Chocolate Chunk Cookie Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Im going to make them eventually. Ingredients:
1 1/2 cups all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1 cup unsalted butter, softened |
3/4 cup granulated sugar |
3/4 cup light-brown sugar |
3 large eggs |
1 teaspoon pure vanilla extract |
1/3 cup whole milk |
8 ounces semisweet chocolate, cut into 1/2-inch chunks |
Directions:
1. Preheat oven to 375 degrees. Line 2 standard 12-cup 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, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.
3. Spoon 1/4 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. Cupcakes can be stored in airtight containers at room temperature up to 3 days.
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