In a large mixing bowl, sieve all-purpose flour (maida) and baking powder.

Add sugar and coco powder with the flour.

Mix all the dry ingredients with a beater.

Take another mixing bowl and add two eggs.

Also, add oil and milk with vanilla essence.

Beat everything together until foamy consistency. As we add whole eggs here, the fluffy texture won't come like egg whites beating.

Now add white or dark Choco chips or broken chocolate pieces in the dry ingredients bowl and give a quick mix.

Make a well in the middle, pour the whole content of the egg mixture and start combining.

Combine the wet and dry ingredients using a spatula gently at the same time evenly.

There should not be any dry flour seen and you can use warm water or oil to prepare a thick soft fluffy batter like this.

Ideally, the consistency of the cupcake batter would be of an in-between consistency to the cake batter and cookie dough. In such a way, that it should be neither hard nor runny. Adjust with liquid or flour as and when required.

Line the muffin(cupcake) tray with cupcake sheet or grease with some oil.

Scoop the chocolate muffin batter and fill 3/4th of the space like this.

Preheat the microwave oven to 180°C and bake the muffins / Choco chip cupcakes for not more than 20minutes.

Insert a toothpick after 15mins to check the doneness of the chocolate cupcakes.

If it comes out clean, take the tray out of the oven and give cooling time of 15 minutes.