Vanilla and Chocolate Chip Cupcakes

Ingredients

• 8 ounces (1 cup) unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups (300 g) all-purpose flour
• 2 teaspoons baking powder
• Pinch kosher salt
• 1 cup milk
• Steps to Make It
• Gather the ingredients.
• Heat the oven to 375 F/190 C. Grease and flour cupcake tins or line them with paper liners.
• Using an electric mixer and a large bowl, beat together the butter and sugar until the mixture is light and creamy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla.
• In a separate medium bowl, whisk together the flour, baking powder, and salt.
• While beating on low speed, add the flour mixture alternately with the milk to the creamed butter and sugar mixture, beating just until a smooth, thick batter forms. Do not overmix. 
• Stir the chocolate into the batter now if you like, or add it after you have filled the cupcake liners.
• Spoon the batter into the prepared cupcake tin, filling a little more than half full.
• Bake the cupcakes until set and golden in color, approximately 20 to 25 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
• Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely.
• 1/2 cup dark chocolate chips (or finely chopped semisweet or dark chocolate)