Cream butter and sugar together in a mixing bowl for 3-4 minutes until the mixture is light and fluffy
¾ cup butter, salted, 1 ¾ cup sugar
Add eggs one at a time, mixing well after each addition
4 eggs
Mix in vanilla
2 teaspoons vanilla
Combine flour, baking powder and salt together. Mix half the mixture into the butter mixture. Stir well.
2 ¾ cups flour, 2 ½ teaspoons baking powder, ½ teaspoon salt
Add the milk and combine
1 ½ cups milk
Add remaining flour mixture. Mix just until mostly combined.
Add chocolate chips and fold in along with any remaining unmixed flour
1 ½ cups mini chocolate chips
Place batter into paper lined cupcake tins
Bake in a preheated 350°F oven for 18-20 minutes
Cool on a baking rack for about 5 minutes, then remove from pan and continue cooling.
Allow cupcakes to fully cool before adding your favorite frosting. Sprinkle with a few additional chocolate chips right after frosting.
Notes
Make certain your butter is soft
When measuring flour, don't overpack the measuring cup. Fluff up flour first with a spoon or scoop and then gently scoop it into the measuring cup and then level the cup.
Use a stand mixer or a handheld mixer. If using a stand mixer, use the paddle attachment.
Cream the butter and sugar until the color begins to lighten and the mixture is fluffy
Only mix half the flour mixture in first and then add the second half after the milk has been added
Use a cookie scoop or ice cream scoop to get evenly sized cupcakes
Test cupcakes with a toothpick. If the toothpick comes out clean with just a few crumbs, the cupcakes are done.