Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix the wet ingredients: vegetable oil, eggs, vanilla extract, and sour cream.
Pour the wet mixture into the dry ingredients and stir until just combined.
Fold in the semi-sweet chocolate chips gently.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out with moist crumbs.
Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
