Chocolate Chunk Cookie Cupcakes

Name: Chocolate Chunk Cookie Cupcakes
Ingredients: 1.5 cups all-purpose flour; 0.75 teaspoon baking powder; 0.5 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 0.75 cup granulated sugar; 0.75 cup packed light-brown sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 0.333 cup whole milk; 8 ounces semisweet chocolate, cut into ½-inch chunks

3.0

(71)

21 Reviews

By

Martha Stewart Editors

Updated on January 16, 2019

Yield:

2 dozen

Inspired by Mom's homemade cookies (somehow even moreappealingat back-to-school time), these chocolate chip cupcakes with a cookielike top would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.

Ingredients

1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
⅓ cup whole milk
8 ounces semisweet chocolate, cut into ½-inch chunks

Directions

Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
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. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.
Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely.

Cook's Notes

Cupcakes can be stored in airtight containers at room temperature, up to 3 days.