I found this at Nosh and Tell. Alice made them and they turned out fabulously -- sweet and rich, moist and dense. No frosting needed!! If you use regular chocolate chips, they might sink towards the bottom a bit; mini chips would probably stay "afloat" more.
1 ½ C flour
¾ tsp baking powder
½ tsp salt
1 C (2 sticks) butter, room temperature
¾ cup sugar
¾ cup light-brown sugar
3 large eggs
1 tsp vanilla extract
1 C milk
1 ½ C chocolate chips or mini chips
Preheat oven to 375° F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt, and set aside.
Cream butter and both sugars until pale and fluffy. Add eggs one at a time, beating until each is incorporated, scraping down sides of 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 chips by hand.
Fill each lined cup with ¼ C batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers. Makes about 24 cupcakes.