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Chocolate Chunk Cookie Cupcakes

These Chocolate Chunk Cookie Cupcakes are a delightful mix of cookie and cupcake goodness, perfect for any sweet craving!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated white sugar
  • 1 cup light brown sugar packed
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk
  • 8 ounces semi-sweet chocolate cut into ½-inch chunks

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  • In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated white sugar, and packed light brown sugar until light and fluffy, about 3-5 minutes.
  • Add the three large eggs one at a time, mixing well after each addition. Then, stir in the pure vanilla extract until fully incorporated.
  • Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the whole milk until everything is combined. Do not overmix.
  • Using a spatula, gently fold in the semi-sweet chocolate chunks.
  • Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Muffin Tin
  • Paper liners
  • Measuring cups and spoons
  • Spatula

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze wrapped individually for up to 3 months.
  • Reheat in the microwave for 10-15 seconds for a warm treat.