Chocolate Chunk Cookie Cupcakes

• 1 12 cups all-purpose flour
• 34 teaspoon baking powder
• 12 teaspoon salt
• 1 cup unsalted butter, softened
• 34 cup granulated sugar
• 34 cup light-brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 13 cup whole milk
• 8 ounces semisweet chocolate, cut into 1/2-inch chunks

1. Preheat oven to 375 degrees.
2. Line 2 standard 12-cup muffin tins with paper liners; set aside.
3. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
4. 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.
5. Mix in eggs, 1 at a time, and vanilla.
6. Reduce speed to low.
7. Add flour mixture in 2 batches, alternating with the milk.
8. Stir in chocolate chunks with a rubber spatula.
9. Spoon 1/4 cup batter into each muffin cup.
10. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes.
11. Transfer cupcakes to wire racks; let cool completely.
12. Cupcakes can be stored in airtight containers at room temperature up to 3 days.

flour, baking powder, salt, unsalted butter, sugar, lightbrown sugar, eggs, vanilla, milk, chocolate

Taken from www.food.com/recipe/chocolate-chunk-cookie-cupcakes-285507 (may not work)