Chocolate and White Chocolate Chip Cookie Cupcakes

Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until combined after each. Stir in chocolate and white chocolate chips by hand.

Fill each lined cup evenly with batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer tins to a wire rack to cool completely before removing cupcakes.

For chocolate topping: place 1 cup chocolate chips in a heat-proof bowl and microwave on high for 1 minute. Remove dish carefully from the microwave and stir chocolate. If the chocolate is not melted, continue to microwave on high at 30-second intervals until melted through. Once melted, use a fork and dip into the chocolate and then drizzle on the tops of the cooled cupcakes.

Cupcakes can be stored for up to 3 days at room temperature in airtight containers.