Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Chocolate-Filled Cupcakes 3.6 (82) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Rate Print Share Yield: 1 dozen Chocolate melted in each of these sweetsis like built-in frosting. Ingredients ¾ cup (1 ½ sticks) unsalted butter, softened 1 ½ cups granulated sugar 6 large egg whites ¾ 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 ¼ teaspoon coarse salt 4 ounces bittersweet chocolate, cut into 12 2-inch chunks 1 tablespoon confectioners' sugar, for dusting 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. 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. Originally appeared: Martha Stewart Living, September 2006 Rate It Print