Heat your oven to 375° F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl using an electric mixer, beat together the butters and sugar until the mixture is light and creamy.
Add the eggs one at a time, beating well after each addition, and stir in the vanilla.
Alternate adding the flour mixture and the milk to the creamed butter and sugar mixture. Beat on low speed until just combined.
Fold in the chocolate chips by hand.
Divide the batter into the prepared cupcake liners, filling each to about 2/3 full.
Bake the cupcakes approximately 18-20 minutes until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely before frosting.