This comes together quickly like a regular cookie does and before you know it, you're scooping the dough out into the cupcake tins and baking them off. I do suggest letting them cool at least an hour before you eat them. If you don't wait, the cupcake sticks to the liner and its a giant mess - yes, my family didn't wait the first time I made these...it was a lesson learned. There was a lot of picking pieces off of the liners. I suggest waiting until they are cooled. :)
Chocolate Chip Cookie Cupcakes
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup packed light-brown sugar
3 large eggs
1 tsp vanilla extract
1 cup milk
8 oz semisweet chocolate - chips or chunks
- Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder and salt.
- With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until combined after each. Stir in chocolate.
- Fill each lined cup with 1/4 cup batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.