Chocolate-Filled Cupcakes Recipe (With Recipe Steps)

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

12

Yield:

1 dozen

Our chocolate-filled cupcakes have a sweet, fun surprise. Before baking them, you’ll tuck a square of bittersweet chocolate into the batter for each cupcake. It melts in the heat of the oven to become a delicious filling. For the best flavor, we use a mixture of vanilla extract and whole vanilla beans in the cake batter while egg whites and baking powder make them extra light and fluffy. A dusting of confectioners’ sugar on top is all that is needed to finish these cute treats for serving.

Separating Egg Whites From Yolks

To separate the egg whites from the yolks, you can use an egg separator, your hands, or the halves of the egg shells. When cracking the eggs, do so against the side of a bowl, which will give you a clean, hinge-like opening that will make it easier to separate the two parts.

For best results, we recommend separating each egg white into a small bowl before combining it with the others. That way, if a yolk breaks in the process, you won't have to start over with a fresh batch of eggs.

Equipment for Making Chocolate-Filled Cupcakes

You'll only need a couple of pieces of kitchen equipment to make these easy cupcakes:

12-cup muffin tin: Use a standard-size muffin tin with 12 cups for this recipe. You'll want to line each cup with a muffin tin liner to make removing the cakes—and eating them—as easy as possible. We don't recommend using a mini muffin tin for this recipe as it can throw off the cupcake-to-filling ratio.

Electric mixer: An electric mixer fit with the paddle attachment makes quick work of blending the sugar and butter until fluffy, as well as working in the remaining ingredients. You can use a stand-mixer or hand-held mixer for this recipe with equally good results.

Making These Cupcakes by Hand

No electric mixer? No problem. You can certainly make this recipe without one. Use a wooden spoon to mix the butter and sugar until very well combined before adding the other ingredients. (Be sure that the butter is very soft before starting.) The butter-sugar mixture won't be quite as light and fluffy as if you were using a mixer but you'll still get the job done.

Vanilla Flavor: If you can't locate vanilla beans, add an extra two teaspoons of vanilla extract to the batter instead.

Directions

Preheat oven and line muffin tin with papers:

Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners; set aside.
Cream butter and sugar

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.

Credit:
Jake Sternquist
Mix in egg whites, milk, and vanilla:

Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed.

Credit:
Jake Sternquist
Mix in dry ingredients:

Add flour, baking powder, and salt; mix until just combined.

Credit:
Jake Sternquist
Divide between muffin cups; insert chocolate:

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.

Credit:
Jake Sternquist
Bake and cool; dust with confectioners' sugar:

Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving.

Credit:
Jake Sternquist

Storing Chocolate-Filled Cupcakes

The cupcakes can be stored in airtight containers at room temperature for up to 3 days.

Uses for Leftover Egg Yolks

After making this recipe, you'll be left with six egg yolks. Rather than tossing them, try putting them to use in one of the following ways:

Prep a pudding: Homemade pudding is not only more delicious than store-bought, it's fun and satisfying to make. To get you started, we've got recipes for chocolate, vanilla, and even butterscotch puddings.

Consider a custard: Another sweet use for egg yolks? A from-scratch custard, like this decadent coconut pie, or our recipe for crème caramel.

Make mayonnaise: In addition to egg yolks, you'll only need Dijon mustard, lemon juice, and a neutral oil such as canola or sunflower to make your own mayonnaise at home.