Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all purpose flour

  2. 3/4 teaspoon baking powder

  3. 1/2 teaspoon salt

  4. 1 cup unsalted butter , softened

  5. 3/4 granulated sugar

  6. 3/4 cup packed light brown sugar

  7. 3 large egg s

  8. 1 teaspoon vanilla extract

  9. 1/3 cup whole milk

  10. 8 ounces semisweet chocolate , chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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