Chocolate Chunk Cookie Cupcakes

Instructions

1. Preheat oven to 375°F. Line two standard 12-cup muffin tins with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. Put the butter and sugars into the bowl of an electric mixer fitted with the paddle attachment (or just use a regular hand mixer), and mix on medium-high speed until pale and fluffy. Mix in the eggs, 1 at a time; add vanilla. Reduce speed to low. Add the flour mixture in 2 batches, alternating with the milk. Stir in the chocolate chunks with a rubber spatula.
4. Spoon ¼ cup batter into each paper liner. Bake until pale golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the cupcakes to wire racks; let cool completely.
5. Cupcakes can be stored in airtight containers at room temperature up to 3 days. They'll also store well in the freezer, just seal them in a container and de-frost as you're ready to eat them.