Ingredients

1 1/2 cups all-purpose flour

　　3/4 teaspoon baking powder

　　1/2 teaspoon salt

　　1 cup (2 sticks) unsalted butter, room temperature

　　3/4 cup granulated sugar

　　3/4 cup packed light-brown sugar

　　3 large eggs

　　1 teaspoon pure vanilla extract

　　1 cup milk

　　8 ounces semisweet chocolate, cut into 1/2-inch chunks (or 8 ounces chocolate chips)

　　

Step 1

Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

　　

Step 2

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 chunks by hand.

　　

Step 3

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. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

　　Martha Stewart's Cupcakes