Chocolate Puto is my favorite fix for when you want something chocolatey, but regular cupcakes just feel meh. You know those days you just do not wanna crank up the oven? Maybe it is hot. Maybe you are tired. That is where these Filipino steamed chocolate cupcakes step in. No joke, they are super dense, fudgy, and honestly taste way more special than you’d guess from how easy they are. I’ve been making them for family events, rainy weekends, you name it. Everyone asks for the recipe. Spoiler: it is not complicated at all. 
Ingredients
So, let’s keep it real. The best part about chocolate puto? You do not have to hunt down weird stuff. Most things are already in your pantry. Here’s what you need:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder (I like Dutch-process, but use what you’ve got)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk (or regular milk, but evaporated gives better oomph)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
If you want it extra, toss in some chocolate chips or top with cheese (I know, sounds weird, but in the Philippines? Chef’s kiss). If you need something more classic, check out champorado Filipino chocolate rice porridge for a breakfast twist. 
Mix cocoa batter
Don’t overthink this part. Grab three bowls if you want to get technical, but I do it all in one. Throw flour, sugar, cocoa powder, baking powder, and salt in a big bowl. Mix it so there are no weird lumps. In another bowl (or right in the middle of your dry stuff, let’s be honest) whisk eggs, milk, melted butter, and vanilla. Now pour the wet stuff into the dry stuff.
Stir gently until everything’s just combined. Stop when you do not see bits of flour anymore. A few lumps? Totally fine. Seriously do not beat it like you owe it money or you will get weird, tough cupcakes. If the batter feels too thick, add a splash more milk.
And can I just say, the smell of that chocolate? Insanely good already. At this point, someone will wander into your kitchen for a “taste check.” If you catch them, I say let them have a little bit. 
“These are my new favorite chocolate cupcakes. So easy and taste like I spent hours!” – Alex C., happy eater
Steam
Here’s when the magic happens. You do not bake these, so do not even bother preheating your oven. Find a big steamer, or use a wide pot with a rack and lid—sometimes I even improvise with a trivet in a soup pot and little silicone cupcake cups.
Spoon your batter into molds or silicone cupcake liners. Fill them up about halfway since they puff up a lot. Got a steamer? Awesome. Use that. Set up the water so it simmers and steam doesn’t hit your puto directly.
Steam for 12 to 15 minutes. Check with a toothpick—if it pops out clean, you’re golden. If not, give them another few minutes. The surface should be a little bouncy when you poke it.
One tip: wipe the inside of the steamer lid sometimes, or water drips will make holes on the cupcake tops. Not tragic, just less Instagrammable. For other chocolatey Filipino treats with similar steaming, check out this champorado Filipino chocolate rice porridge recipe too.
Cool and Serve
Now, don’t just burn your mouth trying to eat them straight from the steamer. Let those beauties cool for 10 minutes or so. Once cool, they’ll pop out of the molds easier. And they set up so that fudgy center is perfect.
Honestly, I love eating these as is, but here are some wild ideas if you’re up for it:
- Dust with a little powdered sugar or cocoa.
- Top each with a cube of queso de bola right before serving (Filipino party trick!).
- Dip in coffee, hot chocolate, or even tea.
- Serve next to some vanilla ice cream for dessert night.
No joke, my cousin once ate five in one sitting. Was she sorry? Maybe, but her smile was huge anyway.
Common Questions
Can I skip cocoa for plain puto?
Sure, just leave out the cocoa and bump up the sugar a little. You’ve got the base for classic Filipino puto.
Why does my puto feel tough?
Probably overmixing. Light stirring is your friend. Batter should look just combined.
Can I use less sugar?
Go for it! Reduce by up to 1/4 cup for less sweetness. Still turns out fudgy.
Do I need to use cupcake liners?
I do because cleanup is a pain otherwise. But you can butter or oil the molds if that is what you have.
How long do they keep?
I pop leftovers in an airtight container. They stay moist for 2-3 days. But we usually finish them sooner.
Sweet Endings Are the Best
For those tired of dry cupcakes and all that oven drama, chocolate puto is a five-star restaurant move done in your sweatpants. You get rich chocolate flavor, sneaky moisture from steaming, and a treat ready for breakfast or merienda in, what, 40 minutes tops? Trust me, you won’t miss the oven at all.
If you want to see this dish in action or want something fancier, you should check out “VIDEO Chocolate Puto Flan” from The Not So Creative Cook. For the old-school Filipino cocoa treat, the champorado Filipino chocolate rice porridge is always a winner too. Happy steaming, and let me know if you find any new twists for your chocolate puto. Don’t keep those secrets to yourself! 
Chocolate Puto
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Standard flour used for baking.
- 1 cup sugar Adjust sweetness as desired.
- 1/2 cup cocoa powder Dutch-process preferred, but any cocoa powder works.
- 1 tablespoon baking powder Leavening agent for the batter.
- 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
- 2 large eggs Room temperature for best results.
- 1 cup evaporated milk Provides richness; regular milk can be substituted.
- 1/4 cup melted butter Adds moisture and flavor.
- 1 teaspoon vanilla extract Enhances the chocolate flavor.
Optional Ingredients
- to taste chocolate chips For an extra chocolatey touch.
- to taste queso de bola Top with cheese for a traditional twist.
Instructions
Mix Cocoa Batter
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix until there are no lumps.
- In another bowl, whisk together the eggs, evaporated milk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are okay.
- If the batter seems too thick, add a splash more milk to reach the desired consistency.
Steam
- Prepare the steamer or a wide pot with a rack. Spoon the batter into silicone cupcake liners or molds, filling them halfway.
- Steam for 12 to 15 minutes, checking with a toothpick to ensure they come out clean.
- Wipe the inside of the steamer lid occasionally to prevent water drips from affecting the cupcakes.
Cool and Serve
- Let the cupcakes cool in the molds for about 10 minutes before removing them.
- Serve as is or add toppings like powdered sugar, queso de bola, or serve alongside a drink.