Method:Baking

1. Formula

1. 1 1/2 cups all-purpose flour
2. 3/4 teaspoon baking powder
3. 1/2 teaspoon salt
4. 1 cup unsalted butter, softened
5. 3/4 cup granulated sugar
6. 3/4 cup packed light-brown sugar
7. 3 large eggs
8. 1 teaspoon pure vanilla extract
9. 1/3 cup whole milk
10. 8 ounces semisweet chocolate, cut into 1/2-inch chunks

2. Nutrition Information

• Calories: 204 kcal
• Carbohydrates: 24 g
• Dietary Fiber: 0 g
• Fat: 11 g
• Protein: 2 g
• Sugars: 17 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat oven to 375 degrees F. 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.

4. Remark