Duo of Chocolate Chip Cupcakes

adapted from Erin's Food Files as well as Perfect Cupcakes

1 cup all purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips (I used some crunch type chocolate chopped up and a couple cookies and cream chocolate eggs chopped)
1 egg
1/2 cup milk
3 Tablespoons butter, melted or vegetable oil
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Place 6 cupcake liners into tins.

In a medium bowl whisk together flour, baking powder, salt and sugar; then add chocolate chips. In a small mixing bowl, lightly beat the egg, then add milk, melted butter, and vanilla. Add to flour mixture and stir until just moistened. Divide among the 6 cups.

Bake until the tops spring back when lightly tapped, 15-18 minutes. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack or counter to cool.

Frosting:

For 3 of the cupcakes I used Oreo Ultimate Icing, it's new.

For the other 3, I melted about 1/3 cup Nutella for about 20 seconds in the microwave and iced the cupcakes, also I sprinkles some chopped cashews on top.