Chocolate Chunk Cookie Cupcakes

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   Line 2 standard 12-cup muffin tins with paper liners; set aside.
3. 3
   Whisk together flour, baking powder, and salt in a medium bowl; set aside.
4. 4
   Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy.
5. 5
   Mix in eggs, 1 at a time, and vanilla.
6. 6
   Reduce speed to low.
7. 7
   Add flour mixture in 2 batches, alternating with the milk.
8. 8
   Stir in chocolate chunks with a rubber spatula.
9. 9
   Spoon 1/4 cup batter into each muffin cup.
10. 10
    Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes.
11. 11
    Transfer cupcakes to wire racks; let cool completely.
12. 12
    Cupcakes can be stored in airtight containers at room temperature up to 3 days.