Get the Recipe:
Chocolate Chunk Cupcakes
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!
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) firmly packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) milk
- 8 ounces (226 g) semisweet chocolate, cut into 1/2-inch chunks
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Instructions
- Preheat oven to 375°F (190°C). Line 24 standard muffin cups with paper liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Add the flour in two batches, alternating with the milk. Stir in the chocolate chunks.
- 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.
- Cool the cupcakes in the pans for 10 minutes. Then, transfer the cupcakes to wire racks to finish cooling.
Notes
- Recipe slightly adapted from Martha Stewart.
- Store in an airtight container at room temperature up to 3 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
