Preheat the oven to 350F and line 12 cupcake tins with paper liners (or spray them with nonstick baking spray).

Combine the flour, sugar, and baking powder in a large mixing bowl.

In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.

Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).

Fold in ½ cup of the mini chocolate chip and stir until just combined.

Fill each cupcake tin ⅔ full with batter-- I use a ¼ cup cookie scoop to ensure they’re all the same size.

Bake until the tops become a light brown color and a toothpick inserted into the center comes out clean-- about 14-16 minutes.

Transfer the cupcakes to a wire rack and let them cool to room temperature.

Once completely cooled, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill the cavity with some mini chocolate chips-- about ½ teaspoon.

Add the scooped-out piece of cake back on top of the chocolate chips and top with icing.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.

Add in the confectioner’s sugar a little at a time.

Once all of the confectioner’s sugar has been incorporated, add in the vanilla and mix until combined.

Pipe or spread the icing onto the cupcakes and enjoy.

Store in an airtight container in the fridge for up to two days.