Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a large bowl, cream together the butter and sugars until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add to the wet ingredients and mix until just combined. Stir in 1/2 cup of the mini chocolate chips.
Divide the batter evenly among the muffin tins. Sprinkle remaining chocolate chips on top of each cupcake.
Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
Allow to cool in pan for 10 minutes before transferring to wire rack to cool completely.