Preheat your oven to 350°F (175°C) and line a standard cupcake pan with cupcake liners.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.

In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until well combined and smooth.

Divide the batter evenly into the lined cupcake pan, filling each liner about 2/3 of the way full.

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.

In a separate bowl, mix the ricotta cheese with powdered sugar and fold in the mini chocolate chips until combined.

Once the cupcakes have cooled, create a small hole in the center of each cupcake using a knife or cupcake corer. Fill the hole with the ricotta mixture, then top with additional mini chocolate chips and a sprinkle of powdered sugar if desired.