Preheat oven to 350°F.

Line muffin pans or grease the inside.

Sift cocoa powder and flour into a large bowl then add baking powder, baking soda, and salt. Stir and set aside.

In a large mixer bowl cream together butter and sugars on medium speed until fluffy.

Add one egg at a time until incorporated.

Next add vanilla and yogurt.

Slowly pour in the flour and cocoa mixture until combined.

Stir in chocolate chips gently with a spatula {the batter will be thick}.

Use a cookie scoop and add batter to the muffin liners, filling 3/4 full.

Bake for 18-20 minutes for regular size and 13-15 for mini muffins.

Let cool for a few minutes before removing to a wire rack to finishing cooling.

Serve warm or at room temp.

Store in a close container for a week.