Step 1

Preheat the oven to 375°F and line a 12-count muffin pan with cupcake liners.

Step 2

In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking soda.

Step 3

In another bowl, whisk together the eggs, sour cream, milk, vegetable oil, and vanilla extract until well combined and smooth.

Step 4

Add the chocolate chips and the wet ingredients to the dry ingredients and stir until just combined. Do not over mix. Divide the batter evenly between the cupcake liners - filling them nearly full.

Step 5

Bake for 18 to 22 minutes or until a toothpick inserted in the center of the muffin comes out mainly clean with a few fudgey crumbs.

Step 6

Store at room temperature in an airtight container.