Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk until just combined.
Fold in the chocolate chips gently into the batter.
Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
Let the cupcakes cool completely in the pan for about 10 minutes, then transfer to a wire rack.
Frost with your favorite icing once cooled, and enjoy!
