I would disagree with PJ's response to Cheryl in Texas. I made these last week and the chocolate chips were clearly chippy in there--especially down toward the bottom. I think I would prefer mini chips instead. My batch didn't come out with gently rounded tops like the ones in the photos. Mine were more akin to the alps. In a muffin that's generally a sign over over-beating. I wonder at the instructions to mix the milk mixture into the dry ingredients first and then stir in the vinegar and then stir in the melted butter. How do you add the liquids separately like this and not over beat? Hmmm... Well, now, I guess I'd best make these again. Worked fine for me as written, but there are enough people commenting on various issues that I'll see if I can tweak to address them. Thanks for your input - news at 11! (Well, more like afternoon...) PJH OK, I made the cupcakes again. First, it takes so little time to stir in the liquid ingredients, I think it's fine to add the milk and eggs, stirring until JUST combined (some streaks of dry are fine); then add the vinegar and melted butter; THEN stir again, just until combined. I do agree with some other commenters, though, that 400°F was a bit much; so I lowered the temperature to 350°F, and let them bake for 23 to 25 minutes. Another thing I discovered - they dome nicely with cupcake papers; if you don't use papers, they tend to either peak, or mushroom. The papers provide just enough insulation that the edges don't set way before the center. Finally, yeah, some of the chips do solidify in the cakes. If you don't like chocolate chips in your cupcakes - just don't add them. Thanks for y our feedback. it takes a village to write a recipe! :) PJH

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