Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, combine the wet ingredients: buttermilk, oil, egg, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently until combined, taking care to not overmix.
Fold in the chocolate chips, ensuring they are evenly dispersed throughout the batter.
Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Frost with your favorite chocolate frosting once fully cooled.
