Preheat your oven to 350°F (175°C) and prepare a cupcake tin with liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In another large bowl, cream the softened butter and granulated sugar together until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the butter mixture while alternating with milk. Mix until just combined.

Pour the batter into the cupcake liners until they are about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for a few minutes before transferring them to a wire rack.

While cupcakes are cooling, combine ricotta cheese and powdered sugar in a bowl. Stir until smooth and creamy; set aside.

Once cupcakes have cooled, use a piping bag to fill each cupcake with the ricotta mixture.

Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth. Dip the tops of the filled cupcakes into the melted chocolate and sprinkle mini chocolate chips on top for garnish.