Chocolate Chip Cupcakes

This cupcake is a little more like a muffin than a cupcake. When I made them, I didn't use frosting but I was pleasantly surprised with the fact that I could feel like I could eat them at any time. Think of this recipe as a mixture between muffin and cupcake. Best of both worlds!

Yields 24 cupcakes

Ingredients for Cupcakes

• 2 cups flour (all-purpose if you've got it), sifted
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup (1 stick) unsalted butter
• 1 1/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
  

So here's what you do:

1. Preheat your oven to 375 degrees F. Line your muffin tins with cupcake papers.
2. Beat butter until airy and light in color.
3. Add sugar, beating until light and fluffy.
4. In a separate bowl, add flour, salt, and baking powder together.
5. Beat in eggs one at a time.
6. Add in the flour mixture.
7. Stir in the vanilla.
8. If you're using a upright mixer, turn it off, clean off the edges of your mixing bowl, and stir in your chocolate chips. Always stir these in, don't mix them in with your attachment! You might break up the chips. And that's no good. And even if you're just using a regular mixer, pull out a spoon or a spatula to mix in your chocolate chips. Don't try beating them in!
9. Divide the batter evenly among the cupcake tins. (Be careful not to over fill!)
10. Bake your cupcakes for about 20. Make sure to keep an eye on them at about the 15 minute mark.

Enjoy and have fun!