Preheat oven to 350F.

Line a muffin tray with your choice of cupcake liners.

Blend the butter and shortening, then add the sugar; mix until light and fluffy, about two minutes.

Next add the eggs - add them in one at a time, mixing thoroughly between each addition.

In a separate bowl, sift together the flour, salt, and baking powder.

And in a third bowl, mix together milks and vanilla extract.

Alternate adding a bit of the flour mixture into the cupcake batter, mixing fully, then the milk mixture, and repeating, until both have been completely added.

Stir in the chocolate chips to your desired level, and portion out into cupcake liners. (1/3 cup of batter per liner.)

Bake 18-22 minutes, until an inserted toothpick comes out clean.

Allow to cool completely on a cooling rack before frosting.

While the cupcakes are cooling, whip together your frosting. Blend the butter, shortening, and 3 cups of icing sugar. Check the consistency and add more icing sugar or cream to achieve your desired consistency.

You can either mix your mini chocolate chips into the frosting, or sprinkle them on top of the frosted cupcakes.