Mini Chocolate Chip Cupcakes

Preheat oven to 350ºF. Line two 24-count mini muffin tins with paper liners (see note below). Set aside.

In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat eggs and sugar with a hand mixer or stand mixer with fitted paddle attachment until pale yellow and fluffy, about 2–3 minutes. Add softened butter and vanilla extract/paste (see note below) and beat until incorporated. Mix in yogurt.

Pour flour mixture into wet ingredients and stir until just combined. Gently fold in chocolate chips.

Spoon batter into prepared muffin tin, filling about 1/2 full. Bake for 14–18 minutes, or until toothpick inserted in middle comes out clean. Let cool for 10 minutes in pan, and then move to a wire rack to cool completely.

To make the vanilla frosting, cream softened butter in a large bowl until light and fluffy, about 3–4 minutes. Add powdered sugar, 1/2 cup at a time, mixing to incorporate. Add milk and vanilla extract, beating to combine.

Pipe or spread over cooled cupcakes. Then top with mini chocolate chip cookies, if desired. Enjoy!