In a small bowl combine the crumbs, flour and baking powder; set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add flour mixture alternating with milk, beating well after each addition.
Lastly, fold in chocolate chips.
Divide the batter into two muffin tins lined with 16 cupcake liners total.
Bake at 350 for 22-25 minutes or until done.
Cool in pans for 15 minutes.
Remove from pans and cool completely on a wire rack.
Frost with a vanilla whipped kind, if desired.