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1
Preheat oven to 350u00b0F. Prepare two baking sheets: one muffin tin and one cookie tray. Line the muffin tin with cupcake liners, and the cookie tray with a sheet of parchment.
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2
Sift together the flour, sugar, cocoa, baking soda, cream of tartar, and salt into a medium-sized mixing bowl. Set aside.
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3
With an electric mixer, cream the butter, eggs, and vanilla together in a large mixing bowl until light and lemon-hued. Add the dry ingredients bit by bit, alternating with the milk until your batter is smooth.
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4
Using either a cookie scoop or by heaping teaspoons, drop 12 rounds of cookie dough on the cookie sheet, leaving about an inch and a half around each mound of dough. Try to size them so that they are slightly smaller than the circumference of the cupcake cups you are using.
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5
With the remaining cookie dough, fill the cupcake cups. This should be enough batter to fill each cupcake cup about 2/3 full.
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6
Bake until lightly browned around the edges (these are a lighter cocoa color than some whoopie pies so you will see light browning). For the cookie tops, this will be 8-10 minutes; for the cupcakes, this will be about 15-20 minutes (a toothpick inserted in the cake should come out clean). I baked both at the same time, simply taking out the tops sooner and leaving the cupcakes to bake a bit longer.
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7
Let the cupcakes and cookie tops cool completely.
