Chocolate Chip Cookie Cupcakes

These cookie cupcakes were yet another recipe from Martha Stewart's magazine, "Living". Labeled bake sale cookie cupcakes, these little cakes are a snap to make and, although not included in the recipe, I think they would be great with the addition of some chocolate frosting. They would also be perfect to add to a lunchbox.
I've made chocolate chip cupcakes before and these were sooo good but these cupcakes are more cake like.

I subbed chocolate chips for the chunks called for in Martha's original recipe and it worked just fine. The only change I would make would be to place some chips ( or chunks) on top of each cake before baking because as you can see from the photos, the chips were kind of swallowed up by the batter! And they'd look so much prettier with chocolate peeking out at the top.
And..ok, if I could make just another addition, really, I'd add some nuts..for crunch, of course!

So begin by whisking the dry together, then set aside.

In a mixing bowl, beat the butter and sugars on medium high til pale and fluffy.

Mix in eggs, one at a time, and the vanilla.

On low speed, add the dry mixture in 2 batches, alternating with the milk.

Stir in the chips, ( or chunks) with a rubber spatula.

Then fill your paper lined muffin cups with 1/4 cup batter and bake til pale golden, about 20 minutes.

Let them cool a minute in the pan ( so they cool enough to handle), then transfer to wire racks to cool completely.

Chocolate Chip Cookie Cupcakes ( from Martha Stewart's, "Living" Magazine)

Makes about 2 dozen cupcakes -(I halved the recipe and it only made 11 cupcakes)

1 1/2 cups AP flour

3/4 tsp. baking powder

1/2 tsp. salt

1 cup ( 2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

3 large eggs

1 tsp. vanilla

1/3 cup whole milk

8 oz. semisweet chocolate, cut into 1/2" chunks ( I used semisweet chocolate chips)

Preheat oven to 375. Line 2 standard muffin tins with paper liners.

1. Whisk together flour, baking powder and salt and set aside.

2. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed til pale and fluffy.

3. Mix in eggs, one at a time, and vanilla.

4. Reduce speed to low and add flour mixture in 2 batches, alternately with the milk.

5. Stir in chocolate chips ( or chunks) with a rubber spatula.

6. Spoon 1/4 cup of batter into liners. Bake til pale golden and tester comes out clean, about 20 minutes.

7. Transfer cupcakes to wire rack to cool.