Preheat oven to 425F and line a muffin pan with liners.
In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar and whisk together and set aside.
In a medium mixing bowl, combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.
Pour the wet ingredients into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.
Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until a toothpick comes out clean. Let cool for 5 minutes, before transferring to a cool rack. ENJOY!