some! Go with a classic frosting like chocolate or vanilla. Or try marshmallow, dulce de leche, or cream cheese.
an unwrapped chocolate chunk cupcake surrounded by more cupcakes

How to Store

Place the cooled cupcakes in an airtight container and store at room temperature up to 3 days. If you’ve added frosting, store according to that recipe’s directions.

Can These Cupcakes Be Frozen?

Yes, these cupcakes freeze quite well! Wrap each cupcake well in plastic wrap and then place them in an airtight, freezer-safe container or zip-top bag. Properly stored, they should keep in the refrigerator up to 3 months. Thaw for an hour or so at room temperature before serving. If you’ve added frosting, check that recipe’s freezing tips.

overhead view of several chocolate chunk cupcakes with a bite missing from the one in the center

Chocolate Chunk Cupcakes

Yield 24 cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Chocolate Chunk Cupcakes are just the thing when you want a homemade dessert without a lot of fuss. These are great for sharing with a crowd!

a stack of three chocolate chunk cupcakes with a bite missing from the top cupcake to show the chocolate filling and soft texture


  • 1 & 1/2 cups (180g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (79ml) milk
  • 8 ounces (227g) semisweet chocolate, cut into 1/2-inch chunks


  1. Preheat oven to 375°F. Line 24 standard muffin cups with paper liners.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium-high speed, beat the butter, sugar, and brown sugar until pale and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Add the flour in two batches, alternating with the milk. Stir in the chocolate chunks.
  5. Divide the batter evenly among the muffin cups, using about 1/4 cup batter in each cup. Bake for 20 minutes, or until the cupcakes are pale golden and a pick inserted into the center comes out clean.
  6. Cool the cupcakes in the pans for 10 minutes. Then, transfer the cupcakes to wire racks to finish cooling.


Recipe slightly adapted from Martha Stewart.

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    14 Comments on “Chocolate Chunk Cupcakes”

  1. 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!

  2. they are gorgeous 🙂

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

  4. Lovely 🙂 I’ll have to try them soon!!

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

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

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

  8. If only there is enough cupcakes for all the commenters

  9. Hi dear I just want to know about the ingredient of choc chunk of cake , actually there’s ( emulsifiers mono and diglycerides) is that any thing from animal or any alcohol because we are vegetarian so please let me know about this ingredients.
    Many thanks 

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