Chocolate Chip Cupcakes

Preparation

Preheat oven to 375 degrees.

1. Position oven racks to the upper and lower thirds of the oven. Line 30 cupcake tins with paper liners.

2. Sift together flour, baking powder, baking soda and salt. Set aside.

3. Place the butter in the large bowl of an electric mixer fitted with beaters or the paddle attachment. Soften on low speed. Increase speed to medium-high and cream until smooth and light in color, about 1 1/2- 2 minutes.

4. Add the sugar, 1 tablespoon at a time, over 6 to 8 minutes to blend well. Scrape the sides of the bowl occasionally.

5. Add the eggs, 1 at a time, at 1 minute intervals. Scrape the sides of the bowl as needed. Blend in vanilla.

6. Reduce mixer speed to low and add the dry ingredients alternately with the sour cream, dividing the flour into 3 parts and the sour cream into 2 parts, starting and ending with flour. Scrape the bowl again and mix 10 seconds longer. Fold in the chocolate chips.

7. Using a large tablespoon or ice cream scooper fill each muffin cup slightly more than 1/2 full. Bake for 20-25 minutes, or until lightly browned on top and springy to the touch. Cool on a wire rack. Dust with confectioners' sugar or frost if desired.