Preheat oven to 350°F.
Grease cupcake tins thoroughly, ensuring you get the sides of each cavity.
In large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
In separate mixing bowl, beat butter until creamy.
Add eggs and sugar. Beat thoroughly.
Add vanilla extract, milk, and heavy cream.
Combine dry ingredients into wet ingredients. Mix to uniform.
Add dark chocolate chips.
Fill cupcake cavities to no more than three-quarters filled.
Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.
Let cupcakes cool to room temperature. After that, refrigerate for 30 minutes.
Once firm, cut just the middle out of the cupcakes to shape the cauldron.