PREHEAT oven to 375°F. Mist miniature muffin tins with cooking spray or line with paper cups.
WHISK together flour, baking powder and salt. With an electric mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each and scraping down sides of bowl as necessary. Add milk and vanilla extract and beat until smooth. Reduce mixer speed to low and beat in flour mixture in 2 batches just until blended. With a rubber spatula, carefully stir in chocolate chips.
FILL each cup nearly to the top with batter.
BAKE cupcakes for 15 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for about 5 minutes, then transfer to wire racks to cool completely.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.