CHOCOLATE CHIP CUPCAKES

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350°F. Line a 12-well cupcake tin with paper liners. Or spray the wells of the pan with nonstick baking spray.

1. In a large bowl, combine flour, sugar, baking powder and salt. In a separate bowl, whisk together the oil, milk, eggs and vanilla. 
2. Add the dry ingredients to the wet ingredients. Use a rubber spatula to stir the mixture together. A few clumps are okay. Don’t overmix. Add 1/2 cup of mini chocolate chips. Stir until just combined.
3. With a 1/4 measuring cup or metal scoop, evenly divide batter between the wells of the cupcake pan filling each 2/3 full. Bake 14 to 16 minutes, or until the tops of the cupcakes are a light golden blonde and a skewer inserted into the center comes out clean.
4. Transfer the cupcakes to a metal rack. Let them cool completely to room temperature. 
5. Scoop out the center of each cupcake with a small metal scoop (or tomato corer or paring knife). Fill with 1/2 teaspoon mini chocolate chips. Return scooped-out piece of cake back on top, covering the chocolate. Once frosted, cutouts will not be visible.

VANILLA FROSTING

1. In the bowl of a stand mixer with paddle attachment, beat the softened butter on medium speed until smooth and creamy.
2. Drape a lint-free kitchen towel over the top of the machine to protect your countertop from puffs of powdered sugar. A little at a time, slowly add the powered sugar to the bowl. Once sugar is fully incorporated, add in vanilla extract. Mix until combined.
3. Transfer frosting to a piping bag (or to a large zip-top bag with a corner snipped) fitted with your favorite metal tip. Pipe icing onto the cupcakes in swirls, leaving a 1/2-inch unfrosted border (bakery style) so a bit of the vanilla cake is visible. Sprinkle the frosting with mini chocolate chips.