Chocolate Chunk Cookie Cupcakes

Preheat oven to 375°F. Line two standard 12-cup muffin tins with paper liners or spray with nonstick spray.

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 (or just use a regular hand mixer), 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 toothpick inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely.

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