Prepare Your Tools: Preheat the oven to 160°C (325°F) and line a 12-cup muffin tray with cupcake liners.

Melt the Butter: Melt the butter in a small saucepan or microwave-safe bowl. Let it cool slightly.

Whisk the Eggs and Sugar: In a large bowl, whisk the eggs and sugar with an electric mixer until pale and frothy (about 3-5 minutes).

Combine Wet Ingredients: Gradually add the melted butter to the egg mixture, whisking continuously.

Incorporate Dry Ingredients: Sift the flour into the bowl and gently fold it into the wet mixture with a spatula.

Add the Chocolate Chips: Reserve some chocolate chips for topping. Fold the remaining chips into the batter.

Fill the Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full. Sprinkle the reserved chocolate chips on top.

Bake to Perfection: Bake for 20-25 minutes. They’re done when a toothpick inserted comes out clean.

Cool and Serve: Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!