Chocolate Chunk Cookie Cupcakes

Preheat oven to 375°. Line two 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, one at a time, and vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the milk. Stir in chocolate chunks with rubber spatula.

Spoon ¼ 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. Frost cupcakes if desired. Cupcakes can be stored in airtight containers at room temperature for up to three days.